Hebi and Ogo Cake with Maui Style Salsa*

Rey A. Baysa, Executive Chef,
Embassy Suites Resort  

12 ounce Hawaiian Hebi fillet
1/2 tablespoon chopped garlic
1/4 cup finely diced Maui onion
1 tablespoon chopped parsley
1 1/2 tablespoons Dijon mustard
1/2 cup chopped Ogo
1/2 tablespoon Worcestershire sauce
1/4 cup chopped celery
1/4 cup chopped carrot
2 whole eggs
1/4 teaspoon hot pepper sauce
1/2 cup panko or white bread crumbs
1 teaspoon salt and pepper mix
Flour for dusting
Maui Style Salsa
garnish:
6 sprigs Italian parsley
18 strands fried sweet potatoes (cut like spaghetti)

Steam Hebi to cook, then cool. Shred fish and chill. In a bowl combine garlic, Maui onion, parsley, Dijon mustard, Ogo, Worcestershire sauce, celery, carrot, eggs, red pepper sauce, panko and salt and pepper mix; blend well. Add fish and continue to mix by hand until everything is well blended. Refrigerate for about 30 minutes. Divide the mixture into 3 ounce portions and form into round cakes. Dust the cake with flour and sauté for about 3 1/2 minutes on both sides until golden brown. Serve fish cakes on top of Maui Style Salsa. Garnish with Italian parsley and fried sweet potato strands. Makes 6 servings.

Maui Style Salsa

1 1/2 cups diced purple sweet potato
1 cup diced pineapple
2 cups diced firm ripe papaya
1 cup diced cucumber
1 tablespoon chopped garlic
1 1/2 tablespoons chopped pickled ginger
1 tablespoon shrimp sauce
2 tablespoons chopped cilantro
1/3 cup sliced lychee
1/4 cup diced red bell pepper
2 tablespoons sweet sake

Cook sweet potato until it is about three fourths cooked; drain and refrigerate to cool. In a large bowl combine all the remaining ingredients; mix well and refrigerate until ready to use. Just before serving combine sweet potato and salsa to ensure proper color. Makes 12 servings.

Ono and Smoked Ahi Mousse with Sauce Luzon*

Francois Morineaux, First Cook,
Kauai Coconut Beach Resort  

6 ounce Hawaiian ono fillet, skinned and boned
2 egg whites
1 teaspoon brandy
1/4 teaspoon salt
Pinch cayenne pepper
2 1/ cups heavy cream
6 ounce Hawaiian Ahi fillet, skinned and boned
1/8 teaspoon liquid smoke flavoring
garnish:
8 red endive leaves, deveined
Sauce Luzon
2 stalks green onion, finely sliced on the diagonal

Preheat oven to 375¡F. Butter two ramekins and set aside. Fill a baking pan that will hold four ramekins with water. Place in oven. Chop ono in a food processor. Add 1 egg white, 1/2 teaspoon brandy, 1/8 teaspoon salt and a pinch of cayenne pepper. Slow d own food processor and drizzle in 1 1/4 cups of the cream. The mousse should be smooth. Spoon ono into the ramekins, half portion in each. Repeat the same process for Ahi; adding the liquid smoke flavoring. Spoon Ahi into ramekins to cover ono. Place ramekins in water bath in oven. Reduce temperature to 325¡F. Bake for 30 to 40 minutes. Insert knife in the mousse, the point must be moist but clean. Cool, then chill for several hours before unmolding. Turn cold mousse out onto a wax paper. Cut a wedge out of mousse and place in center of plate. Fan red endive leaves on a white plate. Dollop Sauce Luzon on to leaves and plate. Garnish with green onion. Makes 4 servings.

Sauce Luzon

1/4 Maui onion, finely diced
1 tomato, seeded, skinned and finely diced
1/4 cup fresh lemon juice
1/8 teaspoon hot pepper sauce
1/8 teaspoon fresh ginger juice
2 stalks green onion, finely sliced on the diagonal
3/4 cup memmi (tempura sauce)

Combine all ingredients in a small bowl; mix well.

