'Opakapaka is also known as the Hawaiian pink snapper, a white fish with a delicate flavor. This fish is great grilled, then combined with a delicious butter sauce.
4 fresh ‘Opakapaka fillets, about 6 ounces each or use red snapper
Hawaiian Butter Sauce (recipe below)
Cilantro for garnish
Sliced lime for garnish
First make the Hawaiian Butter Sauce (recipe below). Then marinate ‘Opakapaka in 1/2 cup of the sauce for 10-15 minutes. Remove from marinade and grill very quickly, about 3 to 4 minutes on both sides. Brush fish with marinade as it cooks. Serve on plates garnished with cilantro and lime wedges on the side. Serve with white rice, topped with Shitaki mushrooms, that have been sautéd in Hawaiian Butter Sauce. Makes 4 servings.
Hawaiian Butter Sauce
1/2 cup canola oil
3/4 cup finely diced Maui onion
2 teaspoon minced garlic
2 tablespoons minced shallot
1 cup butter (2 sticks), room temperature
1 1/2 tablespoons Chinese 'Sriracha' sauce
3 tablespoons Thai fish sauce
2 tablespoons minced parsley
In a medium saucepan, heat the canola oil over low heat. Sauté the onions, garlic and shallots until softened, approximately 20 minutes. Remove from the heat and set aside to cool. Using a whisk, whip the softened butter until fluffy, then slowly add the Sriracha and Thai fish sauce. When the fish sauce and Sriracha have been incorporated into the butter, add the cooled onions, shallots, and garlic, and then add the parsley, whisk to blend. Makes about 1 3/4 cups of sauce.
Note: This sauce is also delicious used as a dipping sauce for grilled lobster or shrimp.