Opakapaka Fish on Hirabara Baby Greens, Green Apple Vinaigrette, and Stilton Bruschetta
- 1 cup apple juice
- 1/2 cup champagne vinegar
- 1/2 teaspoon chopped shallots
- 1 teaspoon honey
- 1 teaspoon sweet soy sauce
- 1 cup olive oil
- 2 green apples, chopped finely
- 1/2 pound baby greens
- 4 (5-ounce) fresh Opakapaka fish fillets or Mahi Mahi
- 4 (3/4-inch-thick) slices French bread
- 1/2 cup olive oil
- 4 ounces Stilton
Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Peter Merriman, Merriman's Restaurant, Hawaii