Edit ModuleShow Tags

Dinner Solved

THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.


Published:

(page 3 of 6)



Photo by Robbyn peck

ONAGA with COMPRESSED Zucchini

ACTIVE TIME: 15 MIN, START TO FINISH: 4 HRS  SERVES 4


This fresh dish looks great and tastes even better-plus, it's healthy. Compressing the zucchini takes time, but it can be prepared the day before and left in the fridge overnight. Steaming the fish is also simple. "Just do it slowly," suggests Takasaki.

4     zucchini (green skin peeled off and diced, flesh chopped coarsely)
4     squash (chopped)
1/2     cup extra virgin oil
1/4     teaspoon kosher salt
5     branches thyme
12     leaves basil (diced)
4     onaga filets
4     teaspoon niçoise olives

Photo by Alex Viarnes

 TO COMPRESS ZUCCHINI:
Add zucchini and squash mixture to pan with olive oil and salt and mix well. Place in 275-degree oven for two-and-a-half hours. Then gently squeeze mixture to get all the juices out and return to oven for another hour. Lastly, squeeze and remove zucchini and squash, saving both the pulp and the liquid.

TO SAUTÉ:
Place reserved and diced zucchini skin in pan with extra virgin olive oil, olives and basil.

TO STEAM ONAGA: 
Steam onaga for 8 to 10 minutes.

TO ASSEMBLE: 
Pour some of the reserved zucchini juice/extra virgin olive mixture over fish and top with diced zucchini/olives/basil mixture and leftover pulp.


























Photo by Alex Viarnes


Clue:


To squeeze the juices from the zucchini and squash, put the vegetables in a strainer and add the thyme.  Use a fork to infuse the herb and press out the liquids.





















Next:  Chef Takasaki  shows us Gilbert's Lobster Pasta
Edit ModuleShow Tags Edit ModuleShow Tags

Most Popular Stories

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module

Subscribe to Honolulu

Honolulu Magazine April 2018
Edit ModuleShow Tags

Trending

 

Colin Nishida, Beloved Chef and Restaurateur, Leaves a Culinary Legacy

Colin Nishida

An entire community remembers the owner of Side Street Inn.

 

Closing of Popular Lanikai Pillbox Hike Delayed Until Further Notice

Lanikai Pillbox Hike

The state asks for public input as it works to repair the old concrete observation stations on the trail, commonly known as “pillboxes.”

 

First Look: Panda Dimsum in Kalihi

Panda Dim Sum

Frogs, hedgehogs and bees, oh my! This spot dishes up cute, Instagrammable dumplings.

 

Kaimukī Gets da Shop, a New Kind of Bookstore and Event Space

Da Shop

It takes guts to open a brick-and-mortar bookstore in the days of instant online gratification, but in da Shop, local publisher Bess Press has found a way to allow fickle/loyal readers to have their cake and eat it, too.

 


20 Great O‘ahu Hikes

Explore 20 great adventures that offer beautiful vistas, waterfalls and more.

 

 

Edit ModuleShow Tags