[ HAWAII’S KITCHEN ]

Parchment keeps fish
juicy, flaky

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These dishes were prepared by David Luna of Brew Moon Restaurant and Microbrewery on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com

Pacific Fish En Papillote

1/2 cup shiitake mushrooms
1 stalk baby bok choi
1/4 cup celery, julienned
1/4 cup green peppers, julienned
Salt and pepper to taste
6 ounces mahimahi fillet or other white fish fillet
1 tablespoon ginger, julienned
1/4 cup scallions, julienned
Juice of 1/4 lemon
1/4 cup sake
1 tablespoon butter

Egg wash (1 egg beaten in small amount of water), as needed

Preheat oven to 400 degrees.

Layer vegetables in the center of a 14-by-14-inch sheet of baking parchment.

Season each layer with salt and pepper. Place fish on vegetables and top with ginger and scallions. Pour lemon and sake over all. Place butter on top. Fold parchment over to seal package. Bush edges of paper with egg wash.

Bake 8 to 10 minutes, until paper is puffed. Open very carefully and serve with rice or potatoes.

New Orleans BBQ Shrimp

1 pound fresh shrimp, head on
1/4 cup olive oil
1 tablespoon garlic, minced
1 tablespoon cracked black pepper
4 tablespoons Worcestershire sauce (Lea & Perrins brand preferred)
1/2 tablespoon rosemary, minced
Dash of hot sauce
Kosher salt to taste
1/4 cup butter, melted
Chopped parsley, for garnish

Combine all ingredients, except butter and parsley. Marinate overnight.

Add butter to a preheated skillet, sauté shrimp over medium-high heat. When shrimp is cooked through, toss with fresh chopped parsley and transfer to serving dish.

Serve with roasted potatoes and French bread.

Nutritional information unavailable.

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