Roasted Ono and Paprika Strudel*

Keith Culhane, Sous Chef,
Kea Lani Hotel

2 teaspoons lemon juice
1 teaspoon olive oil
1 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon black pepper
12 ounce Hawaiian ono fillet
6 paprika peppers, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 red onion, julienned
1 lemon
6 ounces raw spinach
4 ounces Parmesan cheese, grated
3 egg whites
2 ounces panko or white bread crumbs
2 ounces feta cheese
7 sheets filo dough
2 tablespoons olive oil
3 ounces Parmesan cheese, grated
6 large parika peppers

Combine lemon juice, olive oil, garlic, cayenne pepper, chili powder, marjoram, salt and black pepper; blend well. Coat ono fillet and marinate for 4 to 6 hours in the refrigerator. Cook fish in a pan with a screen on the bottom at 400¡F. until lightly done. Let cool, then cut into strips 1/2-inch wide by the length of the fillet. Cook peppers and onion in a pan with a screen on the bottom at 400¡F. until some peppers begin to blacken. Let cool. Grate lemon and blanch rind. Combine ono and pepper mixtures; toss lightly to mix. Rinse spinach and blanch; dry with clean towel. Combine spinach, Parmesan cheese, egg whites, panko and feta cheese; set aside. Place 1 sheet of filo on a piece of plastic wrap, lightly brush with olive oil, placing more on the edges. Sprinkle with Parmesan cheese, repeat five times. Evenly place the spinach mixture on the filo except for the outer one inch. Place two more sheets of filo on top and oil the edges. Place the ono mixture on top except for one inch around the edges. Roll the entire sheet into a log shape, then sprinkle with Parmesan cheese. Bake at 400¡F. until golden brown. Prepare a paprika coulis sauce by roasting paprika peppers, then remove seeds and skin. Pure in a blender. Salt and pepper to taste. Strain. Cut ono and serve with paprika coulis sauce and garnish with roasted paprika peppers. Makes 4 servings.

Mu Style Steamed Shutome with Hawaiian Spiny Lobster, Home fries and Fennel Macadamia Nut Reduction*

Ben Marquez, Sous Chef, Hyatt Regency Maui  

1 ounce leek tops, blanched
1/2 ounce leek bottoms, fried
3 Hawaiian Shutome fillets (1 oz. each)
Salt and pepper to taste
1/4 teaspoon lemon thyme
1/4 cup Fish Stock
1 1/2 tablespoons butter
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon chopped macadamia nuts
1/4 teaspoon fresh fennel sprigs

Season Shutome with salt and pepper to taste. Wrap with the leeks and tie and place in a saucepan. Ladle fish stock into bottom of a baking dish and place in deglazed pan with white wine. Fold in butter, fresh cracked black pepper, macadamia nuts and fennel. Cook to make sauce. Unwrap fish and top with sauce to serve. Makes 1 serving.

Fish Stock

1 onion
2 cloves garlic
6 ounce fish bones
1 stalk celery, chopped
Water to cover
Salt and pepper to taste

In a large saucepan combine onion, garlic, fish bones and celery. Add water to cover generously; bring to a boil. Simmer half covered for an hour.

Pan-Smoked Opah Chowder*

Stafford T. DeCambra, Executive Chef,
American Hawaii Cruises  

1 teaspoon chopped garlic
2 ounces red onion, julienned
2 ounces fennel, julienned
2 ounces sun dried tomatoes, julienned
2 ounces shiitake mushroom caps, quartered
2 ounces leeks, julienned
1 tablespoon reserved fat from stock
1 tablespoon olive oil
1 ounce Pernod
1 quart Saffron-Opah Stock
6 ounces sweet potatoes, cooked and diced
4 ounces black beans, prepared
4 ounces corn kernels, roasted
4 ounces red bell pepper, julienned
4 ounces green bell pepper, julienned
12 whole spinach leaves
12 whole basil leaves
6 ounces Dungeness crab, picked and cleaned
16 ounces Pan-Smoked Opah, diced
4 sheets nori
4 puff pastry formed into nets

Sautee the garlic, red onion, fennel, sun dried tomatoes, shiitake mushrooms and leeks in reserved fat and olive oil until aroma is apparent. Deglaze with Pernod. Add Saffron-Opah Stock and bring to a boil, then reduce to a simmer. Add sweet potatoes, black beans, corn kernels, red bell pepper, green bell pepper, spinach leaves, basil leaves, crab meat and Pan-Smoked Opah. Cook everything together lightly. Divide soup mixture into four warm soup crocks. Seal the crock by wrapping with a sheet of nori. Place a puff pastry net over nori. Bake at 325¡F. for 15 minutes or until puff pastry is golden brown. Serve immediately. Makes 4 servings.

