Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp Recipe

Name: Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sliced green onions; 2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass); 2 tablespoons Hawaiian red salt (can substitute kosher salt); 1 tablespoon freshly ground white pepper; 3 tablespoons olive oil; 2 ounces olive oil; 1 medium Maui onion, small diced; 2 ripe tomatoes, small diced; 1 cup whole freshwater shrimp (can substitute any type of shrimp or squids); 2 tablespoons minced garlic; 1 cup sliced fiddlehead ferns; 1 tablespoon minced ginger; 1/2 cup fish stock, vegetable stock, or clam juice; 1/4 cup unsalted butter; 2 lemons, juiced; 3 green onions, sliced fine; Salt; Freshly ground black pepper; Braised Arugula, recipe follows; 2 tablespoons olive oil; 1/2 pound baby arugula, cleaned; 1 tablespoon minced garlic; Salt; Freshly ground pepper

Servings: persons

2 tablespoons sliced green onions
2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass)
2 tablespoons Hawaiian red salt (can substitute kosher salt)
1 tablespoon freshly ground white pepper
3 tablespoons olive oil
2 ounces olive oil
1 medium Maui onion, small diced
2 ripe tomatoes, small diced
1 cup whole freshwater shrimp (can substitute any type of shrimp or squids)
2 tablespoons minced garlic
1 cup sliced fiddlehead ferns
1 tablespoon minced ginger
1/2 cup fish stock, vegetable stock, or clam juice
1/4 cup unsalted butter
2 lemons, juiced
3 green onions, sliced fine
Salt
Freshly ground black pepper
Braised Arugula, recipe follows
2 tablespoons olive oil
1/2 pound baby arugula, cleaned
1 tablespoon minced garlic
Salt
Freshly ground pepper

1
For the fish: Gently rub the green onions over the Moi, then season with salt and pepper.
2
In a large, hot saute pan, add the olive oil and gently place the fish in the pan.
3
Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
4
For the Lomilomi: In a hot saucepan, add the olive oil and heat.
5
When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent.
6
Next, add in shrimp, garlic, ferns, and ginger and continue to saute.
7
Deglaze with the stock and reduce by half.
8
Reduce the heat and whisk in the butter until melted.
9
Finish with the lemon juice and green onions.
10
Season, to taste, with salt and pepper.
11
Place the arugula in the center of a plate.
12
Place the fish on top of the arugula and top off with the sauce.
13
In a large, hot saute pan, add the olive oil and arugula.
14
Toss lightly and add in the garlic and saute for 1 minute.
15
Season, to taste, with salt and pepper.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons sliced green onions, 2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass), 2 tablespoons Hawaiian red salt (can substitute kosher salt), 1 tablespoon freshly ground white pepper, and more.

Yes, Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp

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