Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: March 14, 1998
Mahimahi with Warm Corn Sauce
and Fried Green Tomatoes
Warm Corn Sauce:
2 cups Fresh Corn Kernels
1 cup chicken stock
1 each bay leaf
1 clove fresh garlic
1/4 cup dry white wine
1/2 cup whole milk
1 tsp kosher salt
1/2 tsp coarse-ground black pepper
1 tbs fresh garlic, peeled and minced
2 tbs sliced green onions
mahimahi:
4 each 6 oz mahimahi fillets
2 tbs kosher salt
1/2 tsp coarse ground black pepper
2 tbs light olive oil
2 tbs butter
green fried tomatoes:
2 each large green tomatoes
2 tbs kosher salt
1/2 tsp coarse ground black pepper
Breading:
1 cup yellow corn meal
1 cup all-purpose flour
1 cup whipped eggs
Directions
Warm Corn Sauce:
Place corn, chicken stock, bay leaf, garlic
clove and white wine in a medium saucepan.
Bring to a boil, reduce heat, and simmer for
20 minutes. Add milk, salt, and pepper and
continue to simmer for 10 more minutes.
Remove the bay leaf. Adjust seasonings.
Keep warm until ready serve.
Mahimahi:
Season the mahimahi with salt and pepper.
Heat the olive oil and butter in a sauted pan
and cook for 3 to 4 minutes on one side,
browning it well. Turn the fish and
continue to cook for another 2 minutes.
Drain on paper towels.
Fried Green Tomatoes:
Cut each tomato into four 3/4 inch thick
slices. Season with salt and pepper.
Bread with corn meal, flour, and egg.
Heat peanut oil in a heavy bottomed skilled.
The oil should be about 1/2 inch deep. When
the oil is hot, pan-fry the tomato slices,
browning them well on both sides--about
1 minute all together. Drain the finished
slices on paper towels.
Serves 4.
Spaghettie with White Clam Sauce
1 package uncooked spaghetti
1/2 cup olive oil
1/4 cup sweet butter
2 cloves minced fresh garlic
2 tbs snipped fresh cilantro
2 6 1/2 oz cans undrained, minced clams
1/2 cup carrots and zucchini, long julienne
1 doz fresh clams
1/4 cup white wine
1/2 cup chicken stock
1/2 cup cream for whole milk
1/2 cup fresh parmesan cheese, grated
as desired fresh cilantro and basil, minced
Cook spaghetti as directed on package, drain.
Melt butter in wok. Add garlic and stir-fry
until light brown. Add two tablespoons
cilantro, and clams.
Heat to boiling. Reduce heat and simmer,
uncovered, 3 to 5 minutes to blend flavors.
Add ther remaining ingredients and cook an
additional minute.
Pour over hot spaghetti and toss gently.
Sprinke with parmesan cheese, minced
cilantro,and minced basil.
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