Saffron-Opah Stock

1 tablespoon olive oil
1 ounce garlic, sliced crosswise
6 ounces onion, diced
6 ounces carrot, diced
6 ounces celery, diced
6 ounces leeks, root and outer layer removed, cleaned and diced
2 1/2 pounds Pan-Seared Opah Bones
2 pounds tomatoes, diced
4 ounces brandy
8 ounces tawny port
2 quarts water
1 bouquet garni (1 clove, 1 bay leaf, 4 black peppercorns)
8 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs parsley
10 sprigs fresh tarragon
Pinch of saffron threads
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 sprigs parsley
10 sprigs fresh tarragon
Pinch of saffron threads
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 ounce cognac

Heat olive oil in heavy saucepan over medium heat. Add garlic, onion, carrot, celery and leeks. Cover with a circle of parchment paper placed directly on vegetables and sweat until softened. Add Opah bones; cook until they are opaque in color and any liquid they give off evaporates. Add tomatoes; cook until dry. Deglaze with brandy and port, standing well back in case alcohol ignites. Add water, bouquet garni, thyme, rosemary, parsley and tarragon; simmer for 30 minutes to 1 hour to extract full flavor. Pass through a fine chinois into clean, non-reactive container, pressing down with slotted spoon. Discard contents of chinois. Place stock in refrigerator for 24 hours. Skim fat from surface; reserve fat for sautéing. Place stock in non-reactive saucepan over medium heat. Add saffron and reduce by fifty percent. Season with salt, black pepper and cayenne pepper. Stir in cognac and Pernod; reserve and keep warm. Prepare the day before using. Makes 1 quart.

Technique for Pan-Smoked Opah and Opah Bones.

Season Opah fillet with Ms. Dash Italian Herb Seasonings to taste; reserve. Place a layer of kiwi chips on the bottom of an aluminum square pan. Arrange Opah on a rack and set it in the aluminum square pan. Cover with aluminum foil as a tight fitting lid. Place pan on direct heat over a flat top. A smoke aroma will become apparent fairly soon. Smoke until Opah has a brown exterior. Keep warm. Note: For "Pan-Smoked Opah Bones" for the Saffron-Opah Stock do not season at all. However, follow through with technique and method described above.

Seared Lilikoi Glazed Ono & Nalo Greens with Wasabi Lilikoi Vinaigrette *

Gordon Lum, Ex. Sous Chef,
Caterair International  

3 ounces lilikoi puree
1 ounce honey
12 ounce Hawaiian ono fillet
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon olive oil
4 stalks green onion
4 plum tomatoes, hulled
4 ounces Waimanalo greens
12 red oak leaves
1 ounce cucumber, julienned
1 ounce red ogo
Wasabi-Lilikoi Vinaigrette
1/2 ounce red bell pepper, brunoise
1/2 ounce yellow bell pepper, brunoise
1 ounce enoki mushrooms

Combine lilikoi puree and honey in a saucepan and cook until slightly thickened and reduced, about 5 minutes. Cut ono into four sashimi blocks. Season with salt and pepper. Rub pan with olive oil and heat. Sear ono on all sides. Brush with lilikoi glaze and place under broiler for a few minutes to glaze. Blanch green onion in boiling water; cool and set aside. Cut off tops of tomatoes and scoop out pulp. Bundle 1 ounce of Waimanalo greens and tie with a green onion. Place bundle in tomato shell. Place at 12 o'clock on plate. Combine cucumber, ogo and 1/2 ounce Wasabi-Lilikoi Vinaigrette; toss to blend. Form 1/2 ounce of mixture into a coned mound and place 2 inches in front of salad mix on plate. Slice each ono block into six pieces and arrange around cucumber-ogo mound. Combine red and yellow peppers; toss to blend. Sprinkle 1/2 oz. of peppers on each plate. Arrange 1/4 ounce of enoki mushrooms in salad bundle. Drizzle 1 1/2 ounce of Wasabi-Lilikoi Vinaigrette over greens and plate. Makes 4 servings.

Wasabi-Lilikoi Vinaigrette

2 teaspoons wasabi powder
2 teaspoons macadamia nut oil (Oils of Aloha)
2 teaspoons minced Maui onion
2 teaspoons minced red ogo
1 teaspoon minced ginger
2 ounces sake
2 ounces lilikoi puree
2 ounces olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Combine wasabi powder and macadamia nut oil. Place in food processor and add Maui onion, ogo, ginger, sake and lilikoi puree; blend well. With machine running slowly add olive oil. Season to taste with salt and pepper.

Shichimi Opah in Rice Paper with Ginger Carrot Reduction and Root Vegetable Salad*

Lou Trope, Ex. Chef,
Maui Marriott Resort  

2 tablespoons shichimi spice
1/2 cup finely chopped opal basil
1/3 cup finely chopped cilantro
2 tablespoons finely chopped ginger
1 1/2 tablespoons finely chopped lemon rind
1 1/2 tablespoons finely chopped lemongrass
2 teaspoons Hawaiian salt
6 rice papers (12" diameter)
6 blocks Hawaiian opah (3 oz. each)
6 ounces Black Thai Mochi Rice
6 ounces Root Vegetable Salad
3 ounces Herbal Greens
1 ounce Cucumber Vinaigrette
1 ounce Ginger Carrot Reduction
12 fried lotus root slices (optional)

