Star-Bulletin Features


Wednesday, February 17, 1999


Hawaii's Kitchen


Fish for compliments

Here are the recipes for dishes prepared by Greg Lee and Nelson Aberilla of Garden & Valley Isle Seafood on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.

Tapa

Baked Monchong
with Speckled Rice &
Steamed Asparagus

2-1/2 pounds monchong fish
4 slices wheat bread
2 tablespoons dried basil leaves (or use 4 tablespoons sliced fresh basil)
Cracked black pepper
1 teaspoon salt
1 bunch fresh asparagus
1 tablespoon butter, melted
Speckled rice (half and half mix of white and brown rice), cooked

Bullet Marinade:
1/2 cup Italian dressing
6 cloves garlic, minced
1/4 cup olive or macadamia nut oil
1/2 slice lemon or lime

Toast the slices of bread until well done.

Break the toast into pieces and add to blender along with chopped basil, 1/2 teaspoon cracked pepper and salt. Blend until coarse.

Combine marinade ingredients. Add fillets to marinade. Refrigerate for for 15 minutes.

Using tongs, gently coat each side of the fillets lightly in the seasoned bread crumbs. Place fillets on nonstick pan. Bake for 15 to 17 minutes at 375 to 400 degrees F. Broil on high heat for 3 to 5 minutes, bringing total cooking time to 20 minutes.

Steam asparagus in water and salt for 5 to 6 minutes on high heat. Remove immediately after steaming. Top with melted butter and cracked pepper.

Serve fish with speckled rice and asparagus.

Serves 4.

Tapa

Cold Smoked Kajiki
or Tombo Wraps

3 spinach or taro tortillas
1/2 block (soft) cream cheese
3 tablespoons Dijon mustard
1/2 bunch fresh spinach or romaine lettuce, stems removed
8 ounce package cold smoked Kajiki or Tombo
1 jar mango chutney

Spread one side of a tortilla with cream cheese and mustard. Add extra cream cheese to the far end of the tortilla.

Using the plastic innerlay separating the smoked slices, lay one third of the cold smoked fish evenly across the tortilla.

Spread one third of the spinach or romaine lettuce evenly over the fish.

Gently roll the tortilla away from you, creating a burrito-like roll. The extra cream cheese on the opposite side should seal the tortilla together.

Wrap in plastic. Repeat procedure with remaining tortillas. Chill rolls for 15 minutes. Cut off and discard ends of each roll, then slice rolls into 1 inch pieces.. Serve with mango chutney as a dipping sauce.

Note: Greg Lee uses Kukui brand chutney.

Bullet Nutritional information unavailable.



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