Opakapaka Canoe House Recipes

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.

Steps:

• To make the noodle cake: Preheat the oven to 350 F. Bring a large pot of water to a boil over high heat and add the noodles. Return to a boil and cook for 2 to 3 minutes, until tender. Drain. Heat a 5- or 6-inch nonstick skillet or sauté pan over high heat. While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon. Sear for 30 seconds, or until browned; loosen and flip the noodle cake. Sear on the second side. Remove with a slotted spoon or spatula and place in an ovenproof pan. Repeat with the remaining noodles, making a total of 4 cakes. Place the noodle cakes in the oven and bake for 15 minutes. Set aside; keep warm.
• To prepare the fillets: Preheat the oven to 350 F. Season the fillets with salt and pepper. Heat a large ovenproof sauté pan or skillet over medium-high heat. Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds. Remove the fillet with a spatula and place on an ovenproof dish. Repeat with the remaining fillets, adding oil as needed. The fish will be seared on the outside, and very rare inside. Bake for 15 minutes; set aside and keep warm.
• Meanwhile, make the sauce: Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans. Sauté for 1 minute, or until the vegetables are slightly translucent and beginning to brown. Pour the wine into the pan and stir to loosen the brown bits from the bottom. Add the chili paste, stock, peas, corn, tomato and butter. Stir, cover and cook until the clams open, 2 to 3 minutes. Remove any clams that have not opened and discard.
• To serve: Place a noodle cake in the center of each of 4 large shallow serving bowls. Lean a fish fillet against each cake. Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls. Garnish each with a cilantro sprig and a green onion curl.

Steps:

• TO MAKE THE NOODLE CAKE:
• Preheat the oven to 350°F
• Bring a large pot of water to a boil over high heat and add the noodles.
• Return to a boil and cook for 2 to 3 minutes, until tender.
• Drain.
• Heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
• While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
• Sear for 30 seconds, or until browned; loosen and flip the noodle cake.
• Sear on the second side.
• Remove with a slotted spoon or spatula and place in an ovenproof pan.
• Repeat with the remaining noodles, making a total of 4 cakes.
• Place the noodle cakes in the oven and bake for 15 minutes.
• Set aside; keep warm.
• TO PREPARE THE FILLETS:.
• Preheat the oven to 350°F
• Season the fillets with salt and pepper.
• Heat a large ovenproof sauté pan or skillet over medium-high heat.
• Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
• Remove the fillet with a spatula and place on an ovenproof dish.
• Repeat with the remaining fillets, adding oil as needed.
• The fish will be seared on the outside, and very rare inside.
• Bake for 15 minutes; set aside and keep warm.
• MAKE THE SAUCE:.
• Heat a large skillet over medium-high heat and add the oil.
• When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
• Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
• Pour the wine into the pan and stir to loosen the brown bits from the bottom.
• Add the chili paste, stock, peas, corn, tomato and butter.
• Stir, cover and cook until the clams open, 2 to 3 minutes.
• Remove any clams that have not opened and discard.
• TO SERVE:.
• Place a noodle cake in the center of each of 4 large shallow serving bowls.
• Lean a fish fillet against each cake.
• Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
• Garnish each with a cilantro sprig and a green onion curl.

Steps:

• Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
• Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
• Serve on top of rice or favorite salad greens.

Steps:

• Mix flour, salt and pepper.
• Mix milk and egg.
• Mince scallions and pecans and mix with crumbs.
• All three of these mixtures should be on separate flat dishes.
• Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture.
• Heat oil.
• Cook fillets 3 minutes, or until golden.
• Turn carefully and cook 3 minutes on the other side.

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.

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.