Chef Chris Mercier – Kona Aggressor
6 to 8 oz. Opah
1 cup Pineapple Juice
1 cup Coconut Milk
tt Salt & Pepper
1 oz. Coconut Flakes
1.) Filet and portion Opah 6 to 8 ounce piece.
2.) Season with Salt & Pepper put aside
3.) Prepare sauce by adding Pineapple juice to small cooking pot, bring to a boil and reduce liquid by half.
4.) Add Coconut Milk whisk together reduce temperature to medium low continue cooking.
5.) Add Salt to taste
6.) Toast coconut flakes in a 350 degree oven until golden brown or toast in a pan on stove top until golden brown.
7.) Toss coconut flakes together and put aside until later.
8.) Sear Opah in a hot pan on one side to get a good color (golden brown).
9.) Flip Opah over onto a greased pan uncooked side down, place into a 350 degree oven for 6 to 8 minutes depending on thickness of fish filet.
10.) Ladle the amount of sauce you prefer over and or around fish.
11.) Garnish fish by sprinkling toasted coconut flakes over the top of the fish.