Enjoy mercury-free yellowtail fish

February 6, 2008 6:03:30 PM PST
Nick Smith traveled to Kona Blue Water Farms and Kona Kampachi to show us eco-friendly, yellow tail fish. What's special about the water farm is that it raises these fish with absolutely no detectable levels of mercury.

Web site: www.kona-blue.com

Imagine a delicious, versatile, premium sushi-quality fish that's completely eco-friendly, open ocean grown, and sustainably raised from hatch to harvest, for the ultimate in purity and consistent availability.

Recipe:
Courtesy of Ryan Simas, Chef de Cuisine, Farallon Restaurant

    Kona Kampachi with Coconut Lemongrass Sauce
    Serves 4

    12 oz. Kona Kampachi
    1 cup blanched English peas
    1 bulb shaved fennel
    2 Tbsp. extra virgin olive oil
    Coconut-lemongrass sauce
    2 ea yellow onions chopped
    2 cloves garlic
    1 stalk lemon grass
    ½ cup chardonnay
    ¼ cup milk
    2 cup coconut milk
    1 ea lemon zested

    For the coconut sauce:
    Using a heavy bottom pan, gently sweat onions in some canola or vegetable oil on a low flame. When onions begin to soften, add garlic and lemongrass. After five minutes, deglaze with chardonnay, milk and coconut milk. Cover with a lid and cook for approximately 1 hour. When done, puree in a blender and pass through a chinois or sieve. Add the lemon zest and season with salt. Keep warm until ready to serve.

    In a sauté pan over high heat with a little canola oil, sear fish on both sides. Warm the peas in the sauce and ladle into a serving bowl. Toss the fennel in olive oil and salt and arrange over the sauce. Slice the fish if desired and place on the fennel.


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