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.

Cumin-Seared Nairagi

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

» Ceviche

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.