Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 23, 1996
Snapper Mouginoise
Serves 4
4 pieces (4-5 oz each ) red snapper
7 oz tomatoes, deseeded & skinned,
diced small
3 oz green pepper, deseeded, diced small
3 oz red pepper, deseeded, diced small
3 oz yellow pepper, deseeded, diced small
2 oz ginger root, fresh, grated
6 oz papaya, fresh, skinned, deseeded, diced small
1 each lemon, juice
3 oz pitted black olives, diced
1/2 cup olive oil
1-2 sprigs cilantro
1-2 sprigs thyme
1-2 sprigs tarragon
1-2 sprigs basil
4 each chives
fresh ground black pepper & salt to taste
In a large bowl, add the tomatoes, peppers, papaya, ginger,
lemon juice, black olives, salt, pepper and olive oil. Let
Mouginoise sit covered for 3-4 hours outside of refrigerator.
Remove the stems from the cilantro, basil, and tarragon
and coarsely chop. Cut the chives to one inch length. Add
chives to chopped herbs and set aside.
Remove thyme leaves from stem. Season fish with salt,
pepper and thyme leaves.
Put enough oil in large saute pan to cover bottom. Over
medium heat, add the fish and cook for one minute on each side.
To assemble: Place fish on the plate and cover with Mouginoise
and sprinkle with herbs.
Kona Cuisine Ulua Poke
with Oriental Citrus Vinaigrette
Serves 4
12 oz. Ulua, fresh, thinly sliced into strips
2 1/2 cups iceberg lettuce, shredded
1 Tbs ginger, pickled
1 Tbs ginger, fresh, julienne
1 Tbs Japanese onion, pickled, julienne (langkyo)
1 cup wonton strips, deep fried
1/4 cup cilantro, chopped
2 Tbs macadamia nuts, chopped
1/4 cup green onions, chopped
4 oz. citrus vinaigrette
In a bowl, toss Ulua strips, pickled ginger, fresh ginger,
pickled Japanese onion, and wonton strips.
Place iceberg lettuce on a platter and top with the Ulua
poke. Garnish with cilantro, green onion and macadamia
nuts. Serve chilled with citrus vinaigrette.
Citrus Vinaigrette:
1 pint salad oil, light
1 cup Balsamic vinegar
1 cup orange juice, fresh
salt and pepper to taste
2 Tbs basil, fresh, chopped
2 Tbs cilantro, chopped
2 Tbs sugar
1 tsp dry mustard
Combine all ingredients except oil,
whisk until sugar is completely dissolved and mixture
is thoroughly blended, then gradually add oil while
continuing to whisk. Readjust seasoning with salt, pepper,
and sugar. It is important to dissolve all the sugar before
getting the true taste. Keep whisking until mixed well.
Makes approximately 2 quarts.
Send questions, comments, suggestions to suresave@suresave.com
|
