Turtle Bay Hilton Steamed
Mahi Mahi with Island Pesto
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- 1/4 cup parsley, chopped
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 1/2 ounce sesame seed oil
- 1 ounce shoyu sauce
- 1/2 piece Hawaiian chile pepper
- 1 teaspoon fresh ginger
- 1/4 cup green onion
- 4 ounces liquid left from steaming fish
- 1/2 teaspoon cornstarch
- 1 teaspoon white wine
- Combine all the pesto in a bowl with a whip; place evenly on top of fish. Place
fish on a dish which can hold approximately 4 ounces of liquid. (This liquid hill
be left in dish after fish is steamed.) Take pan which will hold size of dish. Fill
pan 1/4 of the way with water then place dish inside (water should not overflow
into the plate). Cover the whole pan with aluminum foil. Place on high heat and
steam approximately 5 minutes and check fish for doneness. Remove fish from the
pan then place the fish on a separate plate with vegetable and starch. The liquid
left on the plate will be for your sauce.
- Place liquid in pan, reduce a quarter of the way. Just before pulling from the
fire combine white wine and cornstarch and pour in the liquid, it thickens the sauce.
Then ladle over fish.
Posted by Chyrel at Recipe Goldmine on 1/4/2002, 11:15 pm.
Source: Executive Chef Daryll Hersche, Turtle Bay Hilton
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