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Coconut Onion Crusted Opakapaka With Chili Pepper Lemon Butter Sauce

2 Opakapaka filets, 8 oz. each
Salt & Pepper, to taste
3 Red Onions, sliced thin
1/2 c Sugar
1 1/2 c Coconut Cream

Prepare onion topping by sautéing onions in large greased pan. Add sugar and cream, stirring occasionally until mixture is brown and caramelized. Process takes about 15 to 20 minutes. Prepare a separate greased frying pan on the stove. Take fish and season with salt and pepper. Then sear both sides. Scoop caramelized onions and smother the top of the cooked fish and then place in the oven at 350 degrees and bake for about 3-5 minutes more. Remove from oven and place fish on a serving plate and pour Lemon Butter Sauce over and serve.

Chili Pepper Lemon Butter Sauce:
2 Tbsp Oil
3 oz Onion, minced
1/2 c White Wine
4 Tbsp Heavy Cream
1 lb Butter, cut into pieces
1/2 c Lemon juice
3 Chili Peppers, chopped

In a lightly greased pot, mix oil, onions, wine and cream. Stir and let cook for about 2-3 minutes. Bring to a slight boil and then gradually add butter to the mixture, stirring occasionally. Once butter has completely melted in, add lemon juice and chili peppers to taste. Stir and let cook for another 2 minutes. Serve over Opakapaka.     


Poisson Cru

2 lbs Fresh Ahi, diced
juice of 8 whole Limes
1 tsp Hawaiian salt
1 Onion, chopped
2 Tomatoes, chopped
1 sm bunch Green Onion, chopped
1 c coconut milk

Slice ahi into thin cubes and place in a large mixing bowl. Squeeze lime juice and sprinkle salt over evenly. Then hand toss to mix. Add onions, tomatoes and green onions. Mix evenly. Pour coconut milk and stir. Serve chilled and enjoy!.