Sea Asparagus From Kahuku
Del.icio.usThis week we take the show on the road to visit Dr. Wenhao Sun, president of Marine AgriFuture, at his Kahuku Sea Asparagus farm.
MAHIMAHI WITH WASABI LIME BUERRE BLANC ON SAUTEED SEA ASPARAGUS AND ENOKI MUSHROOM
* 2 pieces mahimahi, 3 to 4 ounces each
* 2 cups heavy cream
* 2 tablespoons wasabi
* 1 cup white wine
* 1 tablespoon peppercorns
* 3 tablespoons olive oil
* 2 tablespoons green onions, bottoms only, chopped
* 1 1/2 tablespoons butter, softened
* 1 1/2 cups sea asparagus, chopped
* 1 1/2 cups enoki mushrooms, chopped
* salt and pepper, to taste
* flour, for dusting mahimahi
Saute green onions with olive oil. Add white wine and peppercorns, then reduce liquid by half. Add heavy cream and reduce for about 6 to 8 minutes before folding in wasabi. Adjust seasoning (salt and pepper) to taste.
Saute sea asparagus and enoki mushrooms with olive oil for 2 to 3 minutes. Season with salt and pepper to taste.
Season mahimahi with salt and pepper before dusting with flour and saut in olive oil for 2 minutes on each side.
LOMI TOMATO AND SEA ASPARAGUS
* 4 medium tomatoes, diced
* 1 medium Maui onion, diced
* 1 cup chopped green onions
* 1 1/2 cups sea asparagus, chopped
* 1/2 cup dried opai shrimp
Mix all ingredients in a bowl and chill before serving.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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