INGREDIENTS

• 1 dozen live medium-sized oysters (Fanny Bay & Steamboat oysters work great)
• 1 cup Japanese mayonnaise
• 1/2 cup spinach, cooked, chopped, & drained
• 1/4 cup grated parmesan cheese
• 1 lemon, sliced for garnish

PREPARATION

1. Shuck oysters so that they are on the half shell.
2. In a bowl, mix Japanese mayo, spinach, and parmesan. Spread over each oyster, covering the entire shell.
3. Place on a foil-wrapped baking sheet adjusting and folding the foil until the oysters are steady (optional: sprinkle the baking sheet with rock salt to help stabilize the oysters).
4. Broil for 10-15 minutes or until bubbling and golden brown.
5. Garnish with lemon slices and serve hot.

Simple, Easy, and Delicious!

The post Oyster Rockefeller appeared first on Royal Hawaiian Seafood.

Yield: Serves 2-3
Time: 50 minutes

INGREDIENTS

• 1 Live dungeness crab
• 1 stick of Kerrygold butter
• 12 garlic cloves, chopped
• 1 tablespoon of fish sauce
• 1 tablespoon cracked black pepper
• 1 teaspoon sugar
• 1 teaspoon parsley, for garnish

PREPARATION

1.  Boil crab for 8 minutes.  Clean and cut crab into 4-6 pieces.
2. Place garlic and butter in a medium saucepan over medium-low heat for 10 minutes and stir occasionally. Add fish sauce, pepper, and sugar and mix well.
3. Place crab in an oven-safe baking dish and pour garlic pepper butter over the crab.
4. Roast the crab in a 350 degree oven for 25-30 minutes.
5. Serve hot.

Recipe by: Bao Ngo
from nolimitcooking.com

The post Garlic Pepper Butter Roasted Crab appeared first on Royal Hawaiian Seafood.

Yield: Serves 3-4
Time: 35 minutes

INGREDIENTS

• 1 pound Kauai Shrimp
• 1 stick of Kerrygold Butter, softened
• 6-8 garlic cloves, finely chopped
• 1 tablespoon of Cajun seasoning, more or less to taste

PREPARATION

1. To butterfly the shrimp, remove the heads and set aside.   Then, using a sharp knife, make an incision along the back of the shrimp without cutting all the way through.  Devein and flatten each shrimp, and set aside.
2. In a small bowl, mix softened butter and garlic together.
3. Season both sides of the shrimp with Cajun seasoning.
4. Add a teaspoon of garlic butter to each butterflied shrimp.
5. Broil the butterflied shrimp and shrimp heads in the oven for 5 minutes
6. Serve Hot.

Recipe by: Bao Ngo
from nolimitcooking.com

The post Cajun Butter Broiled Butterflied Shrimp appeared first on Royal Hawaiian Seafood.

Recipe by Kumu Hula Kawika Alfiche from the local Kaululehua Hawaiian Cultural Center.

INGREDIENTS

• 1/2 pound kanpachi (diced)
• 2 tablespoons ogo
• 2 tablespoons chopped green onion
• 1 teaspoon black sesame
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon Hawaiian sea salt

PREPARATION

In a bowl, mix ingredients. Add more seasoning to taste.

The post Kanpachi Poke appeared first on Royal Hawaiian Seafood.

YIELD: Serves 1
TIME: 15 min

INGREDIENTS

• 1 ice-cream scoop of steamed white rice
• One 12-inch flour tortilla
• 1 small handful mixed greens
• 1 tostada
• Ahi Tuna Poke, recipe follows
• Pickled ginger, for garnish
• Serving suggestions: wasabi, spicy mayonnaise and teriyaki sauce

Ahi Tuna Poke:

• 1 pound sushi-grade ahi tuna (we dice it for you!)
• 2 tablespoons chile paste
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• Kosher salt

PREPARATION

1. In a bowl, mix together the tuna, chile paste, ginger, sesame oil and a pinch of salt.
2. Scoop the rice onto the tortilla. Top with the mixed greens, followed by the tostada. Place some Ahi Tuna Poke on the tostada, and top with a few pieces of pickled ginger. Add about a tablespoon each of wasabi, spicy mayonnaise and teriyaki. Wrap up like a burrito.

