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Recipes provided by KHON Fox 2
Greg Lee and Nelson Aberilla
Garden & Valley Isle Seafood
Airdate: June 4, 2000
BAKED MONCHONG WITH SPECKLED RICE AND STEAMED ASPARAGUS
2 1/2 lbs. Monchong fish
4 pcs. toasted wheat bread
basil leaves (fresh or dry)
1/2 tsp. cracked pepper
1 bunch fresh asparagus
1 Tbs. butter
4 c. speckled rice (1/2 white, 1/2 brown)
1 tsp. salt
Marinade:
1/2 c. Italian dressing
6 cloves garlic
1/4 c. olive or macadamia nut oil
1/2 slice lemon or lime
Toasted Wheat Bread Crumbs:
Toast each slice till well done. Break into pieces and add to blender along with chopped basil and cracked pepper. Blend until coarse.
Add fillets to marinade. Allow to chill for 15 minutes. Using tongs, gently coat each side of fillets lightly in bread crumbs. Place fillets on nonstick pan. Bake for 20 minutes at 375/400 degrees. Broil on high heat for the last 3 to 5 minutes.
Cook speckled rice.
Asparagus: Steam asparagus in water and salt for 5 to 6 minutes on high heat. Remove immediately after steaming. Top with melted butter and cracked pepper.
Serves 4
COLD SMOKED KAJIKI OR TOMBO WRAPS
3 pcs. spinach or taro tortillas
1/2 block (soft) cream cheese
3 Tbs. dijon mustard
1/2 bunch fresh spinach or romaine lettuce
8 oz. pkg. cold smoked Kajiki or Tombo
1 jar mango chutney (Greg uses Kukui brand)
Spread cream cheese and mustard on one side of a tortilla. Add extra cream cheese to the opposite side of the tortilla. Using plastic innerlay separating the smoked slices, lay cold smoked fish evenly across the tortilla. Spread the spinach or romaine lettuce (without the stems) evenly across as well. Gently roll tortilla away from you, creating a burrito like roll. The extra cream cheese on the opposite side should seal the tortilla together. Wrap in cello and chill for 15 minutes. After cutting off ends, slice into 1 inch serving portions. Add mango chutney as dipping sauce.
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