Opah baked in a pistachio crust with ginger essence
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Oil; for frying |
| 8 | Pieces Lotus root; very thinly sliced | |
| Flour; for dredging | ||
| 6 | Vine ripened tomatoes; seeded, diced | |
| 1 | cup | Fernshoots; fresh from Waipio, (optional) |
| 4 | Green onions; sliced | |
| 1 | tablespoon | Minced ginger |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | cup | Finely-chopped pistachios |
| 1 | cup | Fresh bread crumbs |
| 4 | Opah; (moonfish) fillets - (6 oz ea) | |
| (or substitute salmon) | ||
| ½ | cup | Flour |
| 2 | Eggs; lightly beaten | |
| 2 | tablespoons | Extra-virgin olive oil |
Directions
Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep-fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.
In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Corey A.
Waite, Executive Chef at Hapuna Beach Prince Hotel, HI From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-18-1998
Recipe by: Corey A. Waite
Converted by MM_Buster v2.0l.