Onion, melon
team up for salad

Dishes prepared by Chef Linda Yamada of the Beach House on Kauai on "Hawaii's Kitchen." The show airs at 5:30 p.m. Sundays on KHON/Fox.

Seared Opah with Tomato Garlic Butter

Olive oil
1 pound opah, in 3-ounce fillets
Salt and pepper to taste
2 tablespoons finely minced garlic
1 pound vine-ripened tomatoes, pureed
1 tablespoon lemon juice
3 tablespoons white wine
1 pound unsalted butter, cubed, room temperature
2-3 tablespoons parsley, chopped
Shredded Parmesan cheese, for garnish

Heat sauté pan on medium until hot. Add oil, season both sides of fillet with salt and pepper. Sear on both sides until medium. Remove from pan.

Add garlic to the same pan, stirring consistently. Add tomato, lemon juice and white wine, cooking over medium heat until most liquid is gone.

Reduce heat to low; add butter a little at a time, remove from heat. Add parsley and salt and pepper to taste. Serve over opah; sprinkle with Parmesan.

Maui Onion Watermelon Salad

1 pound red seedless watermelon
1 pound yellow seedless watermelon
4 ounces oyama greens or mesclun mix
1/2 pound Maui onion
Freshly ground black pepper
>> Raspberry Vinaigrette:
1/2 cup honey
1 cup frozen raspberry or raspberry puree
1/2 cup champagne or raspberry vinegar
1/4 cup Maui onion
1 1/2 cup light olive oil or vegetable oil

For vinaigrette: Put ingredients except oil into blender. Blend at medium until onion is well-chopped, slowly add oil. If too thick, add a little water. Chill until ready to serve.

Cut watermelon into bite-sized shapes and arrange on plate. Thinly slice Maui onion and sprinkle on top. Garnish with fresh ground pepper. Serve with vinaigrette.

Scallop Crusted with Lemongrass
and Kaffir Lime Leaf

12 10/20-size scallops
>> Crust:
4 ounces lemongrass (white part only, 12 to 16 stalks)
6 kaffir lime leaves
1-2 cups panko
>> Ogo Tartar Sauce:
1 cup mayonnaise
2 tablespoons sesame oil
2 tablespoons toasted sesame
1/4 cup green onion
1/2 cup chopped ogo

To make tartar sauce: Mix all ingredients; chill until ready to serve.

To prepare fish: Place lemongrass on baking sheet in oven at 275 to 300 degrees until totally dried. Process dried lemongrass and lime leaf in a coffee or spice grinder until medium-chopped. Combine with panko. Set aside.

Heat a nonstick sauté pan over medium-high heat. Bread each scallop with crust mixture and sauté with enough oil to keep from sticking. Sauté both sides until golden brown. Remove from pan.

Nutritional information unavailable.

Click for online
calendars and events.