Roasted Mahi From Bali’s Chef Villarmia
Wednesday - June 01, 2011
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As a youngster growing up on Oahu, Brett Villarmia, knew he was destined for a career in the culinary arts. he chose not to play with his cousins, but instead hung out with his grandmother as she cooked.
Today he’s chef d’cuisine at Bali Steak and Seafood, the oceanfront culinary landmark of the hilton hawaiian Village Beach Resort and Spa. here’s one of the delec-table entrees at the restaurant, courtesy of Chef Villarmia.
PAN ROASTED MAHI MAHI With Sweet Kahuku Corn Relish, Tomato Consommé
<* 4 6-ounce mahi mahi filets
Season mahi mahi with salt and pepper. add 1 ounce canola oil to sauté pan. add fish to pan and cook on one side for three minutes on medium-high heat. flip fish over and sauté for 2 more minutes. Place on plate and allow to rest while assembling plate.
Place corn in center of bowl. ladle 2 ounces of tomato consommé in bowl and place fish on top of corn. finish with a drizzle of good olive oil.
For tomato Consommé:
* 1 ounce fresh tarragon
* 1 teaspoon minced fresh garlic
* 2 ounces fresh thai basil
* 2 tablespoons chopped Maui onion @
* 6 each or 3 pounds fresh island tomatoes
* 2 teaspoons ground black pepper
* 3 tablespoons champagne vinegar (can substitute rice vinegar)
* 1 tablespoon kosher salt (or to taste)
* 1 package cheesecloth (find at executive Chef in Ward Warehouse)
Put all ingredients in blender and puree until smooth. line colander with cheesecloth (make sure colander is well covered).
Put colander in mixing bowl and carefully pour in puree. let puree sit in refrigerator overnight or until liquid has come through, (should be clear). discard tomato puree and reserve liquid. Season liquid with salt and vinegar, if needed. Keep chilled until ready to use.
for Kahuku Corn Relish:
* 4 ears fresh corn
* 1 8-ounce package hamakua alii Mushrooms (foodland or Costco)
* 2 ounces fresh thai basil
* 1 ounce unsalted butter husk and clean corn.
Cut off the cob (put small rice bowl upside down in mixing bowl, hold corn butt-end up and place on center of rice bowl, then slowly cut corn off).
Trim bases off alii Mushrooms (save for saimin stock) and slice lengthwise. Put aside. hand tear fresh Thai basil. Put aside. heat sauté pan to medium-high heat. add butter and allow to slightly brown (20 seconds). add alii Mushrooms, season with salt and pepper, cover with lid and allow to cook for one minute (mush-rooms steam to soften).
Take lid off and add fresh corn. Sauté for two minutes. Season with salt and pepper, if needed. Remove from heat and add Thai basil.
Keep warm until ready to plate.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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