When I saw fresh pink Hawaiian Opakapaka at Costco I just had to buy some for dinner. I did an internet search for recipes because I know you need a good sauce with this mild fish. I found a good one posted by Chef James Temple. James put together a simple and fast sauce that adds loads of flavor to the fish. The sauce was delicious. The Sriracha Sauce and the Fish Sauce add just a little heat and a delicious depth of flavor that made this a family favorite. Will use this sauce again on other fish and maybe some chicken and shrimp.
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| FRESH OPAKAPAKA |
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| SRIRACHA SAUCE, GARLIC, SHALLOTS, ONION AND FISH SAUCE |
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| SOFTEN 1 CUP BUTTER (TWO STICKS) SO YOU CAN WHIP EASILY |
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| 1/2 CUP CANOLA OIL - HEAT OVER LOW HEAT |
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| ADD THE GARLIC, SHALLOT AND ONIONS AND COOK UNTIL SOFTENED - ABOUT 20 MINUTES |
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| WHIP SOFTENED BUTTER UNTIL FLUFFY |
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| SLOWLY WHISK IN 1 1/2 TABLESPOONS OF THE SRIRACHA SAUCE |
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| SLOWLY POUR 3 TABLESPOONS OF FISH SAUCE INTO THE MIXTURE |
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| AFTER THE ONION, SHALLOT AND GARLIC HAS COOLED ADD TO MIXTURE |
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| MARINATE THE FISH IN 1/2 CUP OF THE SAUCE FOR 15 MINUTES |
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| GRILLED OPAKAPAKA ON AND INDOOR GRILL PAN |
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| COATED OPAKAPAKA WITH THE SAUCE WHILE COOKING AND WHILE ON PLATE |
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| SERVED WITH SOME LEFT OVER WHITE BEAN AND CORN RELISH, SLICE OF AVOCADO AND A FRESH SPINACH SALAD WITH BALSAMIC DRESSIING |
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