Seared Lilikoi Glazed Ono & Nalo Greens with Wasabi Lilikoi Vinaigrette
Gordon Lum, Ex. Sous Chef,
Caterair International
- 3 ounces lilikoi puree
1 ounce honey
12 ounce Hawaiian ono fillet
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon olive oil
4 stalks green onion
4 plum tomatoes, hulled
4 ounces Waimanalo greens
12 red oak leaves
1 ounce cucumber, julienned
1 ounce red ogo
Wasabi-Lilikoi Vinaigrette
1/2 ounce red bell pepper, brunoise
1/2 ounce yellow bell pepper, brunoise
1 ounce enoki mushrooms
Combine lilikoi puree and honey in a saucepan and cook until slightly thickened and reduced, about 5 minutes. Cut
ono into four sashimi blocks. Season with salt and pepper. Rub pan with olive oil and heat. Sear ono on all
sides. Brush with lilikoi glaze and place under broiler for a few minutes to glaze. Blanch green onion in
boiling water; cool and set aside. Cut off tops of tomatoes and scoop out pulp. Bundle 1 ounce of Waimanalo
greens and tie with a green onion. Place bundle in tomato shell. Place at 12 o'clock on plate. Combine cucumber,
ogo and 1/2 ounce Wasabi-Lilikoi Vinaigrette; toss to blend. Form 1/2 ounce of mixture into a coned mound and
place 2 inches in front of salad mix on plate. Slice each ono block into six pieces and arrange around
cucumber-ogo mound. Combine red and yellow peppers; toss to blend. Sprinkle 1/2 oz. of peppers on each plate.
Arrange 1/4 ounce of enoki mushrooms in salad bundle. Drizzle 1 1/2 ounce of Wasabi-Lilikoi Vinaigrette over
greens and plate. Makes 4 servings.
Wasabi-Lilikoi Vinaigrette
-
2 teaspoons wasabi powder
2 teaspoons macadamia nut oil (Oils of Aloha)
2 teaspoons minced Maui onion
2 teaspoons minced red ogo
1 teaspoon minced ginger
2 ounces sake
2 ounces lilikoi puree
2 ounces olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Combine wasabi powder and macadamia nut oil. Place in food processor and add Maui onion, ogo, ginger, sake and
lilikoi puree; blend well. With machine running slowly add olive oil. Season to taste with salt and pepper.
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