Pan Seared Alii Moi Braised Arugula Warm Lomilomi Sauce With Fiddlehead Fern And Freshwater Shrimp Recipes

PAHOLE (FERN) SALAD WITH TARO

Steps:

• Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Dice tomatoes, cut pahole fern into 3/4-inch long pieces, and slice onions.
• In a bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat.

PAN SEARED ALI'I MOI, BRAISED ARUGULA, WARM LOMILOMI SAUCE WITH FIDDLEHEAD FERN AND FRESHWATER SHRIMP

Steps:

• For the fish: Gently rub the green onions over the Moi, then season with salt and pepper. In a large, hot saute pan, add the olive oil and gently place the fish in the pan. Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
• For the Lomilomi: In a hot saucepan, add the olive oil and heat. When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent. Next, add in shrimp, garlic, ferns, and ginger and continue to saute. Deglaze with the stock and reduce by half. Reduce the heat and whisk in the butter until melted. Finish with the lemon juice and green onions. Season, to taste, with salt and pepper.
• Place the arugula in the center of a plate. Place the fish on top of the arugula and top off with the sauce.
• In a large, hot saute pan, add the olive oil and arugula. Toss lightly and add in the garlic and saute for 1 minute. Season, to taste, with salt and pepper.

FIDDLEHEAD FERNS

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

FIDDLEHEAD FERNS

Steps:

• Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
• In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

WILTED ARUGULA

Steps:

• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.