Directions

Instructions for the Opah

1. Allow the opah to come to room temperature, then pat dry with paper towels
2. Season with 1 tablespoon olive oil, lemon juice, pepper, and salt
3. Add the other tablespoon of olive oil to a large cast iron skillet
4. Heat the olive oil over medium heat, then add the fillets
5. Sear each side for 3-4 minutes
6. Remove the fillets from the cast iron skillet and set to the side

Instructions for the Salsa

1. Add the sliced blood orange, navel orange, and cara cara orange to a medium-sized bowl
2. Next, add the diced jalapeno, radishes, and red onion
3. Garnish with chopped cilantro
4. In a small bowl, mix together the honey, olive oil, lime juice, and chili flakes
5. Pour over the salsa and mix

How to Serve

1. Serve the salsa over the seared opah
2. Serve with roasted sunchokes, bell peppers, and rice