HECO A crust of Parmesan cheese and macadamia nuts adds crunch to an opah fillet.

Tasty crust
surrounds moonfish

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"The Electric Kitchen" airing in the first half of March features "Brunch on the Beach" recipes by Mike Wong of Duke's Canoe Club Waikiki.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Duke's Macadamia Nut Herb-Crusted Fish

4 (6-ounce) opah fillets (moonfish)
Pinch of kosher salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
>> Crust:
1 cup panko
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
3 tablespoons finely chopped basil leaves
2 tablespoons finely minced garlic
1/2 teaspoon finely chopped thyme leaves
>> Lemon-Butter Wine Sauce:
1/4 cup dry wine
1/4 cup chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup lemon juice
1/4 cup heavy cream
1-1/2 cups softened unsalted butter
1/2 teaspoon salt
1/4 cup capers
1/4 teaspoon lemon juice

Season fillets with salt and pepper. Combine crust ingredients; coat fillets with mixture.

Heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serves 4.

To make sauce: Heat wine, onion, parsley, chives and 1/4 cup lemon juice. Cook until reduces to half. Add heavy cream; simmer 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers and remaining lemon juice. Makes about 1 cup. Serve alongside fish.

Nutritional information unavailable.

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