served with puttanesca, fennel salad, lemon oil
RECIPES COURTESY OF DAVID VIVIANO
PHOTOGRAPHY BY EDIBLE HAWAIIAN ISLANDS
6 oz filet Opakapaka
1 Tbsp olive oil
4 oz. puttanesca sauce
¼ Cup fennel salad
1 Tbsp lemon oil
5 ea Italian parsley leaves
Salt and pepper
Season fish with salt and pepper. Heat a medium sauté pan on high heat. Add olive oil. Sear the fish presentation side first. Once golden brown (about 2-3 minutes) flip fish. Cook for another 2-3 minutes or until golden brown on both sides.
Ladle puttanesca sauce into bowl. Place fish on top. Put fennel salad on fish. Drizzle lemon oil around fish. Garnish with parsley.
2 Tbsp olive oil
2 garlic cloves, chopped
1 Tbsp anchovies, chopped
¼ tsp crushed red pepper flake
½ Cup oil cured black olives, sliced
2 Tbsp capers
4 Cup Kamuela tomatoes concasse (blanched, peeled,
seeded and chopped)
In a medium pot, heat oil. Add garlic, anchovy and red pepper flake. Sauté until garlic is tender and anchovy has melted into the oil. Add olives, capers and tomatoes. Simmer for about 30 minutes.
1 ea. bulb fennel, shaved and fronds
1 ea. lemon, juiced
2 Tbsp extra virgin olive oil
Salt to taste
In a small bowl, add shaved fennel, fronds, lemon juice and olive oil. Mix together and season to taste.