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.\r\n\r\n2 cloves garlic, minced\r\n1 onion, diced small\r\n1 carrot, diced small\r\n1 fennel, diced small\r\n1 tablespoon olive oil\r\n1 tablespoons madras curry powder\r\n1 quart heavy cream\r\nSalt and pepper\r\n1\u00bc cup cilantro, chopped\r\nJuice of one lime\r\n2 cups panko flakes\r\n5-6 ounce filet of the Kona Blue Kampachi*\r\n1 lump crab meat\r\n\r\n*Can substitute with any medium- to firm-textured whitefish\r\n\r\nSaut\u00e9 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.\r\n\r\nSeason with salt and pepper, fold in cilantro and lime juice and cool. When cool, add panko flakes to create the crusted effect.\r\n\r\nSalt and pepper the Kampachi and sear on one side for about 30 seconds.\r\n\r\nRemove from skillet and place in a pan that can go into an oven.\r\n\r\nAdd a generous (2-3 ounce) portion of crab to the top of fish and place into a 450\u00b0F oven for about 2-3 minutes, until crust has a slight brownness to it. Serves 4-6.\r\n\r\nWE 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.