Macadamia Nut-Crusted Opakapaka Fish

Makes 4

Holly

ingredients

4 Each 6 oz boneless, skinless Opakapaka fillets or your favorite fish (except Ahi)
3 Tbsp Olive Oil
Crust
4 Tbsp Mango Chutney
1/2 cup Panko Crumbs
1/4 cup Macadamia Nuts (chopped fine)
Potatoes
1 1/2 lb Molokai Purple Sweet Potatoes or Okinawan Sweet Potatoes (peeled and pared)
1/2 gallon Water
1 1/2 cup Coconut Milk
1 pinch Chinese Five Spice
2 Tbsp Brown Sugar
Salt and Pepper to Taste
Butter Sauce
1 cup Heavy Cream
1/2 lb Unsalted Butter
1 1/2 cup White Wine
2 Tbsp Shallots
1 tsp Garlic
1/2 Each Lemon, Lime, and Orange
1/4 cup Lemongrass
1/4 cup Ginger
Salt and White Pepper to Taste
Vegetables
Washed and Cut in to little sticks):
Haricot Verte, Asparagus, Zucchini, Yellow Squash, Carrots, Pohole
Garnish
Pea Shoots and Kari Pickled Red Shredded Ginger

1
To Cook Fish
2
Season the fish fillets with salt and pepper then brush the top of the fish with the Mango chutney. Dredge the top of the fish with Macadamia nuts and panko crumbs. Place fish, crust side down, in a hot sauté pan with olive oil over medium heat. Cook 3 minutes or until golden brown then flip it to the other side and continue cooking until done. Reserve.
3
To Make Mashed Potatoes
4
Place sweet potatoes in pot and cover with water. Cook over medium heat until potatoes are soft, then drain. Place potatoes in mixing bowl and add coconut milk, Chinese five spice, and brown sugar. Mix together with beater on low speed or a hand mixer. Adjust seasoning and reserve.
5
Butter Sauce
6
In medium sized pot add white wine, shallots, garlic lemon, lime, orange, and lemongrass, and simmer over low heat until shallots and fruit are tender. Add heavy cream and reduce heat until cream becomes thick. Whisk in butter slowly then strain and reserve.
7
Vegetables
8
Sauté vegetables with butter until tender. Season with salt and pepper and reserve.
9
Presentation
10
Place vegetables in center of plate. Top vegetables with mashed potatoes and place fish fillet on top.