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
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
FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS
Steps:
- Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
- Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.
EASIEST PESTO MAYONNAISE
OK, I know that nutritionally, mayonnaise isn't good for me, but I love it! Especially flavored mayonnaises (recipe#311767, recipe#311769, recipe#309836). This is great on sandwiches in place of regular mayonnaise. Or use it as a topping for chicken sandwiches, burgers, or recipe#308538
Provided by mailbelle
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine mayonnaise and pesto.
- Enjoy on your favorite sandwich or burger!
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