1 lb Opah Fillet, cut into 2 portions
3 cups Baby Spinach
12 oz Quinoa Salad (find this inside our Deli Case!)
2 cups Fresh Sweet Pineapple, cut into small chunks
1/2 Tbsp. Shallots, finely minced
1/3 cup Sweet Red Pepper, finely diced
1 Tbsp. Cilantro, chopped
½ Lemon, juiced and zested
½ tsp Honey
Salt & Black Pepper, to taste
Pre-heat your grill to a high temperature. (Make sure that the grill grates are cleaned and slightly oiled prior to pre-heating)
In a bowl add pineapple, shallots, sweet red pepper, cilantro, lemon juice, lemon zest, honey and a pinch of salt and black pepper. Mix and set aside.
Season Opah with salt and black pepper and then place on the grill. Let it cook for about 2 minutes and then turn fish at a 45º angle to create a crosshatch mark. Cook for another 2 minutes and then flip fish. Repeat the cooking step.
Plate your dish starting with a layer of baby spinach followed by quinoa salad. Top it with grilled Opah and then spoon the pineapple salsa on top.