Fish Recipes

Here are some recipes that I found to be pretty good or friends have sent to me…enjoy.  There is a bunch of Chef Elmer Guzman’s recipes on here…

Baked Miso Crab Glazed Mu

4-5 3-oz mu fillet (from 3 to 4 lb. whole fish)
salt and pepper to taste

Miso Crab Glaze

Preheat oven to 350 degress. Whisk together egg, garlic, lemon juice and sugar in a stainless steel bowl. Slowly whisk in oil until dressing starts to thicken. Fold in cilantro and season with salt and pepper. Fold in crabmeat. Season mu fillets with salt and pepper; place on a well-oiled baking pan. Spoon miso glaze over fillets and bake 15-20 minutes. Serve on a bed of stir-fried baby bok choy. Serves 4-6.

 

 

Beer-Battered Hawaiian Hogfish with Kalamata Olive Sauce

6 hogfish fillets (3 oz each)
oil for frying
Seasoned Flour

Beer Batter

Preheat oil to 350 degrees. To make batter, combine all ingredients and mix well. Dredge hogfish in seasoned flour and shake off excess. Dip into Beer Batter and deep-fry for 4 to 6 minutes until golden brown.

Kalamata Olive Sauce

Combine all ingredients and serve with fish.

 

 

 

Preheat oven to 400 degrees. Combine Chef Elmer Spice and pumpkin seeds in a coffee grinder and coarsely grind. Transfer to a platter. Season fillets with salt and pepper, then firmly press one side into the seed mixture. Heat oil in a saute pan and sear coated side for 2 minutes. Turn fillet and sear the other side for 2 minutes. Transfer fish to a baking pan and place in the overn for 5 minutes. Serve with Okinawan Mashed Potatoes. Serves 4-6.

Okinawan Mashed Potatoes

Place potatoes in a pot of water; bring to boil. Redue heat and simmer for 20-30 minutes until tender. Drain. Mash potatoes with a potato masher or whisk. Meanwhile, bring cream to a boil. Add butter, 1 Tbs at a time, to potatoes, and add cream gradually to achieve the desired texture. Season with salt and pepper; keep warm.

 

 

Portuguese Sausage Crust

To make crust: Cook sausage in oil over mdeium heat until fat is rendered, 3-5 minutes. Add onions, celery and bell pepper; cook until translucent. Add garlic, Chef Elmer Spice and green onions. Remove from heat, fold in Parmesan cheese and chill. Once chilled, fold egg and panko into crust mixture. Preheat oven to 350 degrees. Season fish with salt and pepper. Sear each side in a hot pan for 1 minute. Place fillets on a baking sheet and spread Portuguese sausage crust on top of each one. Bake for 10-15 minutes until done. Serve over a pool of Creole Meuniere Sauce. Serves 4-6.

Creole Meuniere Sauce

In a saucepan, combine first 5 ingredients and simmer until reduced by three-fourths. Add cream; reduce by half. Whisk in butter over low heat. Once all ingredients are incorporated, strain and season with salt and pepper.

 

 

 

Tempura Batter

A Chef Elmer Basic Recipe

1 egg
1 cup cold water
1/2 cup flour
1/2 cup corn starch
1 tsp salt

Beat egg and water. Add to dry ingredients and mix well. Chill batter for at least 1 hour before using.

 

 

Island-Influenced Nohu Bouillabaisse

This traditional French bouillabaise had an Asian flavor, with its hints of lemongrass and shiso. This dish is easy to prepare, despite the many ingredients. It is well worth the time and effort.

