The opah’s mild, sweet flavor goes well with a complementary sweet glaze or sauce. This simple glaze with apricot preserves and a splash of fresh lemon juice creates a tangy contrast and will work well with tuna, swordfish, or even thick-cut salmon steaks.

Serves 2


  • 2 tsp unsalted butter
  • 1 small garlic clove, finely chopped
  • 1/4 cup apricot preserves
  • 1 tbsp fresh lemon juice
  • Sea salt
  • Freshly ground black pepper
  • 1 12-oz piece of opah, about 1-1/2 inches thick, halved
  • Olive oil, for rubbing


  1. Light a grill for medium heat with space for off-heat grilling, if needed.
  2. Heat a small saucepan over medium-low heat and melt the butter. Add the garlic and sauté 2 minutes.
  3. Add the apricot preserves and lemon juice and season with salt and pepper. Cook, stirring frequently, until the glaze thickens, 4 minutes. 
  4. Remove from the heat, cover, and let stand.
  5. Rub the opah pieces with olive oil and season with salt and pepper. Rub the grill grate with oil. 
  6. Grill the fish off heat until lightly charred on the outside and but still opaque in the middle, 3-4 minutes per side, depending on thickness. (Tip: If your fish pieces are very thick, you can turn them to grill on all 4 sides for about 2 minutes each, instead of just grilling on the top and bottom sides.)
  7. Transfer to plates, brush with glaze, and serve right away.

Adapted from