Opakapaka with Lilikoi Beurre Blanc & Pineapple Relish

 

Ingredients

For the Snapper:

• 4 (6 oz) Opakapaka fillets (skin removed, bones pin-boned)

• 2 tbsp olive oil or macadamia nut oil

• Kosher salt and freshly cracked black pepper

• Juice of 1/2 lime

Lilikoi Beurre Blanc:

• 1/2 cup passion fruit puree (fresh or frozen)

• 1/4 cup dry white wine

• 1 small shallot, finely minced

• 1 tbsp rice vinegar

• 1/2 cup cold unsalted butter, cubed

• Pinch of sea salt

Pineapple Relish:

• 1 cup fresh pineapple, finely diced

• 2 tbsp red bell pepper, diced

• 1 tbsp red onion, minced

• 1 tbsp cilantro, chopped

• 1 tsp lime juice

• Pinch of Hawaiian chili flakes or a dash of hot sauce

• Salt to taste

To serve:

• Coconut jasmine rice or taro mash

• Taro chips or crispy plantain garnish

• Fresh microgreens or pea shoots

 

Preparation

• Pineapple Relish (Make ahead):

Combine all ingredients in a bowl. Toss gently and chill for at least 15 minutes for flavors to meld.

• Lilikoi Beurre Blanc:

In a small saucepan, combine passion fruit puree, wine, vinegar, and shallots. Reduce over medium heat until almost syrupy. Lower heat and whisk in butter cubes gradually until emulsified and silky. Strain for a smooth finish if desired. Keep warm.

• Snapper:

Pat Opakapaka fillets dry and season with salt, pepper, and lime juice. Heat oil in a nonstick skillet over medium-high. Sear fillets for 3–4 minutes per side, or until just cooked through and lightly golden.

 

Assembly:

Spoon coconut jasmine rice onto a plate, place seared Opakapaka on top. Drizzle with lilikoi beurre blanc, top with pineapple relish, and garnish with taro chips and microgreens.