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By Request

By Betty Shimabukuro

Wednesday, May 3, 2000

By Kathryn Bender, Star-Bulletin
Fresh sage leaves are placed on mahimahi fillets,
which are then covered with thinly sliced
smoked salmon.

Kincaid’s specials
show crust

Kincaid's Fish, Chop and Steak House in Ward Warehouse is the target of today's double-barreled requests.

Kathy Umemoto wants to recreate Kincaid's Mahimahi Crusted with Smoked Salmon, while Pearl Nakagawa yearns for the Herb-crusted Lamb that dates back to the restaurant's former incarnation as Horatio's.

Sous Chef Chet Atkins came up with both.

The first is Atkins' original creation, inspired by Saltimbocca, an Italian dish in which thin slices of prosciutto are pressed into filets of veal. In this case, sage leaves and slices of salmon are pressed into a mahi fillet. "The salmon literally fuses itself to the other fish," Atkins says. "It's pretty amazing, actually."

The fish is served atop a rich risotto and beneath a salad with a caper dressing that gives a unique, fresh taste to the dish.

The lamb is a company recipe that appears on the menu as an occasional special. It will be available for a week beginning today.

By the way, Atkins says he does get a lot of comments on his name, although not as many here as in his hometown of Orlando, Fla. He does sing, he says, but mostly in the shower.

By Kathryn Bender, Star-Bulletin
The cooked fish is served on a bed of risotto and
topped with a green salad and a caper dressing.

Mahimahi with Fresh Sage
and Smoked Salmon Crust

8 3.5-ounce pieces mahimahi fillet
1/2 teaspoon Kosher salt
1/2 teaspoon ground pepper
16 fresh sage leaves
4 ounces smoked salmon, in 16 thin slices
1 tablespoon olive oil
4 ounces mixed greens

Bullet Caper dressing:
1/4 cup olive oil
3 tablespoons lemon juice
1/2 ounce capers, roughly chopped
3/4 teaspoon finely minced red onion
1/8 teaspoon Kosher salt
1/8 teaspoon ground pepper

Bullet Risotto:
1 tablespoon clarified butter
1-1/2 ounces mushrooms in 1/4-inch slices
1 teaspoon minced shallots
1/4 teaspoon minced garlic
1/4 pound arborio rice
1/3 cup white wine, preferably Chardonnay
1-1/2 cups chicken stock, heated
1 teaspoon butter
1 ounce grated Parmesan cheese

To make risotto: Heat clarified butter over medium-high heat and add mushrooms and shallots. Saute until lightly browned, stirring constantly. Add garlic and rice, stirring to coat rice; saute until rice is shiny, 1-2 minutes.

Add wine and half of stock; bring to a simmer and let reduce, stirring constantly. When liquid is nearly gone, add remaining stock and cook until rice is al dente. Add more stock if needed. Stir in whole butter and cheese.

To make dressing: Whisk ingredients together. Refrigerate.

To prepare fish: Season fish with salt and pepper. Place 2 sage leaves side by side on top of each fillet. Cover with 2 slices of salmon per fillet. Press salmon into fish firmly, but without flattening the fillet.

Heat olive oil. Place fillets salmon-side down in oil and cook 1 minute. Turn and cook another 2 minutes, or until fish is cooked medium.

To assemble: Toss greens with 4 tablespoons of dressing. Divide risotto among 4 plates. Place 2 fillets atop each serving of risotto. Top with greens. Pour remaining dressing over the plates. Serves 4.

Approximate nutritional information, per serving: 550 calories, 26 g fat, 7 g saturated fat, 170 mg cholesterol, 1725 mg sodium*

Lamb Sirloin with
Fresh Herb Crust

4 lamb sirloin steaks (about 8 ounces each)
1/4 teaspoon Kosher salt
1/4 teaspoon cracked black pepper
1 teaspoon Dijon mustard

Bullet Dijon Garlic Marinade:
1-1/2 tablespoons minced garlic
3 tablespoons Dijon mustard
1/3 cup olive oil

Bullet Herb Topping:
1 cup fresh, coarse, bread crumbs (preferably from a baguette)
1/8 cup chopped parsley
1 teaspoon minced garlic
1/2 tablespoon minced rosemary
1/8 cup melted butter

To prepare marinade: Whisk together mustard and garlic and slowly drizzle in oil. Set aside.

To prepare topping: Combine bread crumbs and herbs. Drizzle butter over mixture and mix well.

To prepare lamb: Season steaks with salt and pepper, then marinate 1 hour on each side, in the refrigerator.

Sear steaks on the grill and baste with more marinade. Bake at 350 degrees to desired doneness (5 to 7 minutes for medium).

Brush steaks with mustard and coat with herbed bread crumbs. Broil for a few seconds to brown topping. Let rest 4 minutes before serving. Serves 4.

Approximate nutritional information, per serving: 825 calories, 65 g fat, 20 g saturated fat, 150 mg cholesterol, 830 mg sodium.*

Food Stuffs: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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