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.

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.