Opakapaka With Lemon Pesto Recipes

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BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST



Baked Opakapaka (Snapper) Fillets With Macadamia Crust image

In Hawaii, pink snapper is called opakapaka. This is a good dish from "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs red snapper fillets
6 tablespoons butter, melted
1/2 teaspoon pepper, freshly ground
1 tablespoon lemon juice, 1/2 of a lemon
3/4 cup macadamia nuts, ground or 3/4 cup almonds
1 tablespoon parsley, minced

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.

OPAKAPAKA W/TRI-CITRUS BUTTER SAUCE



Opakapaka w/Tri-Citrus Butter Sauce image

This delicious recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

Provided by Chef Chai - Chai's Island Bistro

Categories     Main Course

Time 25m

Number Of Ingredients 14

8 ounces Opakapaka
1 ounce Flour
2 ounces Clarified butter
Salt and Pepper
1/4 cup grapefruit juice
1/8 cup Orange juice
1/8 cup Lemon juice
1/8 cup White wine
1 Shallot (diced)
6-8 pieces Whole black peppercorns
2 Bay leaves
1/4 cup Heavy Whipping Cream
1/4 pound Unsalted Butter
Salt and Pepper

Steps:

  • Season the opakapaka with salt and pepper, then cover evenly with flour.
  • Heat the clarified butter on medium heat in a saute pan.
  • Place the opakapaka in the pan with the skin side up and cook for 3 - 3 1/2 minutes. Turn fish over and cook for an additional 3 - 3 1/2 minutes.
  • Place the cooked opakapaka on a large plate and drizzle the tri-citrus butter sauce around the fish.
  • Garnish with fried basil and fruit sections.

SALT CRUSTED HAWAIIAN OPAKAPAKA



Salt Crusted Hawaiian Opakapaka image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1 each 12 by 12-inch banana leaf*
12 ounces opakapaka fillet, skinless, boneless
3 slices Yukon Gold potatoes, 3/8-inch thick, peeled
2 tablespoons tomato, julienne
4 tablespoons Napa cabbage, chopped
2 tablespoons julienne bell pepper
2 tablespoons julienne carrots
3 slices lemon
1 tablespoon picked herbs, such as cilantro, dill, parsley, or basil
1 tablespoon white wine
1 teaspoon whole butter, cubed
3 pounds kosher salt
3 each egg whites

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.

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO



Pan-Seared Opakapaka With Macadamia Nut Pesto image

Make and share this Pan-Seared Opakapaka With Macadamia Nut Pesto recipe from Food.com.

Provided by lazyme

Categories     Hawaiian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces fillets, of opakapaka 4 pieces
kosher salt
fresh ground black pepper
olive oil
5 garlic cloves, minced
2 ounces macadamia nuts
1/4 cup parmesan cheese
1 cup fresh basil leaf, washed, stems removed
1/2 cup extra-virgin olive oil
salt and pepper, to taste

Steps:

  • Heat a saute pan with a tablespoon of olive oil.
  • Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
  • In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
  • Season with salt and pepper to taste.
  • Remove fillets from oven and coat with pesto.
  • Place under broiler for 1 to 3 minutes.
  • Serve on rice with vegetables of choice.

Nutrition Facts : Calories 381.7, Fat 40.3, SaturatedFat 6.6, Cholesterol 5.5, Sodium 97.9, Carbohydrate 3.9, Fiber 1.5, Sugar 0.8, Protein 4.2

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES



Opakapaka (Snapper) With Green Grapes image

I found this recipe by restaurateur Bob Longhi and Chef Alex Mauricci, Longhi's Restaurant in Lahaina, Maui. I'm looking forward to trying it. Pink snapper is called opakapaka in Hawaii. Although the ingredients listed say red snapper, it really should be pink snapper, but I couldn't get that ingredient through.

Provided by lazyme

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup flour
2 lbs red snapper, cut into 4 pieces
3 tablespoons butter
1 tablespoon olive oil
1 cup white wine
1 tablespoon lemon juice
4 tablespoons butter, cold, cut into chunks (4 to 6)
1/4 cup green grape, halved lengthwise
2 tablespoons flat leaf parsley, chopped

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.

Nutrition Facts : Calories 530.6, Fat 26.7, SaturatedFat 13.9, Cholesterol 137.6, Sodium 293.1, Carbohydrate 11.7, Fiber 0.5, Sugar 2.3, Protein 48.1

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO



Pan-Seared Opakapaka with Macadamia Nut Pesto image

Published in the West Hawaii Today.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 10

4 4-ounce opakapaka fillets
kosher salt
freshly ground black pepper
olive oil
5 garlic cloves, minced
2 oz macadamia nuts
1/4 c parmesan cheese
1 c fresh basil leaves, washed, stems removed
1/2 c olive oil, extra virgin
salt and pepper, to taste

Steps:

  • 1. Heat a saute pan with a tablespoon of olive oil.
  • 2. Season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
  • 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
  • 4. Season with salt and pepper to taste.
  • 5. Remove fillets from oven and coat with pesto.
  • 6. Place under broiler for 1 to 3 minutes.
  • 7. Serve on rice with vegetables of choice.

BAKED OPAKAPAKA (SNAPPER) WITH MACADAMIA CRUST



Baked Opakapaka (Snapper) With Macadamia Crust image

In Hawaii, pink snapper is called opakapaka. This is a good dish from one of my favorite cookbooks - "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 25m

Number Of Ingredients 6

2 1/2 lb pink snapper fillets
6 Tbsp butter, melted
1/2 tsp pepper, freshly ground
1 Tbsp lemon juice from 1/2 of a lemon
3/4 c ground macadamia nuts, or almonds
1 Tbsp minced parsley

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. Oil a baking pan with 1 tablespoon of the butter.
  • 3. Place the fish in the pan, and sprinkle with pepper and lemon juice.
  • 4. In a small skillet heat the rest of the butter. .
  • 5. Add the ground nuts.
  • 6. Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
  • 7. Spread the mixture over the fish.
  • 8. Bake for 10-15 minutes or until done.
  • 9. Sprinkle with parsley and serve.
  • 10. Note: I like to add a clove of minced garlic and about 1/4 cup white wine. I only bake this fish for 8-10 minutes.

OPAKAPAKA WITH GREEN GRAPES



Opakapaka with Green Grapes image

I found this recipe by restaurateur Bob Longhi and Chef Alex Mauricci, Longhi's Restaurant in Lahaina, Maui.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 25m

Number Of Ingredients 9

1/3 c flour
2 lb opakapaka, cut into 4 pieces (pink snapper)
3 Tbsp butter
1 Tbsp olive oil
1 c white wine
1 Tbsp lemon juice
4 Tbsp cold butter, cut into chunks
1/4 c green grapes, halved lengthwise
2 Tbsp flat leaf parsley, chopped

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.

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