Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp

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2 tablespoons sliced green onions

2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass)

2 tablespoons Hawaiian red salt (can substitute kosher salt)

1 tablespoon freshly ground white pepper

3 tablespoons olive oil

Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp:

2 ounces olive oil

1 medium Maui onion, small diced

2 ripe tomatoes, small diced

1 cup whole freshwater shrimp (can substitute any type of shrimp or squids)

2 tablespoons minced garlic

1 cup sliced fiddlehead ferns

1 tablespoon minced ginger

1/2 cup fish stock, vegetable stock, or clam juice

1/4 cup unsalted butter

2 lemons, juiced

3 green onions, sliced fine

Salt

Freshly ground black pepper

Braised Arugula, recipe follows

Braised Arugula:

2 tablespoons olive oil

1/2 pound baby arugula, cleaned

1 tablespoon minced garlic

Salt

Freshly ground pepper