Best Pan Seared Opakapaka With Macadamia Nut Pesto Recipes

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO

Steps:

• Heat a saute pan with a tablespoon of olive oil.
• Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
• In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
• Season with salt and pepper to taste.
• Remove fillets from oven and coat with pesto.
• Place under broiler for 1 to 3 minutes.
• Serve on rice with vegetables of choice.

ARUGULA MACADAMIA NUT PESTO

Steps:

• Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 - 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
• Note - traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!

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.

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.

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.

PAN-SEARED OPAKAPAKA WITH MACADAMIA NUT PESTO

Steps:

• 1. Heat a saute pan with a tablespoon of olive oil.
• 2. Season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
• 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
• 4. Season with salt and pepper to taste.
• 5. Remove fillets from oven and coat with pesto.
• 6. Place under broiler for 1 to 3 minutes.
• 7. Serve on rice with vegetables of choice.

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.

ARTICHOKE AND PINE NUT PESTO

Steps:

• Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
• Enjoy!

OPAKAPAKA CANOE HOUSE

Steps:

• To make the noodle cake: Preheat the oven to 350 F. Bring a large pot of water to a boil over high heat and add the noodles. Return to a boil and cook for 2 to 3 minutes, until tender. Drain. Heat a 5- or 6-inch nonstick skillet or sauté pan over high heat. While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon. Sear for 30 seconds, or until browned; loosen and flip the noodle cake. Sear on the second side. Remove with a slotted spoon or spatula and place in an ovenproof pan. Repeat with the remaining noodles, making a total of 4 cakes. Place the noodle cakes in the oven and bake for 15 minutes. Set aside; keep warm.
• To prepare the fillets: Preheat the oven to 350 F. Season the fillets with salt and pepper. Heat a large ovenproof sauté pan or skillet over medium-high heat. Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds. Remove the fillet with a spatula and place on an ovenproof dish. Repeat with the remaining fillets, adding oil as needed. The fish will be seared on the outside, and very rare inside. Bake for 15 minutes; set aside and keep warm.
• Meanwhile, make the sauce: Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans. Sauté for 1 minute, or until the vegetables are slightly translucent and beginning to brown. Pour the wine into the pan and stir to loosen the brown bits from the bottom. Add the chili paste, stock, peas, corn, tomato and butter. Stir, cover and cook until the clams open, 2 to 3 minutes. Remove any clams that have not opened and discard.
• To serve: Place a noodle cake in the center of each of 4 large shallow serving bowls. Lean a fish fillet against each cake. Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls. Garnish each with a cilantro sprig and a green onion curl.