Opakapaka With Lemon Pesto Recipes

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.

OPAKAPAKA W/TRI-CITRUS BUTTER SAUCE

Steps:

• Season the opakapaka with salt and pepper, then cover evenly with flour.
• Heat the clarified butter on medium heat in a saute pan.
• Place the opakapaka in the pan with the skin side up and cook for 3 - 3 1/2 minutes. Turn fish over and cook for an additional 3 - 3 1/2 minutes.
• Place the cooked opakapaka on a large plate and drizzle the tri-citrus butter sauce around the fish.
• Garnish with fried basil and fruit sections.

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

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

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.

PECAN-CRUSTED OPAKAPAKA

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.

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO

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.