This is the full recipe for Radio Maria’s opah filet dish. The full story on the dish and the restaurant is in the paper and in the diversions online section.

Opah Filet Recipe

4 6-8 ounce opah filets (Another flakey, slightly oily white fish can be substituted such as halibut; however, fresh is highly suggested)

1 16 ounce can of chickpeas, drained and rinsed

2 finely diced shallots

1/4 cup white cooking wine

10 ounces fresh baby spinach, cleaned

Salt and pepper

While the rice (recipe below) is cooking, do both of the following:

1) Coat a saute pan with extra virgin olive oil. Once hot, add shallots and chickpeas. Saute 2-3 minutes until you can smell the shallots, pour white wine into the pan to deglaze it and add 1 cup yellow curry (below). Simmer for 3-5 minutes. Salt and pepper to taste. When removing from heat source, toss in spinach to wilt.

2) Grill (preferred) or saute the opah filets over medium heat. If sauteing, use a light coating of olive oil on the pan to keep them from sticking.

To assemble the dish, put 1/4 of the piquillo-scented rice in the middle of each plate. Add 1/4 of the chickpea-curry mixture around the rice. Place one opah filet atop the rice and drizzle the opah with 1/4 of the chive butter (recipe below).

Yellow Curry Sauce (1 Quart)

2 weeks fridge life, do not freeze.

1 shallot, finely diced

1/4 cup white wine

1/4 tablespoon heavy cream (1/2 and 1/2 for slightly lighter version)

1/4 tablespoon cumin, ground

1/4 tablespoon coriander, ground

1/4 tablespoon tumeric

1/8 teaspoon nutmeg

1/8 teaspoon fenugreek

1/8 teaspoon mace

1 small pinch saffron

salt and pepper

1) Heat oil in saucepan, add shallots and saute until sweated. Deglaze with white wine and reduce by half.

2) Add cream and bring to simmer. Add remaining ingredients and reduce by 1/3rd. Salt and pepper to taste.

Chive Butter

2 tablespoon clarified butter

2 tablespoon Chives

Pinch salt

Combine in a blender or food processor.

Piquillo-scented Rice

2-3 piquillo peppers, frozen and thawed. (Fresh piquillo peppers are very hard to find and the oil-packed canned peppers do not lend the same flavor)

1/8 cup olive oil

1 teaspoon smoked paprika

Generous pinch cayenne

Salt to taste

Prepare 1/2 cup of jasmine rice

Preheat oven to 400 degrees. In a thick baking dish, lightly coat the piquillo peppers with some of the olive oil. Roast until the skins blacken, making sure to turn the peppers a couple times. Remove from the oven and let cool. While still warm, skin the peppers and finely dice.

In a pot, add 1/2 cup jasmine rice, diced piquillo peppers, remaining olive oil, smoked paprika and cayenne. Add as much water as your packaged rice bag/box calls for. Boil over medium heat until the rice is done.

Source: David Bohula, Manager and Sommelier at Radio maria