Food Network: Hawaiian pesto-crusted Ono on baby greens with Asian Vinaigrette

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Hawaiian pesto-crusted Ono on baby greens with Asian Vinaigrette
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 1/2 cups packed cilantro leaves, stems removed,
leaves rinsed and patted dry
3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry
1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for
garnish
1 teaspoon minced fresh ginger
1 teaspoon fresh lemon juice
1 teaspoon chopped garlic
1/2 teaspoon salt
Pinch cayenne
1/2 cup canola oil

4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets
2 tablespoons sesame oil
6 won ton wrappers, cut in strips, for garnish
6 ounces mesclun lettuce, rinsed and spun dry
1 papaya, peeled, seeded, and finely diced
Asian Vinaigrette, recipe follows
1/2 cup julienne red bell pepper
1/2 cup julienne Maui onions
Chopped green onions, garnish

Directions
To make the pesto, in a blender or food processor,
combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne.
Process on high speed. Scrape down the sides.

With the machine running, slowly add 1/4 cup of the canola oil in a steady stream
to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time
with the machine running.) Scrape down the sides and process again. Adjust
seasoning, to taste. Place the fish in a large baking dish and smear both sides
with the pesto. Refrigerate for 1 hour.
In a large skillet, heat the sesame oil over medium-high heat. Add the won ton
strips and fry until crisp. Remove and drain on paper towels.
Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat
until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.)
Remove the fish from the refrigerator and pat the pesto sauce firmly onto both
sides, adding more if necessary. Add the fish fillets to the pan in batches to
prevent overcrowding and cook until crusted on both sides and the fish is just
cooked through, 2 to 3 minutes per side.
In a large bowl, toss the greens with the papaya and Asian Vinaigrette to coat.

Place papaya and greens on each of 4 plates Arrange the bell peppers and onions in
the center of each serving and drizzle with a small amount of the dressing. Remove
fillets from the pan and place 1 on each plate on top of the greens. Garnish each
portion with the fried won ton wrappers, chopped nuts, and green onions, and
serve.

Ingredients
Asian Vinaigrette:
2 tablespoons minced green onions
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
2 teaspoons soy sauce
1 teaspoon minced ginger
1/2 teaspoon minced garlic

1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/8 teaspoon salt
1/3 cup macadamia oil

Directions
In a small bowl, combine the scallions, rice wine
vinegar, lemon juice, soy sauce, ginger, garlic, sugar, pepper, and salt, and
whisk to combine. Slowly add the oil in a steady stream, whisking. Adjust
seasoning, to taste.