In a bowl combine shichimi, basil, cilantro, ginger, lemon rind, lemongrass and Hawaiian salt; blend well. Place opah blocks in a shallow pan and thoroughly coat with herb and spice mix. Moisten each piece of rice paper with warm water using either a spray bottle or a moist cloth. When rice paper is soft place flat on table and place opah in center. Fold top and bottom of rice paper over opah, then fold left side of rice paper over opah. Fold the opah over the remaining right side of rice paper to seal. Steam, with rice paper seal down, for 8 minutes, using stove top bamboo steamer or deep fry 2 1/2 minutes. To serve place 1 ounce Black Thai Mochi Rice in upper center of plate, if possible use triangular sushi mold. Place 2 ounces Root Vegetable Salad below mochi rice in center. Cut cooked opah in half on 45¡ bias. Place opah on top of salad leaning on rice with cut sections facing up towards center, one on each side. Place 1/2 ounce of Herbal Greens gently over rice. Drizzle Cucumber Vinaigrette and Ginger Carrot Reduction around opah. Place two fried lotus root slices in front of opah, if desired. Makes 6 servings.

Black Thai Mochi Rice

1/2 cup black Thai mochi rice
2 tablespoons mirin
1 cup water
2 tablespoons sugar
1 1/2 tablespoons sushi vinegar

In a saucepan on medium to low heat sauté mochi rice and mirin for 1 minute. Add water, cover, and cook for 20 to 25 minutes on low heat. When cooked, remove from heat and cool. When cool, add sugar and sushi vinegar. Mix well and serve immediately.

Root Vegetable Salad

1/2 cup fine julienne jicama root
1/2 cup fine julienne carrot
1/2 cup fine julienne cucumber
1/4 cup fine julienne Maui onion
1/4 cup kiaware sprouts
1 tablespoon fine dice cilantro
1 teaspoon fine dice ginger
1 tablespoon ponzu (Japanese citrus sauce)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt

In a bowl combine all ingredients; mix well. Refrigerate.

Herbal Greens

1/2 cup opal basil leaves
1/2 cup chervil sprigs
1/2 cup dill sprigs
1/2 cup baby red oak leaves, cut in thirds
1 teaspoon extra virgin olive oil

Combine all ingredients; toss lightly to mix. Hold for service.

Cucumber Vinaigrette

1 diced cucumber, skin on, seeded 2/3 cup diced Maui onion 1 1/2 tablespoons chopped cilantro 1/2 cup sushi vinegar 1/2 cup mirin 1 tablespoon lemon juice 1 teaspoon chopped ginger

Place all ingredients in a blender and puree for 45 seconds or until smooth. Refrigerate, but remove 1/2 hour before service, and hold at room temperature.

Ginger Carrot Reduction

2 1/2 cups carrot juice
1 tablespoon lemon juice
1 tablespoon finely chopped ginger

Place all ingredients in a small saucepan and reduce over low heat to about 1/2 cup. Strain; keep warm for service.

Gratin of Opah Oriental with Lemon Chili Beurre Blanc*

Patrick I. Uchima, Ex. Chef,
Waikiki Resort Hotel  

6 Hawaiian opah fillets (3 oz. each)
2 tablespoons peanut oil
1/4 cup panko
1 ounce shallots, diced
1/8 teaspoon sesame seed oil
1/4 teaspoon sesame seeds (black and white)
1 tablespoon Thai sweet chili sauce (Mae Ploy brand)
1/4 cup Okinawan sweet potato leaves
6 slices fresh Pauoa Valley bamboo shoots, cooked and cooled
6 dried shiitake mushrooms, soaked
6 slices lotus roots, cooked and cooled
3 pieces konyaku
6 pieces carrot, batonnet, cooked and cooled
6 slices Asian pears
9 pieces araimo, cooked, peeled and cooled
2 tablespoons peanut oil
2 tablespoons shiitake mushroom stock
(from soaked mushrooms)
Salt and pepper to taste
garnish:
1/2 ounce daikon, julienned
1/2 ounce carrot, julienned
1/2 ounce green onion, julienned
1/2 ounce red bell pepper, julienned
2 lemons (zest only), blanched and minced
3 shiso leaves, chiffonnade fine slivers
Lemon Chili Beurre Blanc

Sautee opah in peanut oil until half cooked. In a food processor combine panko, shallots, sesame oil, sesame seeds and Thai sweet chili sauce. Top opah with sweet chili crust and finish cooking in the oven. Sauté vegetables, pears and araimo in peanut oil. Deglaze with shiitake mushroom stock. Season with salt and pepper. Place daikon, carrots, green onions and red bell pepper in ice water. Divide sautéed vegetables and pear onto three dinner plates. Roll araimo in lemon zest and shiso. Place attractively on dinner plates. Place cooked opah on vegetables and drizzle the plate with Lemon Chili Beurre Blanc. Place chilled garnishes around opah. Makes 3 servings.

