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Tag Archives: A Splash of Aloha

  • SPLASH OF ALOHA Recipe: Roasted Butterfish with Fennel and Tomato

    Perhaps you're not a turkey person. Or maybe you've started your Thanksgiving prep a bit late in the game. Whatever the reason you're seeking an alternative to the traditional (enormous) Thanksgiving turkey, we have a great suggestion for you! How about trying some roasted fish? This recipe for Roasted Butterfish (Black Cod) with Fennel and Tomato from A Splash of Aloha is a nice change, suitable for a small gathering, and much less work than wrestling a big bird. The flavor of fennel is appropriate for fall, and—lucky we live Hawai‘i—there are still beautiful, fresh, ripe local tomatoes available at the farmers' markets and in grocery stores. Something else to be thankful for!

    Roasted Butterfish with Fennel and Tomato

    Recipe by Sharon Kobayashi from A Splash of Aloha
    Makes 4 servings                   

    Roasted Butterfish with Fennel and Tomato. Recipe by Sharon Kobayashi, photo by Adriana Torres Chong. Roasted Butterfish with Fennel and Tomato. Recipe by Sharon Kobayashi, photo by Adriana Torres Chong.

    The key to this restaurant-quality recipe is to use very good, fresh fish; ripe, flavorful tomatoes and a young, fruity, drinkable wine (both for the dish and to serve at the table). Fennel is a vegetable with the texture of celery and an anise-like perfume and is readily available in grocery stores.

    • 1 lb. butterfish (black cod), cut into 2 pieces (8-oz. steaks)
    • 1 fennel bulb, medium, cut into 8 sections (plus 1 T. fronds, minced)
    • 2 c. cherry tomatoes
    • 8 bay leaves, fresh if possible
    • 8 cloves garlic
    • 1½ tsp. salt
    • ½ tsp. black peppercorns, crushed
    • 1 T. extra virgin olive oil
    • ²⁄₃ c. red wine (merlot or shiraz/syrah)

    1. Preheat oven to 425°. In a roasting pan (preferably non-stick or foil-lined), arrange cod with fennel, tomatoes, bay leaves and garlic scattered on and about the fish.

    2. Use 1 tsp. of the salt to rub into both sides of fish steaks, sprinkle the remaining salt and pepper over everything. Sprinkle the oil evenly over the vegetables.

    Roasted Butterfish with Fennel and Tomato (Nutrition Facts) Roasted Butterfish with Fennel and Tomato (Nutrition Facts)

    3. Bake for 35 to 40 minutes, or till the liquids evaporate and the fish just begins to brown. Remove fish to a serving plate. Then deglaze the pan: Immediately add the wine to the remaining juices and browned bits, stirring to loosen solids.

    4. If mixture does not thicken enough, return to the oven for 5 minutes or till it reaches sauce consistency.

    5. Pour mixture over fish and garnish with fennel fronds.

    Note: Salmon may be substituted for butterfish.

    Sharon Kobayashi, contributing chef author, is the Chef/Owner of Latitude 22, LLC. Her company, doing business as Akamai Foods, specializes in global cuisine with a healthy flair. Their signature product, low-fat oatcakes, can be found in stores throughout Hawai‘i.
  • Grab a Gift

    We sort of hate to bring this up, but the holidays are right around the corner...if you’d like to take care of your holiday shopping from the comfort of your desk chair, Watermark Publishing is here to help.

    Our ultra-popular Hawaii Book of Rice book + dish towel + rice paddle Gift Sets are back in stock, and we’ve added some new gift items: a Kau Kau set that includes a Cane Haul Road dishtowel + an assortment of crack seed and comes packaged in a white “plate lunch” box; and the new Splash of Aloha cookbook from Kapiolani Community College (coming out next week) set which includes a book + Cane Haul Road towel.

    We also have Chef Alan Wong’s exclusive Blue Tomato logo items (only available through us or at his King Street restaurant), which you can mix and match with his award-winning book The Blue Tomato and/or gift certificates to his Oahu restaurants.

         

    Kau Kau Gift Set

    Includes a copy of the award-winning Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura; a white Cane Haul Road dishtowel with a dark purple "Kau Kau" design; and an assorted selection of "crack seed" (not pictured).

    Price: $45 // SALE: $40
    Buy Now

    Splash of Aloha Gift Set

    Includes a copy of A Splash of Aloha by Kapiolani Community College and a white Cane Haul Road dishtowel with a red and black "She Sells Sashimi" design.

    Price: $22 // SALE: $18
    Buy Now

    NEW RELEASE; PRE-ORDER NOW. SHIPS AFTER NOV. 7

    Book of Rice Gift Set

    Includes a copy of The Hawaii Book of Rice: Tales, Trivia and 101 Great Recipes by Cheryl Chee Tsutsumi; a plastic rice paddle (not pictured); and a white Cane Haul Road dishtowel with a red "Ochazuke" design.

    Price: $22 // SALE: $20
    Buy Now

    Chef Alan Wong's The Blue Tomato Gift Items

    Chef Alan Wong's line of Blue Tomato merchandise is available exclusively via our online store and at Alan Wong's Honolulu. Available logo items include koa bookmarks, mugs and tote bags. Receive a discount on logo items when you purchase The Blue Tomato.

    GIFT CERTIFICATE SPECIAL: Save 25% onThe Blue Tomato when you purchase gift certificates to Alan Wong's Honolulu (Chef Alan's King Street flagship restaurant) or The Pineapple Room at Macy's Ala Moana. Gift certificates available in $50 increments; must be purchased with a copy of The Blue Tomato.

    Buy Now

    These offers valid only at our online store.

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