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Recipes

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Island Snapper with Maui Onion Jus and Polenta - 2009 Maui Onion Festival WInner

Category: Seafood
Cusine: Hawaii Regional Cuisine
Author: David Paul Johnson, Chef/Owner of David Paul's Island Grill
Description:

An elegant entree with rich, savory flavors, this dish by Chef David Paul Johnson won the 2009 Maui Onion Festival chef's invitational cooking contest.

 

Prep Time: 2 hours
Number of Servings: 2
Ingredients: MAUI ONION JUS
1 medium sized Maui onions, sliced into rings 1/8 thick
olive oil
2 tbs shallots, chopped fine
2 quarts tbs fish stock (clarified)
1 cup Sauterne wine (or Riesling)
8 pepper corns
2 small Bay leaves
1 tb truffle oil (optional)

POLENTA
1 cup polenta, course ground
1/3 cup corn flour, fine ground
3 tbs Maui onions, finely diced
3 cups (estimate) chicken stock (clarified and heated)
2 cups white wine (Chardonnay)
1 tbs olive oil
2 tbs Unsalted butter, clarified
1/2 block unsalted butter, cubed and chilled
1 tsp Kosher salt
1 tsp toasted pepper corns (ground fine)
2 oz jack cheese
1/4 cup heavy cream

SNAPPER
4-3oz. portions fresh snapper (opakapaka or onaga is best)
equal portions smoked paprika, Kosher Salt, ground pepper
Directions:

MAUI ONION JUS
Prepare the onion jus by taking half of the soaked onions and pat dry them on paper towels. Heat a medium sauce pan over medium high heat with the olive oil and shallots, lightly saute them until they are transparent. Add the onion rings you dried on towels to the pan and turn the heat up to high. Constantly keep the onions moving in the pan with a wooden spoon until they start to brown. Add the sauterne and reduce it until there less than half remaining in the pan. Add the fish stock (or use chicken stock if preferred), the salt and pepper corns and turn the heat down to a simmer. Cover the pan with a tight fitting lid and let it continue to cook down for an hour. Be careful not to reduce out all of the liquid. Before cooking the fish, place the mixture into a blender with the lid partially off of the container and cover with a folded towel. Carefully pulse the mixture until partially blended. Strain out any solids and return to the sauce pan. Bring to a gentle boil over medium heat and add the chilled butter cubes while constantly whisking. Reduce until slightly thickened, add the truffle oil and spoon over the sauteed fish when you are ready to serve.

POLENTA

Prepare the polenta by sauteing the chopped onions in the clarified butter over medium heat until translucent. Add the course polenta and continue to cook while constantly stirring for five minutes. Stir in the heated chicken stock and white wine over high heat until it barely comes to a boil, reduce heat to a simmer, add the corn flour and cook for an additional 10 minutes while constantly stirring. Stir in the cheese, chilled butter and heavy cream in three increments. Season with salt and pepper to taste. Keep the polenta covered with a damp towel in a warm area until service.

FISH

To prepare the fish, preheat a saute pan over medium high heat. Place the filets on a chilled plate with some olive oil on it. Season both sides of the fish with sprinkles of salt and pepper and smoked paprika combined.

To serve the dish, lightly heat a shallow bowl and place a spoon sized amount of the soft polenta in the middle of the plate. Place the sauteed snapper on the polenta and spoon some of the sauce on and around the fish. Garnish with the pickled onions on top of the fish and serve.(Pickled onion recipe found on this site.)

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