Opakapaka Wtri Citrus Butter Sauce Recipes

OPAKAPAKA W/TRI-CITRUS BUTTER SAUCE

Steps:

• Season the opakapaka with salt and pepper, then cover evenly with flour.
• Heat the clarified butter on medium heat in a saute pan.
• Place the opakapaka in the pan with the skin side up and cook for 3 - 3 1/2 minutes. Turn fish over and cook for an additional 3 - 3 1/2 minutes.
• Place the cooked opakapaka on a large plate and drizzle the tri-citrus butter sauce around the fish.
• Garnish with fried basil and fruit sections.

ROASTED OPAKAPAKA WITH ORANGE-GINGER BUTTER

Steps:

• To prepare the fish: Preheat the oven to 450 F. Place the whole fish on a work surface. With a sharp knife, score the fish in a criss-cross pattern on each side. Sprinkle the fish cavity with salt and pepper. Fill the cavity with the savory and chili, and top the fish with orange slices. In a large ovenproof saute pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 minutes, until the meat flakes but is still moist. Remove from heat. To make the puree: In a medium saucepan of salted, boiling water, cook the potato and carrots until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Puree. Set aside and keep warm. To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter, then the ginger, chili, and orange juice. Cook until reduced by one fourth in volume. To serve: Arrange the fish on a platter. Place the puree in a large pastry bag fitted with a large star tip and pipe curving swirls of puree on each side of the fish. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.

SALT CRUSTED HAWAIIAN OPAKAPAKA

Steps:

• Season fish with salt and pepper. On a flat surface lay out the banana leaf. Place fish on leaf laying the potatoes, tomato, cabbage, pepper, carrot, lemon, and herbs on top of fish. Pour wine over and place butter cubes on top. Carefully fold edges of banana leaf to encase the fish in a package.
• Preheat oven to 375 degrees F.
• Mix salt and egg white together. On a greased cookie sheet, spread a base of the salt 1/2-inch thick and large enough to hold the fish package. Place the fish on salt base and continue to pack the salt over the fish until entirely covered. Pack firmly. Bake for 25 to 30 minutes.
• Remove from oven. Gently crack the salt crust with a hammer or back of a knife. Fold open the banana leaf to expose fish. Be careful of escaping steam. Transfer fish with a spatula to a serving platter. Spoon the liquid remaining in the banana leaf over the fish. Serve.

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.

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!