Pan-Seared Opakapaka
Delicate Hawaiian pink snapper, seared to perfection with a golden, crispy skin. A simple lemon, garlic, and ginger butter sauce enhances the fish's sweet flavor, finished with a sprinkle of toasted macadamia nuts. A taste of the islands in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Fish
- b.Using paper towels, thoroughly pat the opakapaka fillets completely dry on all sides. This is the most critical step for achieving crispy skin.
- c.Season both sides of the fillets generously with salt and freshly ground black pepper.
- 2
Step 2
- a.Sear the Opakapaka
- b.Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat. The oil is ready when it shimmers and flows easily like water.
- c.Carefully place the fillets in the hot pan, skin-side down. You should hear a strong sizzle.
- d.Immediately press down gently on each fillet with a fish spatula for 10-15 seconds to ensure the entire skin surface makes contact with the pan and prevents curling.
- e.Sear for 3-4 minutes without moving the fish. The skin should be golden brown and release easily from the pan.
- f.Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and cooked through. The internal temperature should reach 145°F (63°C).
- g.Transfer the cooked fish to a clean plate and set aside.
- 3
Step 3
- a.Create the Pan Sauce
- b.Reduce the heat to low. Add the unsalted butter to the same skillet, allowing it to melt and foam.
- c.Add the minced garlic and grated ginger to the melted butter. Sauté for 30-60 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
- d.Pour in the fresh lemon juice to deglaze the pan, scraping up any flavorful browned bits from the bottom. Stir to combine and let the sauce bubble for a moment.
- 4
Step 4
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Arrange the seared opakapaka fillets on serving plates.
- d.Spoon the warm lemon-ginger butter sauce over each fillet.
- e.Garnish with a sprinkle of toasted macadamia nuts and fresh chopped parsley. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest skin, ensure the fish is bone-dry before seasoning. Moisture is the enemy of a good sear.
- 2Do not overcrowd the pan. If your skillet isn't large enough, cook the fillets in two batches to ensure they sear properly rather than steam.
- 3A fish spatula is highly recommended. Its thin, flexible design makes it easy to get under the delicate fish without breaking it.
- 4To easily toast macadamia nuts, place them in a dry skillet over medium-low heat for 3-5 minutes, tossing frequently until fragrant and lightly golden.
- 5This dish pairs wonderfully with coconut rice, steamed baby bok choy, or a fresh mango salsa.
Adapt it for your goals.
Herb Swap
Instead of parsley, try fresh dill or chives for a different aromatic profile.
Add a Briny KickAdd a Briny Kick
Add 1 tablespoon of capers to the butter sauce along with the garlic and ginger for a salty, tangy flavor.
Nut AlternativeNut Alternative
If you don't have macadamia nuts, toasted slivered almonds or chopped pecans also work well for a crunchy topping.
Citrus TwistCitrus Twist
Substitute the lemon juice with lime juice for a slightly different, zesty flavor that also pairs beautifully with fish.
Why this is on our healthy list.
Rich in Lean Protein
Opakapaka is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Supports Heart Health
The fish provides omega-3 fatty acids, known to reduce inflammation and support cardiovascular health. The use of avocado oil and macadamia nuts adds beneficial monounsaturated fats.
Immunity Boosting Ingredients
Garlic, ginger, and lemon are all known for their immune-boosting properties. Garlic has antimicrobial effects, while ginger and lemon are rich in antioxidants and Vitamin C.
Frequently asked questions
Opakapaka is the Hawaiian name for the pink snapper. It's a delicate, sweet-flavored fish with a firm texture, highly prized in Hawaiian cuisine.