Best Pesto Mayonnaise Covered Opakapaka Fish Recipes

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.

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:

• 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.

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.

MAYONNAISE BAKED FISH

Steps:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.

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.