Pan-Seared Opah Loin with Mango Avocado Salsa & Coconut Jasmine Rice: A Tropical Seafood Dinner Recipe

Cuisine: Hawaiian Fusion | Servings: 2
Skill Level: Intermediate | Prep Time: 15 min | Cook Time: 20 min

🐟 Ingredients

For the Opah:

• 2 Opah loin steaks (6–8 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• Zest of 1 lime
• 1 tbsp fresh lime juice
• Optional: pinch of chili flakes for heat

Mango Avocado Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• ¼ cup red onion, finely diced
• 1 small jalapeño, minced (seeds removed for less heat)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Coconut Jasmine Rice:

• 1 cup jasmine rice
• ¾ cup coconut milk (full fat)
• ¾ cup water
• ½ tsp salt

🔪 Instructions

1. Prepare the Rice:
   • Rinse the jasmine rice until water runs clear.
   • In a pot, add rice, coconut milk, water, and salt. Bring to a boil.
   • Reduce heat, cover, and simmer 15 minutes or until fluffy. Let sit covered for 5 more minutes.
2. Make the Salsa:
   • Combine all salsa ingredients in a bowl. Toss gently. Refrigerate until serving.
3. Cook the Opah:
   • Pat Opah dry. Season both sides with salt, pepper, lime zest, and juice.
   • Heat olive oil in a pan over medium-high heat. Sear Opah 3–4 minutes per side until golden and just opaque in the center.
   • Internal Temp Tip: Opah is best at 130–135°F (54–57°C) – use a meat thermometer for precision.
4. Plate and Serve:
   • Spoon rice onto plate, top with Opah loin, and add generous salsa on top.
   • Garnish with extra lime wedges and cilantro if desired.

🍷 Drink Pairing

A crisp Sauvignon Blanc or a chilled citrus wheat beer pairs beautifully. For non-alcoholic, try a sparkling lime-mint cooler.

🔍 Nutrition (Per Serving):

• Calories: ~520 kcal
• Protein: 35g
• Carbs: 35g
• Fat: 26g
• Fiber: 5g

🛒 Grocery List (for 2 servings)

Protein & Seafood

• 2 Opah loin steaks (6–8 oz each)

Produce

• 1 ripe mango
• 1 ripe avocado
• 1 lime (or 2 if using one for garnish)
• ¼ cup red onion (about ½ small onion)
• 1 small jalapeño
• Fresh cilantro (small bunch)
• Optional: extra lime wedges for garnish

Pantry & Dry Goods

• 1 cup jasmine rice
• ¾ cup canned full-fat coconut milk (1 small can = 13.5 oz; you’ll use about half)
• Olive oil
• Kosher salt
• Black pepper
• Optional: red chili flakes