Since then, I’ve been recreating this fish dish on average nearly once a week. I keep thinking at one point I’ll take that first bite and be like, “ok, I’m tired of it now,” but the bright, rich, crispy taste never ceases to disappoint while simultaneously transporting me back to Waikiki.
Food time travel in a single bite.
- 4 6 oz filets Dense White Fish Opah, Moonfish, or Orange Roughy
- Pinch Kosher Salt
- 1/2 tsp Ground Pepper
- 1 cup Panko Japanese Breadcrumbs
- 1/2 cup Shredded Parmesan Cheese
- 1/2 cup chopped Macadamia Nuts finely chopped
- 2 tbsp finely minced garlic
- 1/2 cup finely chopped basil leaves
- 1/2 tsp finely chopped thyme leaves
- 2 tbsp olive oil
- 1/4 cup dry white wine Vermouth works great too
- 1/4 cup chopped onion
- 2 tbsp chopped parsley
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1/2 cup softened butter
- 1/4 cup capers
- 1/2 tsp salt
- Season fillets with the salt and pepper. (Note: if using frozen filets, defrost first according to directions.)
- In a large skillet, heat olive oil over medium-high heat. Saute filets until golden-brown (about 4 minutes on each side).
- In a saucepan, heat wine, chopped onion, parsley, and lemon juice. Cook on medium high until liquid reduces to half.
- Add heavy cream and simmer for 2 minutes.
- Remove from heat and whisk in softened butter, a little at a time until all is melted. Add salt and capers.
- Top Fish with Lemon-Butter Wine sauce with capers and serve immediately.