Described as a cross between swordfish and halibut in its flavor, Louvar was a fish I had to try. I did a light ginger citrus marinade about 20 minutes before Paul tossed this mystery fish on the grill.
IT WAS DELICIOUS. Wow. So flaky, succulent, tender.
The next day I went back to Monterey Fish to find out more about Louvar - specifically when could I get more. Here is the story I got: Louvar is an illusive fish that is caught only when a swordfish boat trolling the California coastline happens to catch a glimpse of one. It has the odd distinction of dining only on jellyfish. The owner of Monterey Fish told me they were the #1 buyer of Louvar in California this year for a total of 170 pounds. He figured that meant one fish.
I probably should be keeping this delectable discovery to myself, but just in case you come across Louvar at a restaurant or fish market, I want you to taste it.
- 1 1/2 pounds Louvar (if you can find it, otherwise Opah will do nicely)
- juice of 1/2 Meyer lemon
- a couple tablespoons of olive oil
- 2 teaspoons freshly grated ginger
- 3 cloves minced garlic
Combine ingredients for marinade. Place fish in marinade for approximately 20 minutes at room temp, flipping time to time to insure an even marinade.
Grill for no more than 2-3 minutes per side on very hot grill.
In keeping with the mysterious nature of the Louvar, I don't have a photo of this dish. By the time I thought of sharing the recipe with you, we had already eaten it all.