Plaza Club chef’s specials

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These dishes were prepared by Jim Gillespie of The Plaza Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Warm Spinach Salad

8 cups fresh spinach, rinsed and dried
6 inches fresh heart of palm
2 each vine-ripened tomato
1/4 cup sweet onion, sliced
bread sticks
>> Bacon vinaigrette dressing
2 ounces smoked bacon, sliced
1 teaspoon garlic, chopped
1 tablespoons shallot, chopped
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
salt & pepper, to taste

To prepare dressing: Place bacon in a heavy bottom skillet over medium heat. Add the garlic and shallot; sauté until translucent. Reduce heat to low and add the vinegar and mustard. Mix well. Add olive oil and mix. Reserve on the side.

To prepare salad: Split palm stalk and remove the hard outer skin. Slice the palm heart into half moons. Remove the tomato stem and dice the tomato into 1/2-inch pieces. Place the spinach, tomato, onion and palm in a large bowl. Heat the dressing to just below boiling. Pour over the spinach, toss well and divide on to 6 plates or serve in a large bowl. Garnish with bread sticks.

Note: You can make the dressing a day before, refrigerate and reheat as needed.

Sautéed Fillets of Moi

topped with a Browned Butter Seasoned with Tomato Capers and Chives
1 each moi, scaled and filleted with skin on and pin bones removed
salt and pepper
flour
2 tablespoons vegetable oil
2 tablespoons tomato, diced small
2 teaspoons capers
1 teaspoon chives, chopped
1/2 cup white wine
juice of a quarter lemon
1 teaspoon worcestershire sauce
2 tablespoons cream
2 tablespoons whole butter

Heat vegetable oil in a pan over medium high heat. Season the fish with salt and pepper, dredge in flour and gently place the fish skin side up in the pan, sautéing until the fillet is golden brown. Turn the fish and continue to cook approximately 6 minutes or until the skin is golden brown and crispy. Remove the fish from the pan and place on a plate with mashed potatoes. In a separate pan add the white wine, lemon juice, worcestershire sauce, tomato, capers and chives. Bring the liquid to a boil and simmer until it is reduced by two-thirds Add the cream and reduce by half. Remove the pan from the heat and slowly whisk in the butter by adding small bits at a time and continuously whisking. When you have all of the butter in the sauce season with salt and pepper. Spoon the sauce over the fish and serve.

Creamy Mashed Potatoes

4 potatoes, peeled and quartered
4 tablespoons butter
1/4 cup cream

Place the potatoes in a small saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender. Drain the potatoes and place back in the saucepan. Add the butter and cream and beat well. Season with salt & pepper. Keep warm until serving.

Nutritional information unavailable.

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