Mardi Gras spirit
Dishes prepared by David Luna of Brew Moon Restaurant & Microbrewery on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.
Preheat oven to 400 degrees. Place vegetables in the center of a 14-by-14-inch sheet of parchment paper. Season with salt and pepper. Place fish on top of vegetables, then cover with ginger and scallions. Top with lemon juice, sake and butter. Fold the parchment paper over to encase the ingredients. Brush edges of paper with egg wash. Bake 8 to10 minutes, until paper is puffed.
Pacific Fish En Papillote1/2 cup Shiitake mushrooms
1 stalk baby bok choi
1/4 cup julienned celery
1/4 cup julienned green peppers
Salt and pepper to taste
6 ounces mahimahi fillet or other white fish
1 tablespoon julienned ginger
1/4 cup julienned scallions
1 tablespoon butter
Juice of 1/4 lemon
1/4 cup sake
Egg wash, as needed
Combine all ingredients, except butter. Marinate overnight.
New Orleans BBQ Shrimp1 pound fresh shrimp, head on
1/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon cracked black pepper
4 tablespoons Worcestershire sauce
1/2 tablespoon minced rosemary
Dash hot sauce
Kosher salt to taste
1/4 cup butter, melted
Sauté shrimp in butter over medium-high heat. When shrimp is cooked through, toss with fresh chopped parsley
Nutritional information unavailable.
Click for online
calendars and events.
BACK TO TOP