After our first family visit to Roy’s, a wonderful group of Hawaiian fusion restaurants, Velda had to recreate their butterfish dish that is a wonderful thing.
Butterfish, by the way, is not a fish. It’s called butterfish because of the smooth, luscious texture of this delight.
- 2 lbs sablefish, AKA black cod
- rice flour
- 1 cup sake
- 1 cup mirin
- 1/2 lb sugar
- 2 cloves garlic, minced
- 1/2 lb miso paste
Kim Chee Lime Butter Sauce
- 1 T olive oil
- 1 small onion, chopped
- 1 T shallots, chopped
- 2 cloves garlic
- 1/3 cup white wine
- 2 tsp fish sauce
- 2 T half & half
- 1 T fresh lime juice
- 2 T fresh cilantro, chopped
- 1 T kim chee sauce (found in Asian markets)
- 1 T unsalted butter
- 3 T chili sauce
Prepare marinade by combining in a small pan. Heat at a simmer for 5 minutes until miso dissolves. Allow to cool.
Cut fish into approximately 4-5 oz portions. Place into Ziploc bag. Cover with cold marinade. Place in refrigerator to marinate 2-3 days.
Prepare sauce. Use a small amount of the olive oil, sauté the onion, shallot and garlic, until they become translucent. Deglaze the pan with white wine and fish sauce, and then reduce by half. Add cream, lime juice and a pinch of cilantro. Reduce the mixture until it thickens and slowly blend in the kim chee sauce and butter. Blend with an immersion blender or food processor, and then mix in 1 tablespoon of cilantro and the chili sauce. Refrigerate up to 2 weeks.
Heat skillet over medium flame. Add 1 tbsp of olive oil and butter, or enough to cover bottom of skillet. Drain fish (can place on paper towel). Dredge pieces of fish in rice flour, both sides. Shake off excess. Fry until golden brown. Turn after 3-4 minutes and cook another 3 minutes until done.
Serve over short grain brown rice. Garnish with sauce.
Scroll down for a refreshing dessert, below.
For a traditional Japanese dessert, soak & refrigerate 1/2 slices of oranges and tangerines in plum wine for at least an hour.
Drain & serve. Wine can be re-used several times.
If you think a picnic is too unsanitary to enjoy, stop reading now. To enjoy this post, you’ll need to get up to your elbows in dinner. And you will thank me later.
- Zatarain’s Crawfish, Shrimp & Crab Boil in Bag (seasoning)
- 4 lbs of 16-20 (large) shrimp, de-veined, shell on
- 8 ears of corn (fresh is best; frozen can work)
- 24 baby red potatoes
- 4 lemons
- cocktail sauce
- butter or margarine
- salt & pepper
- Add Kielbasa or any pre-cooked sausage for those non-shrimp eaters
- Add crab legs & melted butter (in plastic bowls) if desired.
Prepare the table. Put disposable plastic table cloth on table. Cover with brown paper. Can add a layer of newspaper if you like between the paper and plastic to help protect your table from the heat. Place butter or margarine cubes on the paper at each seat. Place seafood sauce, lemon wedges and disposable salt & pepper shakers on the table.
Fill large pot 2/3 full of water. Bring to boil. Squeeze the juice of 2 lemons into the water & add the squeezed lemon halves to the pot. Drop the Zatarain’s seasoning bag into the water.
Once it is boiling, add potatoes & cook until tender, 10-15 minutes. Add corn, and cook 5 more minutes. Add shrimp. Stir. Cook 2-3 minutes until shrimp curl and turn pink.
Drain. Spread the food directly in the center of the table. Spread into a row within easy reach of all guests. It’s advisable to have the guests seated so they can catch the rolling potatoes and corn.
Have fun! No plates allowed, eat off of the paper. Pour cocktail sauce directly on the paper; no bowls allowed.
Clean up is easy. Remove any uneaten food, and then roll everything left on the table into the bottom plastic table cloth, and throw it all away.
Crab legs were on sale this week!
Unpeeled shrimp were on sale a couple of months ago … and waited patiently in the freezer.
Add some Kielbasas for the non-seafood folks.
Dump right onto the table!
The casual dining area of the Kilauea Fish Market.
When we found the Kilauea Fish Market, we also found the best lunch on Kauai (read about the other great restaurants we’ve found on Kauai, here).
Unfortunately, we live on the mainland.
When we returned home, Velda began her quest to create an Ahi Wrap as wonderful as the one we found on Kauai. You can make her’s today … let us know how it stacks up against her inspiration when you get to Kauai!
Ahi Sauce Ingredients
- 1/2 tsp fresh grated ginger
- 2-3 cloves garlic
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 2 T light soy sauce
- 1 T honey
- 1 drop hot sauce, or to taste
- 1-2 T sesame oil
- mayo as needed for thickening
Ahi Sauce Instructions
Mix with immersion blender. Refrigerate overnight for the flavors to develop.
Add mayo to taste in order to thicken the sauce before serving.
Ahi Wrap Ingredients
- 2 large tortillas
- 10 oz ahi tuna
- sesame seeds
- cabbage, shredded
- cucumber, thin sticks
- carrot, thin sticks
- green onion, thin strips
- brown rice
- salt, pepper
- Ahi Sauce
Ahi Wrap Instructions
Season ahi with sesame seeds, salt and pepper. Sear for 1- 2 minutes on each side, depending on thickness. Let cool slightly and cut into 1/2 inch cubes.
Layer rice, veggies and ahi on tortilla. Drizzle sauce and roll up burrito style.
Fresh Ahi, AKA Yellowfin Tuna
cucumber, thin sticks
carrot, thin sticks
green onion, thin strips
Roasting a chicken is one of the easiest and tastiest ways to make dinner. This is one of my best dishes, and is now a favorite of the family.
Here is the recipe for my famous Lemon Roasted Chicken.
Great recipe. You can do this!
- 1 whole chicken, 4-5 lbs
- 12 cloves of garlic
- 1 lemon (1/2 juiced, 1/2 sliced)
- 2 sprigs of rosemary
- salt and pepper
- garlic salt or Magic Dust
Remove the giblets and neck found in the cavity of the chicken and discard. Wash the chicken inside and out under cold water and pat dry with a paper towel. Insert a paring knife about 1/2″ into the breast of the chicken and push a clove of garlic into the hole you made. Repeat this all over the body of the bird, using 6 of the cloves. If you’d like, slice up the garlic into quarters and push the smaller pieces into the thighs and drumsticks.
Preheat the oven to 425*.
Squeeze juice of half the lemon all over the chicken. Rub salt and fresh cracked pepper into the skin. I then sprinkle the bird with Magic Dust, the special seasoning used on the steaks at the Hitching Post in Buellton, CA. If you don’t have any magic dust, use garlic salt. Finally, stuff the cavity of the chicken with the remaining garlic, rosemary sprigs, and half of the lemon. Make sure you cut it into slices first. Take the half you used to squeeze onto the skin, slice, and lay them in the bottom of your roasting pan. They’ll heat up in the oven and perfume the skin with a hint of lemon.
Roast the chicken for 90 minutes. You’ll know when it’s done if you cut into the bird and the juices run clear and not pink. Take it out of the oven, cover it in foil, and let it rest for 15 to 20 minutes. Carve and serve!