Lemon Chili Beurre Blanc

1/4 cup shiitake mushroom stock (from soaked mushrooms)
1/4 cup white wine
1 teaspoon usukuchi shoy sauce (Kikkoman)
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
3 scallion stalks, thinly sliced
1/4 teaspoon hichimi togarashi (S&B)
1/8 teaspoon chili oil
1/2 cup heavy cream
1/4 pound unsalted butter
1 tablespoon lemon juice
Salt and pepper to taste

In a stockpot combine mushroom stock, white wine, soy sauce, garlic, ginger, scallions, hichimi togarashi and chili oil and cook until syrupy. Stir in heavy cream and reduce by one half. Whisk in unsalted butter. Season with lemon juice, salt and pepper. 

Curried Pineapple Opah*

Rey Dasalla, Executive Chef,
New Otani Kamana Beach Hotel

46 ounces Hawaiian opah fillets
Jamaican Jerk Marinade
Lobster Garlic Fried Rice
Sautéed Asian Vegetables
Pineapple Banana Chutney
Roasted Tomato Oil
Curried Pineapple Sauce
46 Curried Flour Tortilla

Cut opah into ___ fillets. Marinate in Jamaican Jerk Marinade for ___ hours. Prepare remaining recipes. Grill (?) opah fillets. Place Lobster Garlic Fried Rice in center of plate. Top with Sautéed Asian Vegetables and then place two opah fillets on top of vegetables. Pour Curried Pineapple Sauce around fish. Garnish with Pineapple Banana Chutney and drizzle with Roasted Tomato Oil. Serve with the Curried Flour Tortillas. Makes 4 servings.

Jamaican Jerk Marinade

3 tablespoons five peppercorn blend, cracked (SE Rycoff)
1/2 Maui onion, roughly chopped
1/2 fresh jalapeno pepper, seeded
2 teaspoons allspice
2 tablespoons minced ginger root
1/4 cup fresh pineapple puree
2 tablespoons Malaysian curry powder (Yeo's)
1 teaspoon cumin
1 cup vegetable oil
Salt to taste

Combine all the ingredients in a food processor and process until smooth. Makes 2 cups.

Lobster Garlic Fried Rice

1 cup diced Maui onion
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup vegetable oil (Wesson)
1 tablespoon finely minced garlic
1 pound steamed white rice
1 cup diced Maine lobster meat, poached half way
teaspoon white pepper
1 teaspoon sesame oil
2 teaspoons oyster sauce (Panda)
teaspoon fish sauce
Salt to taste

Sautee Maui onion, green onion and red bell pepper in 1/4 cup of the oil for 2 minutes. Add garlic and cook until lightly brown. Meanwhile, combine rice, lobster meat, white pepper, sesame oil, oyster sauce, fish sauce and the remaining 1/4 cup of the oil and add to the pan with the onion and bell pepper mixture. Cook 5 minutes and keep warm until ready to serve. Season to taste with salt. Makes 4 to 6 servings.

Sautéed Asian Vegetables

1 strip smoked bacon, finely diced
1 teaspoon peanut oil
1 small Maui onion, julienned
1 teaspoon minced garlic
2 large shiitake mushrooms, sliced
1 small red bell pepper, julienned
1 cup bean sprouts
1 small carrot, julienned
2 baby bok choi, cut into 1-inch strips
1 teaspoon Thai fish sauce
Salt and ground white pepper to taste

Render bacon for 2 minutes and add peanut oil. Stir in onion and cook 1 more minute. Add garlic and sauté 30 seconds. Add the remaining ingredients and adjust seasoning with salt and white pepper. Makes 4 to 6 servings.

Pineapple Banana Chutney

1 cup diced fresh pineapple
1 cup diced apple banana
1/2 cup diced Maui onion
1 teaspoon ginger root, minced
1 clove minced garlic
2 teaspoons rice vinegar (SE Rycoff)
1 tablespoon brown sugar (C&H)
1/2 teaspoon Malaysian curry powder (Yeo's)
1/2 teaspoon cumin
1/4 teaspoon ground cloves
1/2 teaspoon garlic chili sauce
1 teaspoon minced mint
1 teaspoon minced cilantro
Salt and black and white pepper to taste

Combine all ingredients in a stockpot except mint, cilantro, salt and peppers. Simmer until almost all the liquid has evaporated. Stir in mint and cilantro. Adjust seasoning with salt and peppers. Makes 2 cups.