Poke meets burrito with a crunch. It’s heaven!

The post Ahi Poke Crunch Wrap appeared first on Royal Hawaiian Seafood.

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA. Image by Diana DeLucia.

INGREDIENTS

Trout

• 8 ea. Trout Fillet (5 oz. portion) (3.5#)
• 2 Tablespoons Butter
• 6 Sprigs Thyme

Slow Roasted Grapes

• 32 ea.Red Seedless Grapes
• ¼ cup Grapeseed Oil

Cauliflower

• 1 head Purple Cauliflower
• 1 head Cheddar Cauliflower
• 1 head Green Cauliflower

Cauliflower Puree

• 1 head White Cauliflower
• 4 cups Cream
• 2 teaspoons  Salt
• 1 Tablespoon Curry Powder
• 4 Tablespoons Unsalted Butter

Braised Radishes

• 24 each French Breakfast Radish
• 2 cups Vegetable Stock
• 4 sprigs Thyme
• 2 Tablespoons Unsalted Butter

Brussels Sprouts

• 24 each Brussels Sprouts

PREPARATION

Trout 
​
Chef Note: The skin can be left on or removed. 

Remove all bones from the trout filet and portion to 5 ounces.  

Keep refrigerated until ready to cook. 

Chef Note: The butter and thyme will be used when cooking the fish.

Slow Roasted Grapes

Preheat the oven to 150° F (low fan).  

Wash the grapes and place on a paper towel to dry. 

Toss the grapes with grape seed oil and then place into a large sauté pan or lined baking sheet and roast for 2 hours. 

Cauliflower

Clean each head of cauliflower to ½ inch florets.  

Set aside. 

Cauliflower Puree

Place the cauliflower, cream, salt and curry powder into a large saucepan.  Cover and bring to a simmer for 30 minutes stirring every 10 minutes. 

Drain the Cauliflower and reserve the liquid. 

Puree half of the cauliflower mixture into a blender slowly adding half the butter and a tablespoon of the reserved liquid until smooth.  

Pass through a fine mesh Tamis. 

Pour the mixture into the lined pan to cool and cover with plastic wrap with a tight seal to prevent a crust from forming. 

Braised Radishes

Trim the radish tops leaving ¼ inch stem and wash until all dirt has been removed, then place the cleaned radishes in a large sauté pan. Cover with the vegetable stock and simmer on low heat for 8 minutes, add the butter and thyme and emulsify. 

Cool the glazed radishes at room temperature. 

Brussels Sprouts

Clean the outer leaves and discard. 

Cut the Brussels sprouts in half and peel away the tender leaves. 

Save the center Brussel sprout core for another use.  

Final Preparation

In a small sauce pot gently rewarm the cauliflower puree and keep a lid on until ready to plate. 

Place two large sauté pans on high; add 3 ounces of the grapeseed oil to both. 

When the oil is hot, sear the trout and cook for three minutes, add 2 Tablespoons of butter and thyme and cook two minutes.  

Remove the fish from the pan and place on a paper towel. 

In the other saute pan add the cauliflower, and lightly caramelize. Remove any excess oil and add the Brussels sprout leaves, radishes 3 Tablespoons of vegetable stock and heat all the vegetables, add 2 Tablespoons butter until emulsified. Finish with the almonds, grapes and then season.

Assembly

Spoon the cauliflower puree into the center of a coupe style bowl. Add the glazed vegetables on top followed by the trout. Serve immediately

The post Mt. Lassen Trout with Cauliflower, Brussels Sprouts, Radish, Grapes and Almonds appeared first on Royal Hawaiian Seafood.