4-5 chunks nohu (2 oz each, about 2×2 inches, from two 3 to 4 lb whole fish)
3 Tbs olive oil
1 yellow onion, cut in 1/2 inch pieces
2 stalks celery, sliced diagonally
1 Tbs minced garlic
pinch of saffron threads
2 Tbs tomato paste
1/2 cup dry white wine
1 1/2 cups crushed tomatoes
6 cups clam juice (may substitute Fish Stock or Shellfish Stock)
1 bay leaf
4 stalks lemongrass, smashed
2-inch piece ginger, smashed
12 Manila clams
12 mussels
12 6/20 size shrimp, peeled and deveined
3 Tbs shiso, julienned (may substitute basil)
1 tsp crushed chili pepper flakes
2 Tbs sugar
Lobster tails and crab legs (optional)

In a large saucepan, heat oil and sute onion and celery until soft but not browned. Add garlic and saffron; saute for 2 minutes. Stir in tomato paste and cook for an additional minute. Deglaze with white wine, scraping any bits from the bottom of the pan. Simmer until liquid is reduced by half. Stir in crushed tomatoes, clam juice, bay leaf, lemongrass and ginger. Bring to a boil, then reduce heat and simmer for 15 minutes. Discard lemongrass, ginger and bay leaf. Add clams and mussles to hot broth. When they begin to open, add shrimp and fish and simmer for 3-5 minutes. When using the optional lobster and crab, add them with the shrimp and fish. Add shiso and red pepper flakes. Season with salt and pepper. Taste and add some or all of the sugar to adjust the acidity of the broth.

Spicy Rouille

1 cup mayonnaise
1 tsp minced garlic
togarashi (Japanese pepper powder) to taste
water
salt to taste

Combine first 3 ingredients and mix well, then add just enough water to make the sauce smooth. Season with salt. Drizzle over toasted French bread and use as a garnish for the bouillabaisse.

Big Island Moi Gravlax

Gravlax is always a popular appetizer. This dish follows the traditional method of preparing gravlax but uses moi instead of salmon.

3-4 whole moi (16-20 oz each), filleted with skin and scales on
fresh cracked black pepper
fresh minced dill (may substitute tarragon, thyme chervil, etc.)
2 Tbs minced garlic
1/4 cup truffle oil (optional)
4 Tbs sake or other liquor (optional)

Curing Mixture

1 cup kosher salt
1 cup granulated sugar

Place fillets on clear plastic wrap, skin side down. Sprinkle pepper over fish fillets. Rub dill and ginger into the fillets and splash with truffle oil and sake, if using. Combine kosher salt and sugar to make curing mixture. Cover each fillet completely with curing mixture (but don’t cover the tail; it is so thin that it will be over-cured). Wrap fillets in plastic wrap and place on a flat surface for 6-7 hours in the refrigerator, until fish is translucent. Rinse curing salt off of fish with cold water. Cut fish into thin diagonal slices, but do not cut through the skin. Serve with toasted bagels, capers, onions and cream cheese. Serves 4-6.

 

Calamari Sandwich with Pineapple Slaw

12″ French bread
3 oz calamari rings
2 cups cornstarch
1 Tbs Chef Elmer Spice

Heat fryer oil to 375 to 400 degree. Season calamari with some of the Chef Elmer Spice. Toss in cornstarch and shake off excess. Place in deep fryer until golden brown. Sprinkle with more Chef Elmer Spice and set aside on paper towel.

Pineapple Slaw

1 1/2 cups head cabbage
1/4 cup mayonnaise
1 Tbs dijon
1 tsp horseradish
1 Tbs sugared pineapple (1/4 cup diced pineapple and 1/8 cup granulated sugar cooked for 10 minutes)
A squeeze of lemon

Combine all ingredients

Toast French bread. Place slaw on bread and fried calamari and serve.

 

 

Grilled Butaguchi with Charred Jalapeno Corn Relish

Grilled corn adds a distinct smoky flavor to the relish that complements this dish.

4 butaguchi fillets (5 oz each, from 5 to 6 lbs whole fish)
1/4 cup Basic Herb Oil
salt and pepper to taste
Basic Garlic Butter

Marinate fillets in herb oil for 10-15 minutes. Season with salt and pepper. Grill 3-4 minutes on each side. Top each fillet with a dollop of Basic Garlic Butter. Serve with relish. Serves 4-6.

Charred Jalapeno Corn Relish

2 cups charred corn kernels (grill 4 ears of shucked corn 5-10 minutes, turning periodically)
1/2 cup diced red bell peppers
1/2 cup diced red onions
1 cup sliced green onions
2 minced jalapenos
1 cup mayonnaise
juice of 1/2 lemon
minced cilantro (optional)

Combine all ingredients and chill.