Roasted Tomato Oil

2 large ripe tomatoes
1/4 cup vegetable oil (Wesson)
Salt and pepper to taste

Cut tomatoes in half. Brush with a little vegetable oil and roast in a 350¡F. oven for 10 minutes. Cool, remove skin and seeds. Roughly chop and put into a blender. Add oil and puree until smooth. Season with salt and pepper and strain through a cheesecloth. Makes 1/4 cup.

Curried Pineapple Sauce

1/2 Maui onion, finely diced
1 ounce unsalted butter
1 ounce peanut oil
1 ounce Malaysian curry powder (Yeo's)
1 ounce flour
4 cups chicken or fish stock
1 cup canned pineapple puree
1 cup coconut milk
1/2 cup heavy cream
Salt to taste

Sautee onion in unsalted butter and peanut oil until translucent. Add curry powder and cook 2 minutes. Add flour and cook another 2 minutes. Add stock and bring to a boil; reduce heat and simmer sauce for 15 minutes. Add pineapple puree, coconut milk and heavy cream and let simmer for an additional 10 minutes. Season to taste with salt. Makes 2 cups.

Tower of Grilled Opah with Thai Basil Oil and Sweet Chili Sauce*

Tobias J. Johnson, Cook,
Palm Cafe

1 large purple sweet potato
1 1/2 ounces butter
Salt and pepper to taste
1 zucchini, julienned
1 yellow squash, julienned
1 carrot, julienned
1/2 teaspoon garlic
3 Hawaiian opah fillets (2 oz. each)
1 ounce Apple Compote
1 Apple Crisp Star
1/2 ounce Thai Basil Oil
1/2 ounce black sesame seeds

Steam sweet potato, then peel and puree with 1 ounce of the butter. Season to taste with salt and pepper. Sauté zucchini, yellow squash and carrot in 1/2 ounce of the butter and garlic. Season to taste with salt and pepper. Cut opah into thin triangles. S alt and pepper to taste. Grill. To serve layer julienned vegetables, sweet potato and opah. Place Apple Compote on top of the tower and place Apple Crisp Star in the compote. Drizzle plate with Thai Basil Oil. Sprinkle with black sesame seeds. Makes 1 serving.

Apple Compote

1/2 pippin apple, small dice
1/4 large red onion, small dice
1/3 teaspoon, minced ginger
1/2 teaspoon butter
1/4 teaspoon kecap manis
1/8 teaspoon lime juice
Salt and pepper to taste

Sauté all ingredients, except salt and pepper, until apples are al dente. Salt and pepper to taste.

Apple Crisp Star

1 pippin apple
1 cup sugar
1 cup water
1/2 ounce lemon juice

Slice apple paper thin on meat slicer, so it has star shape in middle. In a small saucepan combine sugar, water and lemon juice; heat to make a syrup. Soak apple slices in syrup for 48 hours. Remove excess moisture and place on silpat in oven with pilot light on. Leave overnight to dry.

Thai Basil Oil

1 cup olive oil
1/2 cup Thai basil
1 tablespoon Japanese sweet chili sauce

Heat olive oil to 80¡F. Add basil and steep for 1/2 hour; puree and strain. Stir in sweet chili sauce. Place mixture in a bottle.

Broiled Shutome On Black Turtle Beans with Tomato Cilantro Vinaigrette*

Tim Le, Cook,
Sheraton Waikiki Hotel  

1 cup black turtle beans
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped round onion
1/4 cup finely chopped lemongrass
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1/4 cup sherry wine
1/4 teaspoon crushed red pepper
Salt and ground black pepper to taste
4 Hawaiian shutome fillets (3 oz. each)
Tomato Cilantro Vinaigrette

Soak black turtle beans in water overnight. In a small pot boil the beans in lightly salted water until soft. Drain; set aside. In a large bowl combine olive oil, garlic, onion, lemongrass, lemon juice, vinegar, sherry, crushed red pepper, salt and pepper ; blend well. Add shutome and marinate for 2 hours. Prepare Tomato Cilantro Vinaigrette. Broil fish on both sides for 3 minutes or until done. Serve shutome with black turtle beans and drizzle with Tomato Cilantro Vinaigrette. Makes 2 servings.

Tomato Cilantro Vinaigrette

1 teaspoon finely chopped garlic
1 tablespoon finely chopped onion
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro
1 cup finely diced tomatoes
1 tablespoon lemon juice
1 tablespoon Thai sweet chili sauce
Salt and ground black pepper to taste

In a skillet sweat the garlic and onion in olive oil. Add all the remaining ingredients, except salt and pepper, and cook for 5 minutes. Season to taste with salt and black pepper. Makes 2 servings.

