Opah Salad with Lemon Grass Dressing

1 Hillman Opah Steak 8 or 10oz. thawed
Salt and white pepper to taste
1 teaspoon olive oil
Salad oil
2 leaves radicchio
2 leaves arugula or romaine
6 slices Japanese cucumber
6 slices tomato
1/4 oz. Enoki mushrooms

Lemon Grass Dressing – can be made a day ahead
Combine 1 tablespoon Thai fish sauce, 3 tablespoons lime juice, 1/4 cup peanut oil, 1/2 teaspoon ginger juice, 1/2 teaspoon finely minced lemon grass, and white pepper and sugar to taste; mix well. Makes 1/2 cup.

Season Opah with salt, pepper and olive oil. Heat a skillet until very hot; brush lightly with salad oil. Sear Opah on both sides, leaving very center raw; thinly slice. Do not overcook. For each serving, place a leaf of radicchio and arugla on each plate; arrange cucumber and tomato slices alternately on leaves. Top with Opah slices. Garnish with enoki mushrooms.

Serve with Lemongrass Dressing. Makes 2 servings.

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