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Recipe from Nico of Nico’s at Pier 38

Steamed Mahi Mahi En Papillote With Roasted Fennel

8 oz. Mahi Mahi filet
2 tbsp. White wine
2 Fennel Bulbs
1/2 lb Butter
1/2 C Chicken stock
White Pepper
Juice of 1/2 of one lemon

Put on parchment paper: mahi with salt, white pepper, lemon juice, white wine and chopped fennel weed.

Close it and double up with aluminum foil.

Put half inch water in a pan, boil it and put the papillote on it. Cover and cook for 8-10 minutes.

Roast the fennel in chicken stock, butter and white wine. Cover with foil and roast at 375 degrees for 30 minutes.

Beurre blanc: keep the juice of the mahi mahi, pour in small sauce pan, add 1/2 lb butter until melted.

Display fennel, lay fish over it and pour sauce on top. Add chopped fennel weed for garnish.

Tahitian Nairagi Carpaccio
2 lbs Nairagi, thinly sliced
1/2 C Red onion, thinly sliced
Juice of 1/2 lemon
1 Tbsp Hawaiian salt
1 tsp White pepper
2 Tbsp Capers
Basil Chiffonade (basil cut into fine strips)
Extra Virgin Olive Oil

Layer each ingredient on a plate, in order as listed above.