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Tag Archives: Sharon Kobayashi

  • 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.
  • Trick 'em with This Healthy Treat!

    Serve this spooky-colored Black Fruit Tart at your Halloween party...it's so tasty your guests will never know you've tricked them into eating healthy! With just 5 grams of fat and 11 grams of sugar per serving, this sweet treat from the Sweet Dash of Aloha cookbook won't come back to haunt you later.

    For more great tasting (and good for you!) desserts and snacks, pick up a copy of Sweet Dash — with the holidays just around the corner, it'll be a real treat to have some healthy goodies in your bag of tricks!

    Black Fruit Tart

    Recipe by Sharon Kobayashi from A Sweet Dash of Aloha
    Makes 8 servings

    Black Fruit Tart. Recipe by Sharon Kobayashi, photo by Adriana Torres Chong.

    This is a great dessert for late summer or early fall, when grapes and blackberries are in season. Earlier in the summer, try using sweet green or red grapes, raspberries (and raspberry jam) and peaches or red plums or jaboticaba (aka Brazilian grape, found at some farmer’s markets and at nurseries, such as Frankie’s on O‘ahu, that specialize in rare fruits). The oat crust is a building block recipe you can use for other pies or tarts.

    • 10 oz. Oat Pie Crust (recipe follows)
    • 1 T. cornstarch
    • ¼ c. water
    • ½ tsp. fresh ginger, grated
    • 2 T. blackberry jelly or seedless jam (substitute blueberry jam)
    • 1 c. sweet, black, seedless grapes, halved
    • 1 c. fresh or frozen blackberries (substitute frozen pitted dark cherries)
    • 1 c. black plums, diced (substitute fresh or frozen blueberries)

    Preheat oven to 400 degrees. Prepare pie crust as directed. Roll out dough between 2 pieces of plastic wrap to 10 inches in diameter. Use the bottom piece to transfer dough to a 10-inch tart pan sprayed with cooking spray. Center the dough and press into pan, coming up about ¹⁄₃ up the sides. Bake for 20 minutes or until golden brown; cool completely.

    Mix cornstarch and water; set aside. Place ginger, fruit and jelly in a heavy-bottomed saucepan. Cook over medium-high heat until bubbly. Stir in cornstarch slurry. When juices are thick and clear, remove from heat (approx. 2 minutes). Immediately pour into crust, spreading fruit evenly. Cool completely before serving.

    Oat flour makes this crust pleasantly crumbly and crisp. Adding eggs and ricotta cheese gives it moisture and structure. Oat flour  can be found at natural food stores, and is also available at some supermarkets in the baking or natural foods aisle. This crust is best for pies and tarts in which the filling and crust are prepared separately (i.e., a gelled or pudding pie).

    Nutrition Facts for Black Fruit Tart

    Oat Pie Crust 

    • ¾ c. oat flour
    • ½ c. all-purpose flour
    • ¼ tsp. salt
    • 1 T. sugar
    • ½ tsp. baking powder
    • 1 lg. egg
    • 2 T. part-skim ricotta cheese
    • 2 T. vegetable oil

    Combine flours, salt, sugar and baking powder in a mixing bowl and whisk to combine. Add egg, cheese and oil; stir. If dough is too dry, sprinkle cautiously with a little water. Dough should be soft but not sticky. Wrap with plastic wrap; set aside for at least 5 minutes before using.

    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.

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