INGREDIENTS:as needed, fish marinade (recipe follows)
4-6 opah* fillets, 7 oz. each, cleaned
as needed, Molokai sweet potato puree (recipe follows)
as needed, balsamic glaze (recipe follows)
2 large portobello mushrooms, sliced 1-2 inches thick
½ cup clarified butter or olive oil
1 Tbsp. minced Maui onion
¼ cup salted butter
1 Tbsp. minced garlic
½ cup white wine
a splash of soy sauce
as needed, olive oil
3 cups carrots, peeled and julienne
as needed, asparagus spears
as needed, red bell pepper, julienne
as needed, chopped garlic
as needed, fresh thyme, stems removed DIRECTIONS:For fish marinade: Combine ½ cup olive oil, ½ cup red wine, 3 Tbsp. red wine vinegar, ½ Tbsp. chopped fresh tarragon; add kosher salt and cracked black pepper to taste. Let sit for 15 minutes. Place opah in pan; pour marinade over fillets and marinate 10 minutes.
(*Ono, striped marlin or ahi can be substituted for opah. If using ahi, do not cook past medium.)
For Molokai sweet potato puree: Process 4-5 cooked, peeled sweet potatoes in a mixer with whip and mix until smooth. Add ¼ cup warm coconut milk, soft butter to taste, and kosher salt and white pepper to taste. Keep warm.
For balsamic glaze: Add ¼ cup water and ¼ cup sugar to saucepan. Reduce by half, then add ½ cup balsamic vinegar and reduce by half or until mixture coats back of spoon. Set aside.
To prepare portobello mushrooms: Heat butter or olive oil in skillet. Add mushroom slices and sear on one side until brown; turn over and sear remaining side. Add additional butter or oil if needed and cook until mushroom is slightly soft. Then add onion, salted butter and garlic. Cook for 1 minute; do not burn garlic. Deglaze with white wine and add splash of soy sauce. Saute, rotating pan to emulsify butter and wine into a sauce. Set aside.
For vegetables: Drizzle olive oil over vegetables. Add garlic, fresh thyme and salt and pepper to taste. Roast in preheated 450°F oven until vegetables are tender.
To serve: Grill opah fillets to desired doneness. Spoon or pipe warm Molokai sweet potato puree on plate. Add vegetables. Place fish on vegetables and top with 2 slices of sauteed portabella mushroom. Drizzle with balsamic glaze. SERVINGS:4-6 servings From:Executive chef Perry Bateman, Mama’s Fish House, Maui PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL