CITRUS SALSA
1 orange
1/2 lemon, sliced lengthwise
1/2 tablespoon chopped cilantro
1 small jalapeño
1 tablespoon Honey Sauce*

SAUTÉED OPAH
12 ounces opah filet
2 tablespoons local olive oil
1 teaspoon salt
1/2 teaspoon black pepper

SAUTÉED VEGETABLES
3 small bunches baby bok choy
1 tablespoon local olive oil
1/2 small shallot, julienned
1/2 red bell pepper, julienned
2 tablespoons Honey Sauce*

HONEY SAUCE
3 tablespoons local honey
1 tablespoon lemon juice
1 teaspoon freshly minced garlic
1 teaspoon red chili flakes
Salt and pepper, to taste

Instructions

Citrus Salsa

1. Over a small bowl, used a sharp paring knife to cut rind from the oranges and lemons, down to the flesh. With each segment, slice the fruit between the two membranes so you just get the flesh. Let the citrus juice drip into the bowl as you cut.

2. Slice jalapeño crosswise into very thin slices (1/16 inch). Blend all ingredients together and set aside while you make the fish.

Sautéed Opah

1. Cut opah into 6-ounce portions. Season with salt and pepper. Heat sauté pan on high, bringing oil to smoking point.

2. Gently place opah filets in sauté pan. Cook on high for 3 to 4 minutes, until a nice brown crust develops. Gently and carefully flip opah over.

3. Reduce heat to medium and cook for another 5 minutes or until fish is cooked to desired doneness. Let the fish rest while you sauté the vegetables.

Honey Sauce

1. Whisk all ingredients together in a small bowl and set aside.

2. To serve, place sautéed vegetables on a plate. Top with opah, then 2 tablespoons citrus salsa.

Serve with sauteed bok choy and bell peppers.