Recipe

Hawaiian Pesto-Crusted Ono

Ingredients

  • 1 1/2 cups packed cilantro leaves, stems removed, leaves rinsed and patted dry
  • 3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry
  • 1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for garnish
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 1/2 cup canola oil
  • 4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets
  • 2 tablespoons sesame oil
  • 6 wonton wrappers, cut in strips
  • 6 ounces mesclun lettuce, rinsed and spun dry, for garnish
  • 1 papaya, peeled, seeded, and finely diced
  • Asian vinaigrette
  • 1/2 cup julienne red bell pepper
  • 1/2 cup julienne Maui onions
  • Chopped green onions, for garnish

Instructions

  1. ย To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides.
  2. ย With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.)
  3. ย Scrape down the sides and process again. Adjust seasoning, to taste.
  4. ย Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour.
  5. ย In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels.
  6. ย Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.)
  7. ย Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary.
  8. ย Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.

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