4 pieces fresh mahi mahi (6 ounces each)
8 ounces Pa`i `ai MA`O Organic root vegetables
4 tablespoons salsa verde
Pickled limu (see below)
4 tablespoons butter (unsalted)
Make Pickled Limu
2 ounces fresh limu
1 cup rice wine vinegar
½ cup sugar
2 cups ice cubes
Bring vinegar and sugar to a simmer until the sugar is dissolved. Pour the simmering liquid over the limu. Allow the limu to steep in the hot liquid for 2 minutes, then add the ice. Reserve. The pickled limu will keep in the refrigerator for 3 days.
Make Salsa Verde
1 cup MA`O parsley, chopped and loosely packed
¼ cup MA`O basil, chopped and loosely packed
1 tablespoon capers, chopped
Zest of 1 lemon
1 tablespoon shallot, minced
1 anchovy (optional)
½ cup extra-virgin olive oil, more or less
Chile flakes (optional)
Salt and pepper
Place all ingredients except the oil in a blender. With the machine running, pour in the oil and blend until the sauce is smooth and bright green. Reserve.
Roast the MA‘O Root Vegetables (Carrots, Hakurrei Turnips, Radishes). Peel the carrots and turnips and remove the tops. Cut the vegetables so they are all roughly the same size. That is, leave some of the young veggies whole and split some of the larger ones. Toss the vegetables with olive oil, salt and pepper and spread out on a sheet pan. Roast the vegetables for 12 minutes at 424° F. Keep warm.
Pan-Fry the Fish and Pa‘i ‘Ai Heat two sauté pans over medium heat. Swirl 2 tablespoons of butter in each pan. Season the pa‘i ‘ai and fish on both sides with salt and pepper. Place the fish in one pan and the pa‘i ‘ai in the other. Cook on one side for 3 minutes. Flip the fish and pa‘i ‘ai and add the rest of the butter to the pans.
Butter baste until almost cooked through, 3 more minutes.
Assemble the Dish Spoon some of the sauce on the plate. Place down the pa‘i ‘ai. Top the pa‘i ‘ai with a piece of fish. Scatter the root vegetables around the fish. Scatter some pickled limu around the plate. Grind!