Last updated: February 19. 2013 7:25PM - 303 Views

Story Tools:

Font Size:

Social Media:


Hello Chef's Corner readers!


When mom and I were in Hawaii, we had an entrée that not only tasted divine, there was significance to its name as well.


The dish was called Butterfish Hiwalani. Butterfish is also known as Escolar, which is prevalent near the Hawaiian Islands.


Hiwalani means Esteemed Chief/Favorite Child in Hawaiian and Beloved Child here in America.


When shrimp, Malibu rum, pineapple and coconut are added to this wonderfully rich fish, no wonder it is said to be fit for a king!


I asked Chef John to recreate the wonderful blend of flavors we experienced so I could take myself back to the warm tropical islands and not think of the cold weather here in Northeast PA!


If you are like me and prefer someone else to do the cooking, we will be featuring this dish at Vanderlyn's Restaurant this weekend. For reservations or additional features call Vanderlyn's at 283-6260. Our website is www.vanderlyns.com


BUTTERFISH HIWALANI




Ingredients




8 ounces butterfish fillet, skinless




2 jumbo shrimp, peeled and deveined




Spice blend of fresh parsley, salt and black pepper, as needed




1/2 ounce clarified butter or olive oil




1/2 ounce shallots, small dice




2 ounces golden pineapple, medium dice




1 ounce Malibu rum




1 ounce heavy cream




2 ounces cream of coconut




Parsley, chopped, to taste




Kosher salt, to taste




Fresh ground black pepper, to taste




Method of Preparation



1) Season and sear butterfish evenly on both sides in clarified butter. Remove from pan.



2) Place fillet on baking pan and finish cooking to 135 F internal temperature; reserve for plating.



3) Sear jumbo shrimp, season with salt, pepper and parsley. Remove shrimp from pan.



4) Sauté shallots for 10 seconds, add pineapple; remove pan from fire, deglaze by adding rum, return to heat.



5) Add cream of coconut and cream, reduce to develop flavors and reach desired consistency. Return shrimp to the pan and warm briefly.



6) Place Butterfish atop sautéed julienne vegetables on warm dinner plate. Place shrimp on fillet, drizzle with Malibu rum and pineapple coconut sauce. Accompany with your favorite starch and enjoy.




Editor's note: If you are a chef who would like to contribute a recipe to Chef's Corner, contact mbiebel@timesleader.com or call 570-829-7283.


Comments
comments powered by Disqus



Featured Businesses


Poll



Info Minute



Gas Prices

Wilkes-Barre Gas Prices provided by GasBuddy.com