Update my dinner status, I'm making this tonight.
Servings: 2 Servings
Total Time (median): tell us
Ingredients
Preparation
Season opah with salt, pepper, and olive oil. Heat a skillet until very hot; brush lightly with salad oil. Sear opah on all sides, leaving center of fillet raw; thinly slice. For each serving, place a leaf of radicchio and arugula on each plate; arrange cucumber and tomato slices alternately on leaves. Top with opah slices. Garnish with enoki mushrooms and daikon. Serve with Lemon Grass Dressing. Makes 2 servings. LEMON GRASS DRESSING Combine 1 tablespoon Thai fish sauce, 3 tablespoons lime juice, 1/4 cup peanut oil, 1/2 teaspoon ginger juice, 1/2 teaspoon finely minced lemon grass, and white pepper and sugar to taste; mix well. Makes 1/2 cup. (courtesy of Dwight Yoshida, Executive Sous Chef, Holiday Inn Airport) Recipes compliments of Department of Business, Economic Development & Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK HAWAII SEAFOOD FESTIVAL - JULY 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
