Grilled Opah Recipe

There’s something magical about a piece of fish that almost melts in your mouth, and grilled Opah does exactly that. With its naturally buttery flavor and firm, meaty texture, this “moonfish” is a seafood lover’s dream.

It takes beautifully to the grill, soaking up smoky char while staying juicy inside, no complicated marinades or tricky techniques required.

In this recipe, I’ll show you how to turn a simple Opah steak into a restaurant-worthy dinner in under 20 minutes.

And if you’re just here for the instructions, hit the Jump to Recipe button or scroll through the Table of Contents, but if you stick around, I’ll share a few quick tips to make this fish shine every time.

Table of Contents

Ingredients You’ll Need

• 4 Opah steaks (about 6–8 oz each)
  Firm, meaty, and slightly pink-orange in color. Ask your fishmonger to cut them about 1 to 1.5 inches thick for even grilling.
• 2 tablespoons olive oil
  Lightly brushing the fish helps it sear beautifully and prevents sticking on the grill.
• Salt, to taste
  A simple sprinkle enhances the fish’s natural buttery flavor.
• 4 tablespoons garlic and herb butter
  Adds a rich, aromatic finish as it melts over the warm fish. You can make your own by mixing softened butter with minced garlic, parsley, and a squeeze of lemon.
• 1 fresh lemon, cut into wedges
  A little citrus brightens the flavor and balances the richness of the fish.

Optional but recommended: freshly cracked black pepper or a pinch of smoked paprika for a subtle kick.

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Step-by-Step Instructions

Now, let’s begin the cooking.

Step 1: Prep the Opah Steaks

Pat the Opah steaks completely dry with paper towels. This helps the surface sear properly on the grill. Lightly brush both sides with olive oil and season generously with salt.

If you’d like, add a pinch of black pepper or smoked paprika for extra depth. Let the fish rest at room temperature for 15–20 minutes while you heat the grill.

Did you know? Letting fish warm up slightly before cooking helps prevent sticking and ensures even cooking.

Step 2: Preheat and Prepare the Grill

Heat your grill to medium-high (about 375–400°F). Clean the grates thoroughly and brush them with oil to keep the fish from sticking. A well-oiled, hot grill is the key to getting those beautiful sear marks without tearing the fish.

Step 3: Grill the Opah Steaks

Place the steaks on the hottest part of the grill. Cook for 3–4 minutes on the first side, then gently flip using a wide fish spatula. Grill the second side for another 3–4 minutes, or until the fish turns opaque and reaches 125°F for medium-rare (or 130–135°F for medium).

Fast fact: Opah’s firm texture makes it forgiving, but slightly undercooked fish will stay juicier than overcooked.

Step 4: Add the Butter and Rest

Remove the Opah from the grill and immediately top each steak with a tablespoon of garlic and herb butter. Let the fish rest for 2–3 minutes so the butter melts into the warm flesh and the juices redistribute. Serve with lemon wedges on the side for a bright finish.

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Serving Suggestions

Grilled Opah is rich, meaty, and buttery, so it pairs beautifully with fresh, colorful sides that balance its flavor. Here are some simple ways to make your plate shine:

• Bright Citrus Salad – A mix of orange slices, arugula, and a drizzle of olive oil adds a refreshing contrast to the fish.
• Grilled Asparagus or Zucchini – Quick to prepare and light enough to keep the meal balanced.
• Garlic Butter Rice or Quinoa – A warm, fluffy side that soaks up the extra herb butter.
• Roasted Fingerling Potatoes – Crispy on the outside, soft inside, and perfect for soaking up any juices.
• Fresh Mango Salsa – A touch of sweetness and tang makes the buttery Opah really pop.

Fun tip: If you’re feeling fancy, serve Opah on a bed of sautéed spinach or kale and drizzle with the melted garlic butter from the pan. It looks like a restaurant dish but takes no extra effort.

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Storage & Leftover Tips

Proper storage keeps your grilled Opah safe, flavorful, and ready for another meal. Use this table as a quick guide:

Step	How to Do It	Timeframe
Cool & Store Quickly	Let fish cool (max 2 hours), then place in airtight containers.	Immediate after cooking
Refrigerate	Store at 40°F or lower in a sealed container.	3–4 days
Freeze for Longer	Wrap tightly or vacuum-seal and freeze.	Up to 2 months
Reheat Safely	Heat gently on stove or oven until 165°F internal temp.	Reheat only once
Check Freshness	Discard if fish smells overly strong, feels slimy, or has color changes.	Before eating leftovers

Extra Tip: Divide fish into small portions before storing so it cools faster and is easier to reheat safely.

Sources & References:

• Global Seafoods: Guide to Storing Fish: Keep Your Seafood Fresh & Flavorful
• HGIC: Storing Meats & Seafood

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Final Thoughts

Grilled Opah is one of those recipes that proves seafood doesn’t have to be complicated to be delicious. With its buttery texture, firm bite, and simple seasoning, this dish turns any weeknight into something a little special.

A hot grill, a touch of garlic herb butter, and a squeeze of lemon are all you really need.

You may also like:
– Grilled Dorado Fish Recipe
– Grilled Ono Fish Recipe
– Monchong Fish Recipe

If you give this recipe a try, I’d love to hear how it went! Leave a comment, share your own twists, or let me know what sides you paired with it. Cooking seafood at home should be fun and approachable, and I hope this Opah recipe helps you feel just that.

Happy cooking, and enjoy every bite!