Grilled Opah with Roasted Red Pepper Sauce and Corn Saute

Another Farmer's Market inspiration - another Derek meal.

Though I cannot say much about the preparation of this meal since I spent my evening reading a book - I can say that it was A) delicious and B) a new type of fish for me.
I think we had tried some opah in Hawaii but as for having a piece to myself? this time was a first. Opah (do not get confused with Oprah, though I can't help but think that every single time I see the name) is described, in cooking terms as:

"The tender top loin of Opah is a light salmon-orange or pink-rose color and is often used for sashimi. The flavor of the top loin is sweet & lean with a texture somewhat like tuna.

The side and lower flesh of Opah is the same light salmon-orange color at the top but fades to a paler color at the bottom and is too fibrous to be used for sashimi but still becomes very tender after cooking. It is higher in fat than the top loin and also has a flavor similar to tuna or swordfish.

The cheek meat is dark red. And the breastplate flesh is bright red. All the flesh turns white after cooking except for the breastplate which turns brown."

Derek came up with this recipe all on his own - so essentially, the "Derek Original":

Grilled Opah with Roasted Red Pepper Sauce and Corn Saute

Fish
3/4 lb. fresh opah
30 min marinate in some evoo
seasoned with salt and pepper

Grill on a heated, lightly oiled grill or grill pan. Cook to desired doneness - though this fish can be eaten raw (if fresh). Derek cooked to a medium rare so that it was still pink (meaning rareish for this fish) in the center. He rotated the piece of fish on all sides to ensure an even cook.

Roasted Red Pepper Sauce
1 red pepper, roasted
1 jalapeno, roasted (recommends using more next time)
1 T tomato paste
2-3 T EVOO
2-3 T water
small handful of cilantro
salt and pepper to taste

Blend ingredients in a food processor until smooth.

Corn Saute
EVOO
2 ears of corn
2/3 cup cherry tomatoes
1/2 red onion, diced small
1 jalapeno, minced
1/2 a lime's juice
cilantro
1/2 t ground cumin
salt and pepper to taste

Heat EVOO in a saute pan. Add red onion and jalapeno and cook until onion is translucent. Add the corn and cook on medium until the kernels start to brown. Add the tomatoes, lime juice, cumin. Saute for another 5 minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.

The fish may not look beautiful in the picture as we split one large piece and therefore, had to cut it up, but when it came off of the grill, there were perfect grill marks. This fish really stands up to grilling. Just make sure to not overcook it since it is essentially like tuna in that it can be seared (or eaten raw) and served.

The corn added a create texture and flavor burst in contrast to the meaty fish. I was worried that the red pepper sauce would be a bit much for the fish but it really stood up to that at well.

No wine to be had tonight - though I know a good bottle of Beringer Alluvium Blanc would have been awesome with it!!