Opakapaka Snapper With Green Grapes Food

BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST

Steps:

• Preheat oven to 450 degrees.
• Oil a baking pan with 1 tablespoon of the butter.
• Place the fish in the pan, and sprinkle with pepper and lemon juice.
• In a small skillet heat the rest of the butter. .
• Add the ground nuts.
• Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
• Spread the mixture over the fish.
• Bake for 10-15 minutes or until done.
• Sprinkle with parsley and serve.

FROZEN GREEN GRAPES

Steps:

• Sprinkle washed and dried grapes with confectioner's sugar. Please please please make sure the grapes are dry!
• Freeze in a single layer.
• Grapes may later be transferred to a freezer bowl with a lid.
• Serve with a fun, fruity wine.

PETER MERRIMAN'S KAMA 'AINA WHOLE FISH DINNER

Steps:

• Preheat the grill.
• Score the whole fish with criss-crossed marks, about 8 or 10, from head to mid-tail. Season with salt and pepper.
• In a small bowl, mix together the mayonnaise, ginger, garlic, and chile flakes. Place 2 large pieces of aluminum foil, shiny side down, on a work surface. Place the ti leaves over the aluminum foil, to cover. Rub the mayonnaise mixture all over the fish and place on the ti leaves. Fold the ti leaves over the fish and follow with the aluminum foil to create a tight seal.
• Place the wrapped fish on the hot grill and grill for 10 to 12 minutes on each side. Remove the fish from the grill, carefully unwrap, and sprinkle with green onions, sesame seeds, and cilantro.

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES

Steps:

• Lightly flour fish on both sides.
• In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• When butter foams, add fish to pan.
• Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• Remove fish from pan; pour out excess butter.
• Deglaze pan with white wine and lemon juice; reduce liquid by half.
• Add 3 tablespoons chunked butter; swirl into sauce.
• Add more cold butter as needed until saucy.
• Add grapes, then parsley, and pour the sauce over the fish.
• Variations:.
• You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

OPAKAPAKA WITH GREEN GRAPES

Steps:

• 1. Lightly flour fish on both sides.
• 2. In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• 3. When butter foams, add fish to pan.
• 4. Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• 5. Remove fish from pan; pour out excess butter.
• 6. Deglaze pan with white wine and lemon juice; reduce liquid by half.
• 7. Add 3 tablespoons chunked butter; swirl into sauce.
• 8. Add more cold butter as needed until saucy.
• 9. Add grapes, then parsley, and pour the sauce over the fish.
• 10. Variations: You can vary the sauce by substituting almonds or macadamia nuts for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350F oven for about 10 minutes. Add the nuts to the sauce before serving.

BAKED OPAKAPAKA (SNAPPER) WITH MACADAMIA CRUST

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Oil a baking pan with 1 tablespoon of the butter.
• 3. Place the fish in the pan, and sprinkle with pepper and lemon juice.
• 4. In a small skillet heat the rest of the butter. .
• 5. Add the ground nuts.
• 6. Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
• 7. Spread the mixture over the fish.
• 8. Bake for 10-15 minutes or until done.
• 9. Sprinkle with parsley and serve.
• 10. Note: I like to add a clove of minced garlic and about 1/4 cup white wine. I only bake this fish for 8-10 minutes.

PECAN-CRUSTED OPAKAPAKA

Steps:

• Mix flour, salt and pepper.
• Mix milk and egg.
• Mince scallions and pecans and mix with crumbs.
• All three of these mixtures should be on separate flat dishes.
• Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture.
• Heat oil.
• Cook fillets 3 minutes, or until golden.
• Turn carefully and cook 3 minutes on the other side.

CUCUMBER KETCHUP

Steps:

• Pare enough ripe cucumbers to make 1 quart after seeds and soft centers have been removed. Add onion, pepper, and enough water to prevent sticking.
• Cook slowly, stirring frequently, until tender, about 20-30 minutes.
• Add remaining ingredients. Cook slowly, stirring frequently, until thick.
• Serve with burgers, as a relish with meats, etc.
• The instructions didn't say anything about canning, but there is enough vinegar to can. Place into sterilzed jars(1 cup), seal, and place in water bath about 10 minutes.