This dish was prepared by chef Abdul Chadli of the Ohana Keauhou Beach Resort 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.

Sautéed Pacific Snapper

1 tablespoon olive oil
2 6-ounce snapper fillets
Salt and pepper to taste
>> Curry Kamuela Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic
1 tablespoon fresh ginger
1 stalk lemongrass, chopped
1 tablespoon fennel seed
1 tablespoon red curry paste
1/4 cup dry white wine
3 large tomatoes, diced
1/2 cup heavy cream
Salt and pepper to taste

To prepare sauce: Heat olive oil in pan. Add garlic, ginger, lemongrass, fennel seed and curry paste. Stir for about 2 minutes. Add wine and heat through. Add tomatoes. Cook 10 minutes over medium heat. Add cream and bring to a boil. Remove from heat. Purée in a food processor and strain in. Season with salt pepper.

To prepare fish: Preheat oven to 350 degrees. Heat olive oil in skillet on stovetop. Season fish with salt and pepper. Sauté 2 minutes on each side then place in oven until cooked, about 5 minutes. Serve with sauce.

Nutritional information unavailable.

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