By Request

By Catherine Kekoa Enomoto

Wednesday, October 8, 1997

By Dennis Oda, Star-Bulletin
Hy's Steak House executive chef Almar Arcano
adds wine to his sauteed opakapaka.

Caper sauce crowning
touch for fish dish

CAROL Franklin of Waikiki is angling for a recipe for a sauce to enhance fish such as mahimahi or orange roughy - a white-fleshed, mild-flavored, low-fat fish from New Zealand. The latter is available in specialty fish markets and some supermarkets.

"There's a wonderful one at Hy's," Franklin said of sauces. "Theirs is wonderful. You can add cream and capers to it."

Almar Arcano, executive chef at Hy's Steak House, shared his recipe for opakapaka bathed in a buttery, wine-laced sauce. The sauce incorporates garlic, shallots and capers.

Another recipe follows from "Betty Crocker's Easy Low-Fat Cooking" (Macmillan, 1994, $15). The sauce features chicken broth, Dijon mustard and yogurt to make "a great low-fat substitute for tartar sauce."

By Dennis Oda, Star-Bulletin
Butter enriches the caper sauce that blankets
the finished opakapaka dish.

Sauteed Opakapaka
with Capers

(By Almar Arcano, executive chef,
Hy's Steak House)

7-ounce opakapaka fillet
1/4 cup flour
1-1/4 ounces clarified butter
1/4 cup Chardonnay wine or white wine
1/4 cup fish stock or clam juice

Sauce:
2 ounces clarified butter
1 teaspoon minced garlic
1 teaspoon shallots
1 Tablespoon capers
1/4 cup Chardonnay wine or white wine
1/4 cup fish stock or clam juice
Salt and pepper to taste
2.5 ounces semi-soft butter

Dust opakapaka with flour. Heat butter in a saute pan. Place fish in the pan. Add wine, reduce and shake the pan. Add fish stock. Oven bake fish at 375 degrees for 5 to 7 minutes.

For sauce, heat butter in separate pan, add garlic, shallots and capers. Add wine and reduce. Add fish stock. Season with salt and pepper. Add butter to give body and good consistency.

Makes 1 serving fish.

Approximate nutritional analysis per serving fish: 610 calories, 32 grams total fat, 19 grams saturated fat, 155 milligrams cholesterol, 550 milligrams sodium.*
Approximate nutritional analysis, fish with 2 tablespoons sauce: 1,090 calories, 85 grams total fat, 51 grams saturated fat, 295 milligrams cholesterol, 1440 milligrams sodium.*

Crispy Baked Catfish

(From "Betty Crocker's Easy Low-Fat Cooking,"
Macmillan, 1994, $15)

1/4 cup yellow cornmeal
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup reduced-calorie French dressing
1 pound catfish fillets, cut into 4 pieces

Heat oven to 450 degrees. Spray broiler pan rack with nonstick cooking spray

Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on fish fillets, coating all sides of fish. Coat fish with cornmeal mixture.

Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Serves four.

May serve with Lemon-Caper Sauce (recipe follows), a great low-fat substitute for tartar sauce.

Approximate nutritional analysis per serving: 205 calories, 5 grams total fat, 1 gram saturated fat, 70 milligrams cholesterol, 430 milligrams sodium. *

Lemon Caper Sauce

(From "Betty Crocker's Easy Low-Fat Cooking")

3/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons dry white wine or chicken broth
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon capers
1 tablespoon plain nonfat yogurt

Mix all ingredients except capers and yogurt in 1-quart saucepan. Cook over medium heat, stirring occasionally, until thickened and bubbly. Stir in capers and yogurt.

Approximate nutritional analysis per serving: 200 calories, 5 grams total fat, 2 grams saturated fat, 75 milligrams cholesterol, 350 milligrams sodium. *