Parmesan-Macadamia Nut-Crusted Hoki

So, when we were in Waikiki, we dined at Duke's Canoe Club on the beach, and I had this dish but it was made with Opah (moonfish), fresh from the Pacific that morning.  It was the most delicious fish dish I'd ever had.  When we went to Duke's in Huntington Beach for New Year's, I had it again and even talked my best friend into it, too.  We had yet another delish meal. 


I found the recipe online from the Waikiki exec. chef and thought I'd try it at home. We can't get fresh Opah here, at least not without paying an astounding price, so I opted for Hoki from New Zealand. 


Hoki, the internet tells me: "Hoki is a type of fish in the hake family, found off the coasts of New Zealand and Australia. The fish are known by a number of other names, including blue grenadiers, blue hake, whiptails, whiptail hake, and New Zealand whiting. The fish have dense white flesh which is rich in omega-3 acids, making it a good dietary choice"  


It's a much tinier fish than the Opah, and not as pretty:

 This one's the Opah.

This one's the Hoki.

Anyway, I followed the recipe from their chef, and it was pretty good. Not Duke's, but very nice for a seafood dinner at home.  Macadamia Nuts are 'spensive, too, so it's a treat only now and then, but you could possibly do this with walnuts instead. 

Here's the recipe  by: Executive Chef Mike Wong of Duke’s Canoe Club Waikiki

Ingredients

4 (6 oz size) opah (moonfish) fillets
Pinch of kosher salt
1/2 teaspoon ground white pepper
1 cup panko (Japanese flour meal)
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
3 tablespoons finely chopped basil leaves
2 tablespoons finely minced garlic
1/2 teaspoon finely chopped thyme leaves
2 tablespoons olive oil


Season fillets with salt and pepper.  Combine remaining ingredients except olive oil; coat fillets with mixture.  In a skillet, heat olive oil over medium-high heat.  Sauté fillets until golden brown, about 4 minutes on both sides. 


Lemon-Butter Wine Sauce with Capers
In a saucepan, heat 1/4 cup dry wine, 1/4 cup chopped onion, 2 tablespoons chopped parsley, 2 tablespoons chopped chives, and 1/4 cup lemon juice. Cook until liquid reduces to half. Add 1/4 cup heavy cream; simmer for 2 minutes. Remove from heat and whisk in 1 1/2 cups softened unsalted butter, a little at a time. Add 1/2 teaspoon salt, 1/4 cup capers, and 1/4 teaspoon lemon juice. Makes about 1 cup sauce.


Give it a shot. Aloha.