Curried Crab-Crusted Kona Kampachi

Recipe of the month

The delicate and fresh flavors of whitefish come alive in this creation from Chef Ryan Luckey of Maui’s Pineapple Grill. A touch exotic but easy to make, the dish is a reflection of Hawaii’s eclectic culture and cuisine.

2 cloves garlic, minced
1 onion, diced small
1 carrot, diced small
1 fennel, diced small
1 tablespoon olive oil
1 tablespoons madras curry powder
1 quart heavy cream
Salt and pepper
1¼ cup cilantro, chopped
Juice of one lime
2 cups panko flakes
5-6 ounce filet of the Kona Blue Kampachi*
1 lump crab meat

*Can substitute with any medium- to firm-textured whitefish

Sauté garlic, onion, carrot and fennel in olive oil in a small skillet, until translucent, add curry powder and heat 30 more seconds, add heavy cream and reduce for around 15-20 minutes.

Season with salt and pepper, fold in cilantro and lime juice and cool. When cool, add panko flakes to create the crusted effect.

Salt and pepper the Kampachi and sear on one side for about 30 seconds.

Remove from skillet and place in a pan that can go into an oven.

Add a generous (2-3 ounce) portion of crab to the top of fish and place into a 450°F oven for about 2-3 minutes, until crust has a slight brownness to it. Serves 4-6.

WE Wine recommendation: Continuing with the Pacific theme, serve with an off-dry Pinot Gris from New Zealand, such as Forrest Estate’s 2006 Marlborough Pinot Gris ($15). The creamy texture echoes the luxurious crabmeat and accents the panko’s crunch.

Published on January 21, 2008
Topics: Pairings, Recipes

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