Best Opakapaka With Green Grapes Recipes

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.

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.

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.

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.

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA

Steps:

• Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
• Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
• Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
• Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad 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.