Opah Teriyaki

Yesterday we made a trip out to one of our favorite specialty grocery stores in the area, Bristol Farms. They have an amazing selection of fresh meats, seafood, cheeses, produce....I could go on and on about my love of this store. I picked up a 6 oz. opah steak, while my husband went with ahi. Opah fillets are a nice pink color, turning white once cooked. I first tried this delicious Hawaiian fish at Duke's in Malibu, and loved the light, flaky texture. It is not as dense as say, swordfish, and does well with marinades. If you ever happen to have the opportunity to pick some up, definitely try it - you won't be disappointed!

I found this recipe and gave it a whirl. It was the perfect preparation for the opah.

Opah Teriyaki

1 opah steak (6 oz.)
2 tablespoons butter, divided
1 clove garlic
1 tablespoon teriyaki sauce*
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon sesame seeds

In skillet set at 250 or medium heat, melt 1 tablespoon butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add Opah, saute 4-5 minutes on each side, basting with marinade. Do not overcook.

*I also didn't have any teriyaki sauce on hand, so I made my own from this recipe on Recipezaar:

Teriyaki Sauce (makes 1 cup)
1/8 cup soy sauce
1/2 cup water
fresh grated ginger (about 1 Tbs. or to your liking)
1 1/2 tablespoons brown sugar
1/2 minced garlic clove
1 tablespoon cornstarch
1/4 cup cold water

Combine 1/2 cup water, soy sauce, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly.

Dissolve cornstarch in 1/4 cup cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick, add a little water or soy sauce to thin.

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