Renew your subscription
 
 
Food & Dining // Heart-y Chef
Diana Helfand

A Ginger Pesto Snazzes Up Snapper

The culinary team at the luxurious JW Marriott Ihilani Resort and Spa at Ko Olina is led by Scott Higa, the friendly and energetic executive chef and director of food and beverage. With more than 24 years of culinary experience, Chef Higa oversees the resort’s culinary operation, including the four-diamond, award-win ning Azul restaurant; Ushio-Tei, serving authentic Japanese fare including a sushi bar; and Naupaka Terrace.

The open-air Naupaka Terrace overlooking the pool has something for every taste, including a Saturday seafood buffet with all-you-can-eat crab, oysters and Greenshell mussels, to name just a few offerings; a Tuesday Taste of Ihilani buffet; and a champagne brunch.

Chef Higa will participate in “Cuisines of the Stars” Sunday, Sept. 9, at Ko Olina Resort as part of the four-day Hawaii Food & Wine Festival, featuring a roster of more than 50 internationally renowned master chefs, culinary personalities, and wine and spirit producers. For more information and ticket purchase, visit hawaiifoodandwinefestival.com, or call 738-6245.

A big mahalo to Chef Higa for giving me this recipe to share with MidWeek readers. Note: this makes one serving; for more, just double, triple, etc., the recipe.

PAN-ROASTED SNAPPER WITH GARLIC-SOY OLIVE OIL, GINGER-SCALLION PESTO

* 6 ounces snapper filet (opakapaka, onaga, ehu, lehi, uku)

* stir-fry vegetables

(onions, carrots, celery, shiitake mushrooms, won bok, choi sum, etc.)

* 2 tablespoons Ginger-Scallion Pesto

* 2 tablespoons Garlic-Soy Olive Oil

* scallions, bias cut, for garnish

* cilantro sprigs, for garnish Pan-sauté snapper until

medium doneness. Place on stir-fried vegetables, then sauce snapper with garlic-soy olive oil and drizzle ginger-scallion pesto over and around snapper. Garnish with scallions and cilantro.

For Ginger-Scallion Pesto:

* equal parts ginger and

scallions

* salt and pepper, to taste Puree in blender or food processor with salad oil to a smooth paste.

For Garlic-Soy Olive Oil:

* 1 tablespoon chopped garlic

* 2 tablespoons extra virgin olive oil

* 1 tablespoon soy sauce

Brown garlic in olive oil; add soy sauce and incorporate.

MidWeek Newsletter
2013-2014 Ilima Awards
EVENTS CALENDAR
Community