Moroccan Opah

Opah is what Hawaiians call Moonfish. If you cannot find Opah, another fish I have used with this recipe is Swordfish and it was equally delicious!  This relatively simple recipe is very impressive and was an excellent choice for a dinner party we recently hosted. I served a vegetarian couscous alongside the Opah which could have easily stood on its own.

2 lbs Opah or Swordfish (steaks work great but use fillets if you prefer)
1/2 c flat leaf parsley
1/4 c cilantro
3 cloves of garlic
3 Tbs lemon juice
1 jalapeno, deseeded
1 Tbs paprika
pinch of saffron (about 8 threads)
salt and pepper
2/3 c olive oil
1 c green olives
1 lemon, sliced

Preheat oven to 350F. Place parsley, cilantro, garlic, lemon juice, jalapeno, paprika, saffron, salt and pepper into your food processor and pulse until well chopped.  While the machine is running, slowly add the olive oil until emulsified.
Place fish in an oven safe baking dish and season with salt and pepper.  Spoon marinade over fish and turn over to coat.  Bake until cooked through, about 20 minutes depending on thickness of steaks.  Place fish on a serving dish, spoon the remaining marinade over the top and garnish with olives and lemons.