Maui Style Snapper Recipes

PAN ROASTED ONAGA (RED SNAPPER) WITH CHARRED SUGARLOAF PINEAPPLE, HAWAIIAN HEARTS OF PALM AND KAFIR LIME JUS

Steps:

• Preheat oven to 375 degrees F.
• Cut the red snapper into 4 equal portions, approximately 6 ounces each. Score skin to prevent curling. Season with salt and pepper.
• Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil. Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color. Turn fish and cook for 1 minute. Place pan in oven and roast for 7 minutes.
• To make lime jus, remove fish from pan, add fish bones, carrots, celery, onion, 1/2 of ginger, and lime leaves. Return to heat and saute for 1 minute. Add water and fish sauce and gently simmer for 20 minutes. Strain through cheesecloth, return to heat, and add the soy sauce.
• Preheat another stainless steel pan on high heat. Coat pineapple slices and heart of palm with peanut oil. Char in hot pan until hearts of palm are light brown and pineapple is dark brown.
• To serve return fish to oven to briefly warm. Place fish, skin side up, in a large bowls, lay alternating slices of pineapple and hearts of palm on fish, ladle lime jus around fish, float green onion, ginger, and cilantro in jus, and top pineapple with basil leaves.

MAHI MAHI ROCKEFELLER

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season mahi mahi with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each mahi mahi fillet. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.

MAUI-STYLE SNAPPER

Steps:

• Prepare a charcoal or gas grill. In a large bowl, toss the pineapple with the hot sauce. Grill the fruit slices over very low heat until browned and caramelized, 10 minutes per side (don't let the slices blacken or burn). Cut the pineapple rings into small wedges and set aside.
• Meanwhile, in a large bowl, combine the oil, lime juice, and salt and marinate the snapper strips in the mixture for 5 minutes (the oil will help prevent the fish from sticking to the grill). Once the pineapple is done, grill the fish over medium-high heat until cooked through, turning once, about 6 minutes total. Remove from the grill and serve immediately.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the lettuce, fish, pineapple, and avocado equally between the tortillas and top with salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some lettuce, filling, avocado, and salsa, and eat.

MACADAMIA NUT CRUSTED ONAGA (RUBY SNAPPER) WITH MAUI ONION RELISH

Steps:

• First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
• Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
• Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
• Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.;

BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST

Steps:

• Preheat oven to 450 degrees.
• Oil a baking pan with 1 tablespoon of the butter.
• Place the fish in the pan, and sprinkle with pepper and lemon juice.
• In a small skillet heat the rest of the butter. .
• Add the ground nuts.
• Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
• Spread the mixture over the fish.
• Bake for 10-15 minutes or until done.
• Sprinkle with parsley and serve.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS

Steps:

• Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
• Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
• Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
• To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.