Last nights fish special was a seared
Opakapaka, with red curry
cous cous croquette, Maui onion and mango chutney and steamed baby
bok choy. The idea came when a guest had inquired on how to make a mango chutney. I decided to put one on the dinner special and add the recipe to my blog. The red curry
cous cous croquette, turned out pretty nice. I breaded it in a
mixture of
panko bread crumbs and fresh cilantro. The breading complimented the red curry really well and gave the dish nice eye appeal. I topped the dish off with a hearts of palm
micro green salad which I tossed in shallot vinaigrette. The dish was finished with an Asian herb oil and mango
gastrique. The flavors were really bold and complimented each other well.
Opakapaka is such a nice fish anyways, its hard to go wrong. Check back soon for the link to my Maui Onion and Mango Chutney recipe, as it will be added in the next couple days.
Last nights fish special was a seared Opakapaka, with red curry cous cous croquette, Maui onion and mango chutney and steamed baby bok choy. The idea came when a guest had inquired on how to make a mango chutney. I decided to put one on the dinner special and add the recipe to my blog. The red curry cous cous croquette, turned out pretty nice. I breaded it in a mixture of panko bread crumbs and fresh cilantro. The breading complimented the red curry really well and gave the dish nice eye appeal. I topped the dish off with a hearts of palm micro green salad which I tossed in shallot vinaigrette. The dish was finished with an Asian herb oil and mango gastrique. The flavors were really bold and complimented each other well. Opakapaka is such a nice fish anyways, its hard to go wrong. Check back soon for the link to my Maui Onion and Mango Chutney recipe, as it will be added in the next couple days.
The Croquettes looks like a slice of a pie instead of the traditional sausage-like form, Did you make it in a pie form?
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