Pan Seared Ali'I Moi, Braised arugula, Warm Lomilom

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions