Seared nairagi served artfully
This dish was prepared by George Mavrothalassitis of Chef Mavro on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
2 nairagi fillets (orange flesh is best) cut in 3/4-inch by 2-inch blocks
1 tablespoon cumin
1 teaspoon extra virgin olive oil
» Anchovy purée:
12 garlic cloves
1/2 cup milk
6 anchovy fillets, in olive oil
3 baby carrots, peeled, cut into shavings
1 yellow beet, peeled, cut into shavings
1 red bell pepper, cut into thin sticks
1/2 Maui onion, sliced into shavings
1 jalapeño pepper, finely diced
1 tablespoon extra virgin olive oil
1 teaspoon EACH finely sliced ogo, lime juice, lemon juice and cilantro
Salt and pepper, to taste
Coat nairagi with cumin. Heat oil in a a non-stick pan. Sear fillets.
Cut into strips like sashimi.
To make purée: Blanch garlic in boiling water five times, changing water each time. Strain. Cover garlic with milk and cook 8 minutes. Purée with anchovy in blender.
To make ceviche: Combine all ingredients.
To serve: Align nairagi strips at top of each plate, place anchovy puree just below and ceviche in lower part of plate.
Nutritional information unavailable.