Tiki's Recipe: Pan Crisped Hawaiian Swordfish and Kula Baby Romaine Salad

Pan Crisped Hawaiian Swordfish & Kula Baby Romaine Salad, Spicy Escabeche vinaigrette, Ho farms tomatoes

*using SOQ –Ho farms tomatoes, Oils of Aloha, Twin Bridges Farms Onions

This is a dish of Spanish origin and because of that where ever in the world there is Spanish influence there is a version of this dish. Escabeche is usually with fish but also with chicken, rabbit & pork in Spain.  It fits into our melting pot cuisine in Hawaii as many of the versions of it are from Island or coastal countries with tropical & semi tropical waters.  It is highly spiced and usually eaten cold, it can also be eaten hot.

This can be served as an entrée salad by using a larger cut of fish and adding your favorite starch like, fresh steamed brown rice, quinoa, or some fresh pasta noodles.
For the Swordfish:
• 1# of Hawaiian Swordfish cut into four steaks about ¾” thick and 4 oz. each.
• Panko, as needed.
• Flour, as needed.
• 2 Egg white, beaten lightly, plus 2 tablespoons of water.
• 2 tablespoons of sliced local scallions.
• 2 tablespoons of rough chopped cilantro stems.
• Sea salt & fresh cracked pepper.

1. Mix the panko, scallions & cilantro in a bowl.
2. Season the fish steaks on both sides lightly with salt & pepper.
3. “Bread” the fish in the traditional way by dredging in the flour, then in the egg white and finally in the panko mixture.
4. Reserve in the refrigerator, you can sprinkle some of the excess panko on the plate first to store the steaks.

For the Escabeche vinaigrette:
2 oz. Oils of Aloha Macadamia nut oil.
½ cup Ho farms Fiesta or other tomatoes.
A half of a cup each red, yellow & green bell pepper, julienned.
1 tablespoon rough cut fresh garlic.
A half of a cup of Twin Bridges Farms onion julienne.
2 tablespoon of capers with their juice.
A tablespoon each fresh chopped thyme, oregano and cilantro.
A half teaspoon of toasted ground cumin.
A half teaspoon ground coriander.
A half teaspoon crushed red chilies (or chili pepper water, to taste).
1 cup of dry white wine.
• The juice of 1 lemon.
4 tablespoons of rice wine vinegar.
3 bay leaves.
• Fish sauce, to taste.
• Fresh cracked pepper, to taste.

1. In a small saucepan cook the bell peppers, onions & garlic in the Macadamia nut oil on medium high heat until the garlic turns light brown.
2. Remove from heat & add all the other ingredients except the fish sauce, salt & pepper.
3. Put back on the heat & bring to a simmer, allowing the alcohol to cook off, but don’t over boil it as all the liquid will cook out.
4. Add a little fish sauce and cracked pepper and taste for the salt content.  The fish sauce will give a mild anchovy flavor and salt won’t be necessary.
5. Remove from the burner & hold vinaigrette to the side at room temperature.
For the grilled Kula Romaine:
• One head baby Kula Romaine.
• A few tablespoons of Caesar salad dressing.
1. Wash, dry & quarter the Romaine lettuce the long way through the core so the leaves stay intact. Be sure not to cut off the core first!
2. Slather Caesar salad dressing on one of the flat sides.
To finish the dish:
1. Preheat a grill on high for the Romaine.
2. Preheat a skillet with a quarter inch of macadamia nut oil for the Swordfish to about 325˚ f.
3. Panfry the Swordfish on both sides and transfer to paper towels to drain excess oil.
4. Grill the Romaine on the dressed side only and transfer to four plates.
5. Lean the fish on the lettuce
6. Spoon the juicy vegetable vinaigrette mixture over the fish & some on the plate. Mix it as you spoon to get the liquids other than the oil.
7. Serve and enjoy. Remember the dish is designed to eat cold also. To do this, put the vegetable vinaigrette right over the cooked fish in a sealable container and marinate overnight. Then eat with greens cold!