Opakapakasnapperwithgreengrapes Recipes

GREEN GRAPE GAZPACHO

Steps:

• Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
• Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
• Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.

GREEN GAZPACHO SOUP SHOOTERS

Steps:

• Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
• Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
• Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
• Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

WEARING O' GREEN CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside., With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. , In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

GREEN GAZPACHO

Steps:

• Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES

Steps:

• Lightly flour fish on both sides.
• In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• When butter foams, add fish to pan.
• Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• Remove fish from pan; pour out excess butter.
• Deglaze pan with white wine and lemon juice; reduce liquid by half.
• Add 3 tablespoons chunked butter; swirl into sauce.
• Add more cold butter as needed until saucy.
• Add grapes, then parsley, and pour the sauce over the fish.
• Variations:.
• You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

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.

SOLE PICCATA WITH GRAPES AND CAPERS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.