Serves: 4
Total Calories: 143

FOR THE SAUCE:
1 large red bell pepper
1 teaspoon minced garlic
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt
1 tablespoon finely chopped fresh dill
1/3 cup sour cream
1/4 cup mayonnaise

4 Opah fillets or swordfish, 7 to 8 ounces each and about 1 inch thick
extra-virgin olive oil
kosher salt
freshly ground black pepper

TO MAKE THE SAUCE: Grill the pepper over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skin. Peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into small dice. Place in a food processor along with the remaining sauce ingredients. Process until smooth. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for several hours.

Brush both sides of the opah fillets with olive oil and season with salt and pepper. Grill over Direct High heat until just cooked, 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 130

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