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Sautéed Opakapaka with Spinach Coconut Luau Sauce

4 Opakapaka fillets, 6 ounces each
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/ 2 teaspoon salt
1/ 4 teaspoon white pepper
1/ 4 C flour
2 Tablespoons butter
1 Tablespoons olive oil
Spinach coconut luau sauce

Season Opakapaka fillets with ginger, garlic, salt and pepper. Dredge in flour. In a large heavy skillet, heat butter and oil. Sauté fish until just cooked; do not over cook.

Transfer fish to a warm serving plate and serve with coconut luau sauce.

Spinach Coconut Luau Sauce
3 Tablespoons minced Maui onion
1/ 2 Tablespoon minced fresh ginger
2 Tablespoons butter
1 C heavy cream
1/ 4 C coconut milk
salt, pepper, sugar to taste
1/ 2 C cooked fresh luau leaves (can substitute with chopped fresh spinach)

In a small saucepan, sauté onion and ginger in butter for 3 minutes, or until onion is translucent. Add heavy cream, bring to a boil and reduce heat. Stir in cooked luau or spinach and coconut milk, and cook for 2 minutes. Season to taste with salt, pepper, and sugar. 


Poke Patties

2 tablespoons canola oil
2 tablespoons chopped fresh ogo
2 tablespoons shoyu
1 teaspoon sesame oil
pinch each of salt and pepper

1 C diced very fresh Ahi, cut into about 3/8 to 3/4 inch cubes
1/ 4 C minced onion
1/ 4 C minced green onion
1 egg

¼ C sliced mushrooms
2 Tablespoons butter
1 teaspoon shoyu
1 teaspoon oyster sauce
1 teaspoon chopped cilantro

Combine patty ingredients and form 2 patties. Press patties and panko to coat. In frying pan, heat oil over medium-high heat. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium rare.

To make sauce, sauté mushrooms in butter for 2 minutes. Add remaining sauce ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or appetizer.