INGREDIENTS

• 12 corn tortillas
• 1 medium sweet onion finely chopped
• 1 bunch cilantro finely chopped
• 1/4 cup fresh lime juice
• Salt and freshly ground black pepper
• 2 pounds red snapper fillets
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• Spray cooking oil
• 4 limes quartered, for serving
• Store-bought or homemade hot sauce for serving

PREPARATION

1. Wrap the tortillas in aluminum foil, in 3 packages of 4 tortillas each, and set aside.
2. In a medium bowl, mix together the chopped onion, cilantro, and lime juice.
3. Season with salt and pepper to taste.
4. Set aside, or cover and refrigerate for up to 4 hours.
5. Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.
6. While the grill is heating up, season the tops of the snapper fillets with the chili powder, paprika, oregano, and a sprinkling of salt and pepper.
7. Place the tortilla packages in the oven and set it at 250°F (120°C).
8. When the coals are ready or the gas grill is hot, liberally spray the skin side of each snapper fillet with cooking oil.
9. Place on the grate, skin side down, and grill for 4 minutes, until the skin is golden brown and a crust has formed.
10. Spray the top of each fillet with more cooking oil and gently turn them over.
11. Grill for 4 to 5 minutes more, until the center is just cooked through.
12. Transfer the snapper fillets to a cutting board, and cut them into quarters.
13. Put on a serving table with the warm tortillas, onion-cilantro mixture, quartered limes, and hot sauce, and let people assemble their own tacos.

Topped with a “salsa” of finely chopped sweet onion, fresh cilantro and a squeeze of fresh lime, which allows the fish to really shine.

The post Grilled Huachinango Tacos appeared first on Royal Hawaiian Seafood.

INGREDIENTS

• 1 lb. soba or udon noodles or 1 1/2 c. jasmine, brown or white rice
• 3 tbsp. soy sauce
• 3 tbsp mirin
• 1 tbsp. rice vinegar
• 1 tbsp. grated, peeled ginger root
• 3 garlic cloves, minced
• 6 scallions
• 1 head of bok choy (about 1 1/2 lbs.)
• 1 1/2 lbs. firm fish fillets, at least 1/2-inch thick
• 2 tsp. vegetable oil
• pinch of salt
• sesame seeds (optional)

PREPARATION

1. Cook the noodles or rice.
2. In a bowl, combine soy sauce, mirin, vinegar, ginger, garlic and 3 tbsp. of water. Set aside. Cut the scallions the diagonal into 1-inch pieces.  Cut the bok choy on the diagonal into 1/2 inch slices. Cut the fish into serving-sized pieces (fillets) or bite sized chunks.
3. In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes.  Transfer to a bowl and cover to keep warm.
4. Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover and simmer on low heat until cooked through (about 6 minutes for fillets, and 4 minute for bite-sized chunks). The fish will be done when the flesh is opaque.
5. Remove fish from sauce. Return noodles and vegetables to sauce and toss. Serve noodles and veggies on a plate or a bowl, with fish on top.  Sprinkle with sesame seeds, optional.

The stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

The post ASIAN BRAISED FISH WITH GREENS appeared first on Royal Hawaiian Seafood.

INGREDIENTS

• 4 oranges
• 1 or 2 limes
• 1 tablespoon soy sauce
• 3 tablespoons grapeseed oil
• 6 cups mâche (lamb’s lettuce) leaves
• 2 cups frisée lettuce, torn into bite-size pieces
• 1/2 cucumber, peeled, seeded, and thinly sliced (optional)
• 7 ounces sushi-grade salmon, skin removed
• 1 teaspoon sesame seeds, toasted

PREPARATION

1. Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
2. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
3. Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.

My favorite thing about this recipe is that is allows the fish to really shine

The post SASHIMI SALMON SALAD WITH SOY & ORANGE appeared first on Royal Hawaiian Seafood.