Grilled Hawaiian Shutome with Basil Vinaigrette in Hawaiian Avocado Relish*
Recipe by Jean Marie Josselin, A Pacific Cafe  

 Vinaigrette

1/4 cup red wine  
3/4 cup Hawaiian macadamia nut oil 1/4 cup Hawaiian basil leaves (fresh; chopped)  
1 lime (juiced)
 3 tsp. Hawaiian ginger (fresh; chopped)  
Salt and pepper (to taste)

In mixing bowl, combine red wine vinegar, salt and pepper. Mix well. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside until ready to use.

Relish

2 tomatoes, large (peeled, seeded and cut into small cubes)  
1 Hawaiian Sharwil avocado (medium; peeled and cut into small cubes)  
2 tsp. Hawaiian ginger (fresh; julienne cut)  
1 cup Hawaiian ogo (seaweed, fresh; chopped)  
24 asparagus (cooked; cut into 2" lengths)
Salt and pepper (to taste)

Combine tomato and avocado in a medium bowl; add seaweed, asparagus, ginger, salt and pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.

Fish

4 Hawaiian shutome (swordfish) 8 oz. fillets*  
1/2 cup Hawaiian macadamia nut oil  
1 lime (juiced)  
Salt and pepper (to taste)

Combine macadamia nut oil, lime juice, salt and pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four.

- Alternate fish: Ahi, Aku, Ono, Opah, Tombo

Seared Hawaiian Shutome with Basil in a Thai Lobster Curry Sauce* 
Recipe by:  Chef Roy Yamaguchi - Owner, Roy's Restaurant - Honolulu, Hawaii

Ingredients:
Seared Shutome:

-  8 - 3 1/2 oz. Hawaiian Shutome fillets (Blue Marlin)
-  3 Tbsp. minced lemon grass
-  1 Tbsp minced garlic
-  1 Tbsp minced shallots
-  1/2 Tbsp minced ginger
-  1/2 Tbsp Hichimi (Japanese chili pepper mixture)
-  6 oz of a combination of green, red, and yellow bell peppers.
-  2 1/2 oz sliced fresh shitake mushrooms
-  1 1/2 oz Chinese peas
-  3 Tbsp vegetable or olive oil
-  7 oz Thai curry sauce
-  7 oz Lobster butter sauce
-  3 oz Tomato concasser (peeled, seeded, and coarsely chopped tomato)
-  1 oz Julienned basil
-  1/2 oz Julienned Nori
-  Radish sprouts and pickled ginger (for garnish)

Coat swordfish fillets with a mixture of lemon grass, garlic, shallots, ginger and hichimi; set aside.  Sauté bell peppers, shitake mushrooms and Chinese peas in 2 tablespoons of the oil for 1 minute.  Baste fish with remaining 1 tablespoon of oil.  In a sauce pan, combine Thai curry sauce, lobster butter sauce, tomatoes and basil; gently heat for 1 minute.  Heat a heavy cast iron skillet to 400 deg. F (205 deg C) and cook fish for 3 minutes, turning once.  Divide bell peppers, shiitake mushrooms and Chinese peas between four plates.  Top with swordfish fillets and pour sauce around fish.  Sprinkle with nori strips and garnish with radish sprouts and pickled ginger.  Makes 4 servings.

Lobster Paste:

-  1/2 oz chopped onions
-  1/4 oz chopped carrots
-  1/4 oz chopped celery
-  8 oz Lobster shells
-  1 Tbsp Peanut Oil
-  1/4 Cup Minced parsley
-  2 minced garlic cloves
-  1/2 tsp chopped taragon
-  1 chopped tomato
-  1/4 cup brandy
-  1 cup white wine
-  2 cups water

In a large saucepan sauté onions, carrots, celery, and lobster shells in peanut oil.  When vegetables are semi-soft stir in parsley, garlic, tarragon, and tomato.  Deglaze with brandy and stir in white wine; reduce to 1/3.  Add water and slowly cook for 40 minutes.  If possible pulverize lobster shells and vegetables; strain through a fine sieve.  Reduce liquid to the consistency of a runny paste.

Lobster Butter Sauce:

-  3/4 cup white wine
-  2 tbsp white vinegar
-  1 minced shallot
-  2 Tbsp heavy cream
-  10 oz unsalted butter (room temp)
-  1/2 to 1 oz Lobster paste
-  Salt and white pepper to taste

In a heavy saucepan simmer white wine, white vinegar, and shallots over low heat.  Reduce to about 1 teaspoon of liquid.  Stir in heavy cream and reduce to half.  Slowly add unsalted butter and whisk continuously.  Strain sauce and add the lobster paste.  season to taste with salt and white pepper.

