Recipe - Opal Denekes Fig Jam

1/3 pound Opah; cut in a block,
sashimi style
Salt and white pepper
to taste
1 tablespoon Olive oil
Salad oil
2 Leaves radicchio
2 Leaves arugula or romaine
6 sl Japanese cucumber
6 sl Tomato
One fourth ounce Enoki mushrooms
One fourth cup Shredded daikon

Season opah with salt, pepper, and olive oil. Heat a skillet until very
hot; brush lightly with salad oil. Sear opah on all sides, leaving center
of fillet raw; thinly slice. For each serving, place a leaf of radicchio
and arugula on each plate; arrange cucumber and tomato slices alternately
on leaves. Top with opah slices. Garnish with enoki mushrooms and daikon.
Serve with Lemon Grass Dressing. Makes 2 servings.

LEMON GRASS DRESSING Combine 1 tablespoon Thai fish sauce, 3 tablespoons
lime juice, One fourth cup peanut oil, One half teaspoon ginger juice, One half teaspoon
finely minced lemon grass, and white pepper and sugar to taste; mix well.
Makes One half cup.

(courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn Airport)

Recipes compliments of Department of Business, Economic Development &
Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

HAWAII SEAFOOD FESTIVAL JULY 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.

[MealMaster compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini