Entree Category



Broiled Shutome On Black Turtle Beans with Tomato Cilantro Vinaigrette Tim Le, Cook, Sheraton Waikiki Hotel 1 cup black turtle beans 2 tablespoons olive oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped round onion 1/4 cup finely chopped lemongrass 1 tablespoon lemon juice 2 tablespoons apple cider vinegar 1/4 cup sherry wine 1/4 teaspoon crushed red pepper Salt and ground black pepper to taste 4 Hawaiian shutome fillets (3 oz. each) Tomato Cilantro Vinaigrette Soak black turtle beans in water overnight. In a small pot boil the beans in lightly salted water until soft. Drain; set aside. In a large bowl combine olive oil, garlic, onion, lemongrass, lemon juice, vinegar, sherry, crushed red pepper, salt and pepper ; blend well. Add shutome and marinate for 2 hours. Prepare Tomato Cilantro Vinaigrette. Broil fish on both sides for 3 minutes or until done. Serve shutome with black turtle beans and drizzle with Tomato Cilantro Vinaigrette. Makes 2 servings. Tomato Cilantro Vinaigrette 1 teaspoon finely chopped garlic 1 tablespoon finely chopped onion 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 1 tablespoon finely chopped cilantro 1 cup finely diced tomatoes 1 tablespoon lemon juice 1 tablespoon Thai sweet chili sauce Salt and ground black pepper to taste In a skillet sweat the garlic and onion in olive oil. Add all the remaining ingredients, except salt and pepper, and cook for 5 minutes. Season to taste with salt and black pepper. Makes 2 servings.

Broiled Shutome On Black Turtle Beans with Tomato Cilantro Vinaigrette