Thai Curry sauce:

-  1 oz chopped celery
-  1 oz chopped onions
-  1/2 oz chopped carrots
-  2 Tbsp peanut oil
-  7 oz Veal stock
-  3 1/2 oz coconut milk
-  1 cup heavy cream
-  1/2 oz Massaman Thai curry paste

Sautee celery, carrots, and basil in peanut oil.  When vegetables are lightly browned and semi soft, add veal stock.  Gently simmer sauce until reduced to one third.  stir in coconut milk and heavy cream.  Add curry paste; continue to cook slowly.  Puree sauce by pressing it through a strainer.  Reduce more, if necessary.  Makes 1 cup.

Smoked Teriyaki Hawaiian Nairagi (Striped Marlin) and Opah Salad with Grilled Hawaiian Fruits & Warm Ginger Vinaigrette*
Recipe by:  Greg Paulson, CEC John Dominis Restaurant

Ingredients:
Main Course:

-  1 lb. Hawaiian Nairagi (smoked teriyaki)
-  1/2 pound Hawaiian Opah (smoked teriyaki)
-  10 large Romaine leaves
-  2 heads radicchio
-  2 heads Manoa lettuce
-  1/2 Hawaiian pineapple
-  2 papaya
-  2 green onions
-  2 oz rice sticks

Dressing:

-  2 Tbsp Hawaiian ginger (grated or minced)
-  4 Tbsp Hawaiian Guava nectar
-  1 oz minced shallot
-  2 Tbsp Rice wine vinegar
-  1 Tbsp granulated sugar
-  1/2 tsp salt
-  1/4 cup Hawaiian Macadamia nut oil
-  2 tsp. minced green onion

Marinade:

-  1 cup Teriyaki sauce
-  1/2 cup Shoyu
-  Lemon juice from 3 lemons
-  1 Tbsp Hawaiian Ginger
-  1 tsp grated green onion
-  2 minced shallots
-  1 chopped garlic bulb

Marinade and Fish:  Combine marinade ingredients and mix well.  Add fish and let rest for 12 hours or overnight.  Remove fish from marinade and pat dry (discard marinade).  Hot smoke the fish until properly cooked.  Remove from smoker and let rest.  Slice fillet when ready to serve.
Dressing:  Combine all ingredients except oil and mix well.  Warm the macadamia nut oil and drizzle into dressing.  Let dressing stay warm prior to serving.
Preparation:  Wash and clean Romaine, Radicchio, and Manoa greens.  Shred Romaine greens and reserve.  Slice papaya and pineapple into diamond wedges and reserve.  Fry rice sticks in oil and hold.
Assembling:  Assemble greens onto plate.  Grill pineapple and papaya and place on salad.  Add sliced Marlin and Opah.  Top with rice sticks and green onions.  dress with warm vinaigrette.  Yields 4 servings.
Alternate Fish:  Hebi, Kajiki, Ono, Shutome, Ulua.

Soused Hawaiian Opah with
Sweet Potatoes and Yogurt
Recipe by:  Chris Speere and James McDonald

Opah
Ingredients:

-  12 0z Opah fillet (boned skin on)*
-  Lemon Juice (1/2 lemon)
-  Lime Juice (1/2 lime)
-  3/4 oz Hawaiian Macadamia Nut oil
-  2 oz Sake
-  1 Tbsp. Soy sauce
-  2 Tbsp Salt
-  2 Tbsp Sugar
-  2 Tbsp. White Peppercorns (crushed)
-  2 Tbsp Hawaiian Cilantro (chopped)

Sweet Potato Cakes
Ingredients:

-  1 Large Sweet Potato (grated)
-  1 1/2 oz onion (grated)
-  2 Tbsp. Green onions (chopped)
-  1 egg
-  1/2 oz Flour
-  3/4 tsp salt
-  1/16 tsp white pepper
-  1 tsp Chinese Parsley (chopped)
-  1/2 tsp Lemon Juice
-  1 cup Hawaiian Macadamia nut oil

Combine liquids and coat fish.  Combine remaining fish ingredients and pack on fish.  Lay fish skin up in pan, cover, and weight fish.  Marinate in chill box for 2 days.  Remove fish and wipe clean.  Slice thin.  For sweet potato cakes, combine ingredients and pan fry in Macadamia nut oil.

Yogurt Sauce
Ingredients:

-  1/2 cup plain yogurt
-  1/2 cup sour cream
-  1 Tbsp rice wine vinegar
-  1 Tbsp green onion (finely chopped)
-  1/4 tsp. yellow sweet mustard
-  Salt/White Pepper (to taste)

Combine ad Chill.  Arrange sliced fish and sweet potatoes on plates.  Serve with sauce.

Alternate Fish:  Ahi, Aku, Hebi, Nairagi, Tombo.