Opakapaka Snapper With Green Grapes Recipes

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES

Steps:

• Lightly flour fish on both sides.
• In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• When butter foams, add fish to pan.
• Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• Remove fish from pan; pour out excess butter.
• Deglaze pan with white wine and lemon juice; reduce liquid by half.
• Add 3 tablespoons chunked butter; swirl into sauce.
• Add more cold butter as needed until saucy.
• Add grapes, then parsley, and pour the sauce over the fish.
• Variations:.
• You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA

Steps:

• Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
• Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
• Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
• Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

SALT CRUSTED HAWAIIAN OPAKAPAKA

Steps:

• Season fish with salt and pepper. On a flat surface lay out the banana leaf. Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish. Pour wine over and place butter cubes on top. Carefully fold edges of banana leaf to encase the fish in a package.
• Preheat oven to 375 degrees F.
• Mix salt and egg white together. On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package. Place the fish on salt base and continue to pack the salt over the fish until entirely covered. Pack firmly. Bake for 25 to 30 minutes.
• Remove from oven. Gently crack the salt crust with a hammer or back of a knife. Fold open the banana leaf to expose fish. Be careful of escaping steam. Transfer fish with a spatula to a serving platter. Spoon the liquid remaining in the banana leaf over the fish. Serve.

OPAKAPAKA WITH GREEN GRAPES

Steps:

• 1. Lightly flour fish on both sides.
• 2. In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• 3. When butter foams, add fish to pan.
• 4. Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• 5. Remove fish from pan; pour out excess butter.
• 6. Deglaze pan with white wine and lemon juice; reduce liquid by half.
• 7. Add 3 tablespoons chunked butter; swirl into sauce.
• 8. Add more cold butter as needed until saucy.
• 9. Add grapes, then parsley, and pour the sauce over the fish.
• 10. Variations: You can vary the sauce by substituting almonds or macadamia nuts for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350F oven for about 10 minutes. Add the nuts to the sauce before serving.

BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST

Steps:

• Preheat oven to 450 degrees.
• Oil a baking pan with 1 tablespoon of the butter.
• Place the fish in the pan, and sprinkle with pepper and lemon juice.
• In a small skillet heat the rest of the butter. .
• Add the ground nuts.
• Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
• Spread the mixture over the fish.
• Bake for 10-15 minutes or until done.
• Sprinkle with parsley and serve.

PECAN-CRUSTED OPAKAPAKA

Steps:

• Mix flour, salt and pepper.
• Mix milk and egg.
• Mince scallions and pecans and mix with crumbs.
• All three of these mixtures should be on separate flat dishes.
• Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture.
• Heat oil.
• Cook fillets 3 minutes, or until golden.
• Turn carefully and cook 3 minutes on the other side.

PETER MERRIMAN'S KAMA 'AINA WHOLE FISH DINNER

Steps:

• Preheat the grill.
• Score the whole fish with criss-crossed marks, about 8 or 10, from head to mid-tail. Season with salt and pepper.
• In a small bowl, mix together the mayonnaise, ginger, garlic, and chile flakes. Place 2 large pieces of aluminum foil, shiny side down, on a work surface. Place the ti leaves over the aluminum foil, to cover. Rub the mayonnaise mixture all over the fish and place on the ti leaves. Fold the ti leaves over the fish and follow with the aluminum foil to create a tight seal.
• Place the wrapped fish on the hot grill and grill for 10 to 12 minutes on each side. Remove the fish from the grill, carefully unwrap, and sprinkle with green onions, sesame seeds, and cilantro.