PESTO MAYONNAISE COVERED OPAKAPAKA FISH
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.
LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
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.
PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO
Published in the West Hawaii Today.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Heat a saute pan with a tablespoon of olive oil.
- 2. Season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
- 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
- 4. Season with salt and pepper to taste.
- 5. Remove fillets from oven and coat with pesto.
- 6. Place under broiler for 1 to 3 minutes.
- 7. Serve on rice with vegetables of choice.
BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST
In Hawaii, pink snapper is called opakapaka. This is a good dish from "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO
Make and share this Pan-Seared Opakapaka With Macadamia Nut Pesto recipe from Food.com.
Provided by lazyme
Categories Hawaiian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a saute pan with a tablespoon of olive oil.
- Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
- In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
- Season with salt and pepper to taste.
- Remove fillets from oven and coat with pesto.
- Place under broiler for 1 to 3 minutes.
- Serve on rice with vegetables of choice.
Nutrition Facts : Calories 381.7, Fat 40.3, SaturatedFat 6.6, Cholesterol 5.5, Sodium 97.9, Carbohydrate 3.9, Fiber 1.5, Sugar 0.8, Protein 4.2
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