Curried Crab-Crusted Kona Kampachi

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.

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.

  • 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
  • *Can substitute with any medium- to firm-textured whitefish
  • 2 cups panko flakes
  • 5-6 ounce filet of the Kona Blue Kampachi*
  • 1 lump crab meat

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.

Published on July 8, 2010