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Hawaiin Fish Bake

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Ingredients

Bread
  • 8 each large bias cut french bread
  • 3 ounce extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse chopped basil
  • Spicy Mayo
  • 8 each large bias cut french bread
  • 3 ounce extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse chopped basil
  • 1/2 cup mayonnaise
  • 1 tablespoon grated garlic
  • 1 tablespoon coarse chopped basil
  • 1 tablespoon sriracha (or your preferred chili sauce)
  • Fish
  • 8 each large bias cut french bread
  • 3 ounce extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse chopped basil
  • 1/2 cup mayonnaise
  • 1 tablespoon grated garlic
  • 1 tablespoon coarse chopped basil
  • 1 tablespoon sriracha (or your preferred chili sauce)
  • 4 each 2 oz opaka-paka (snapper)
  • 4 each 2 oz kona blue kampachi (yellowtail)
  • 4 each 2 oz hapu"apu"u (sea bass)
  • 16 each large clams (left uncooked)
  • Garnish
  • 8 each large bias cut french bread
  • 3 ounce extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse chopped basil
  • 1/2 cup mayonnaise
  • 1 tablespoon grated garlic
  • 1 tablespoon coarse chopped basil
  • 1 tablespoon sriracha (or your preferred chili sauce)
  • 4 each 2 oz opaka-paka (snapper)
  • 4 each 2 oz kona blue kampachi (yellowtail)
  • 4 each 2 oz hapu"apu"u (sea bass)
  • 16 each large clams (left uncooked)
  • 10 each basil leaves
  • 10 each mint leaves
  • Preparation

    Baking Directions:

    Bread:Combine the garlic, basil and olive oil.

    Spoon the mixture over the bread.

    Bake the bread in a preheated 350-degree oven till golden brown and reserve.

    Spicy Mayo:Combine the mayonnaise, garlic, basil and sriracha.

    Use this sauce along with the lomi tomatoes to flavor the broth or to use as a condiment for the fish and shellfish.

    Fish:Heat the peanut oil in a large, heavy sauté pan or skillet over medium to high heat until hot and shimmering.

    Season the fish with salt and pepper.

    Sear each fish for about 20 seconds on each side to a golden-brown color.

    Transfer the fish into a large ovenproof platter or large ovenproof cookware that can accommodate all the ingredients.

    Arrange the platter or cookware with the fish, lobster, clams, Taro and vegetables.

    Add some of the lobster broth to the baking dish.

    Precut a sheet of aluminum foil at least three times the size of your platter.

    Cover the platter or the cookware with the large sheet of aluminum foil to form a dome over the platter (as the platter starts to heat up and produce steam the foil will fill out like a balloon).

    Place the platter in the oven at 375 degrees for about 20 minutes.

    Remove from the oven.

    Place it on the table.

    With a fork carefully poke a hole near the top of the foil (be careful — the steam will escape!) and fold the foil down.

    Garnish:Sprinkle the platter with basil and mint.

    Serve with spicy mayo, bread and lomi tomatoes.

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