I've got vacation on my mind. This is probably a bad thing given that I do not have a vacation lined up that I can look forward to. However, one can dream and I'm being brought back to my last visit to the land of beaches and sunshine - where my only worry in the world was having to refill my Mai Tai. Perhaps I could be transported to the tropics though a fantastic meal - starring a fish of the islands - Opah.
Combining Opah, macadamia nuts, pineapple, and coconut milk - we set out to transform our Sunday night in San Francisco to a warm, tropical evening in Hawaii.
Okay...so maybe the expectations from the meal weren't quite so - there were no ukulele tunes being played, no leis adorning our necks, and certainly, most certainly, no Hawaiian shirts being worn. Still, little memories of a fabulous trip were revisited with the use of a few key ingredients.
Macadamia Nut Crusted Opah
2 6- to 7-oz. Opah Filets
1/4 cup Macadamia Nuts—crushed
1/4 cup Panko (Japanese bread crumbs)
1 Egg
1.5 tsp. Water (mixed with eggs)
Flour for dredging
Macadamia Nut Oil for sautéing
salt
black pepper
Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season Opah, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press nuts on and lightly shake off excess. Add oil to pan and place Opah in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides—approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes.
Look familiar? We did this same recipe with halibut the day we got back from Hawaii!
I was in charge of the swiss chard and though it never looks beautiful in photos due to the cooked texture and color - the flavors were bright and combined sweet and spicy, making for a fantastic compliment to the light but bold crusted fish.
Pineapple Swiss Chard
EVOO
2 garlic cloves, minced
1 shallot, thinly sliced into rounds
1 teaspoon chili-garlic sauce
pinch sugar
1 bunch swiss chard, cut into stips
1 small can crushed pineapple
1/8-1/4 cup chicken broth
1 teaspoon white wine vinegar
2 Tablespoons coconut milk
salt
pepper
In a large pan, heat EVOO over medium heat and add garlic and shallot rings. Cook until shallot is translucent, stirring frequently to avoid burning. Add the chili-garlic sauce and pinch of sugar. Stir to coat. Add swiss chard and keep stirring until slightly wilted and it fits easily in the pan. Mix in most of the pineapple can (juices included) and chicken broth and turn the heat down to low. Cover and braise for about 10 minutes. Remove from heat and add the vinegar and coconut milk. Season to taste with salt and pepper.
Note: it's okay if there is still some liquid in the bottom of the pan. We used a slotted spoon to remove the swiss chard and then placed the pan back on the heat and reduced the liquid to make a sauce for the fish.
For once - my fish was perfectly cooked whereas Derek's was just ever-so-slightly more well done. I won't say overcooked - because his was probably perfectly in accordance with the recipe. However, given that this was a fresh piece of fish (yes, a Farmer's Market purchase) - I like it best more on the medium rare side. It was sweet and delicate and with the crunch of the crust - it brought me to my happy place - a vacation in a meal!
Before Sauce:
With Sauce:
Combining Opah, macadamia nuts, pineapple, and coconut milk - we set out to transform our Sunday night in San Francisco to a warm, tropical evening in Hawaii.
Okay...so maybe the expectations from the meal weren't quite so - there were no ukulele tunes being played, no leis adorning our necks, and certainly, most certainly, no Hawaiian shirts being worn. Still, little memories of a fabulous trip were revisited with the use of a few key ingredients.
Macadamia Nut Crusted Opah
2 6- to 7-oz. Opah Filets
1/4 cup Macadamia Nuts—crushed
1/4 cup Panko (Japanese bread crumbs)
1 Egg
1.5 tsp. Water (mixed with eggs)
Flour for dredging
Macadamia Nut Oil for sautéing
salt
black pepper
Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil. Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season Opah, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press nuts on and lightly shake off excess. Add oil to pan and place Opah in pan. Let brown 3 to 4 minutes then turn over. Continue cooking halibut until golden brown on both sides—approximately 6 to 8 minutes total time. If using thick filets (one inch or more), finish cooking in a 350 degree F oven for 7 to 10 minutes.
Look familiar? We did this same recipe with halibut the day we got back from Hawaii!
I was in charge of the swiss chard and though it never looks beautiful in photos due to the cooked texture and color - the flavors were bright and combined sweet and spicy, making for a fantastic compliment to the light but bold crusted fish.
Pineapple Swiss Chard
EVOO
2 garlic cloves, minced
1 shallot, thinly sliced into rounds
1 teaspoon chili-garlic sauce
pinch sugar
1 bunch swiss chard, cut into stips
1 small can crushed pineapple
1/8-1/4 cup chicken broth
1 teaspoon white wine vinegar
2 Tablespoons coconut milk
salt
pepper
In a large pan, heat EVOO over medium heat and add garlic and shallot rings. Cook until shallot is translucent, stirring frequently to avoid burning. Add the chili-garlic sauce and pinch of sugar. Stir to coat. Add swiss chard and keep stirring until slightly wilted and it fits easily in the pan. Mix in most of the pineapple can (juices included) and chicken broth and turn the heat down to low. Cover and braise for about 10 minutes. Remove from heat and add the vinegar and coconut milk. Season to taste with salt and pepper.
Note: it's okay if there is still some liquid in the bottom of the pan. We used a slotted spoon to remove the swiss chard and then placed the pan back on the heat and reduced the liquid to make a sauce for the fish.
For once - my fish was perfectly cooked whereas Derek's was just ever-so-slightly more well done. I won't say overcooked - because his was probably perfectly in accordance with the recipe. However, given that this was a fresh piece of fish (yes, a Farmer's Market purchase) - I like it best more on the medium rare side. It was sweet and delicate and with the crunch of the crust - it brought me to my happy place - a vacation in a meal!
Before Sauce:
With Sauce:
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