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Tag Archives: fish

  • 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.
  • Splish, Splash!

    The newest member of the Dash of Aloha Cookbooks family is here! Get your feet wet and dip a toe into the waters of seafood preparation with A Splash of Aloha: A Healthy Guide to Fresh Hawaiian Seafood. This cookbook from the Kapi‘olani Community College Culinary Arts Department, will help you enjoy fresh Island fish and shellfish for good health and good nutrition, too. Seafood preparation can be daunting. To guide novice cooks, A Splash of Aloha includes step-by-step photo illustrations of common fish preparation techniques. Recipes offer a variety of simple cooking methods, with a myriad of flavors from Hawai‘i and Asia to the Middle East, Mexico and Italy. Each is designed with the home cook in mind.

    A Splash of Aloha hits local bookstores next weekend (around Sept. 22) and will be featured in Longs Drugs stores statewide beginning Sun., Sept. 23. But there's a way for you to get your hands on a copy of the book BEFORE then! Come down to the Kapi‘olani Community College Farmers Market THIS SATURDAY, Sept. 15 from 7:30AM to 11AM. See below for other events where you can meet our chefs and contributors.

    Bruschetta with Mahi Mahi & Eggplant Caponata by Sharon Kobayashi. Photo by Adriana Torres-Chong.

    Here in Hawai‘i we have a bounty of the freshest and highest quality fish. But as the ancient Hawaiians knew well, there is a season for everything. Hawai‘i law mandates a periodic fishing moratorium to protect the sustainability of our local waters. The most popular fish may not always be available, or may be out of budget. Fortunately, the state also leads the way in aquaculture research and development and A Splash of Aloha offers recipes that incorporate the wide range of both wild-caught fish and other fresh, locally raised seafood (such as prawns, abalone and tilapia) available in the Islands.

    Have you ever been confused by all the different names for fish? In the Islands, especially, it seems everyone has a different name for the same fish! An a‘u is a nairagi is a striped marlin, but so is a kajiki (blue marlin) because a‘u is the generic Hawaiian name for all marlins. Japanese names, Hawaiian names, English names, casual names and formal names, incorrect names. The fish world is the land of “call it what you will, just call me in time for dinner.”

    We have a special "Cheat Sheet" for you to help you keep your fish names straight and know what's on your plate. Click the graphic for a larger PDF version.

    Meet our chefs and contributors at the following events:

    Kapiolani Community College Farmers Market
    Saturday, Sept. 15
    7:30AM - 11AM

    Sea-to-Me Tasting Event
    Pier 38, Honolulu's Fishing Village
    Friday, Oct. 5
    5:00PM - 9:00PM
    Event Tickets: $75

    7th Annual Hawaii Fishing & Seafood Festival
    Pier 38, Honolulu's Fishing Village

    Sunday, Oct. 7
    9:00AM - 4PM

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