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Hawaiian Pesto-Crusted Ono On Baby Greens With Vinaigrette


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  • 1 1/2 cups cilantro leaves - (packed) stems removed, leaves rinsed and patted dry
  • 3/4 cup mint leaves - (packed) stems removed, leaves rinsed and patted dry
  • 1/2 cup toasted macadamia nuts plus
  • finely-chopped toasted macadamia nuts for garnish
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1 pinch cayenne
  • 1/2 cup canola oil
  • 4 Ono (Wahoo) fillets - (6 oz ea) (or Opakapaka [pink snapper])
  • 2 tablespoons sesame oil
  • 6 won ton wrappers cut in strips, for garnish
  • 6 ounces mesclun lettuce rinsed, spun dry
  • 1 papaya peeled, seeded, and finely diced
  • Asian Vinaigrette (listed below)
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned Maui onions
  • Chopped green onions garnish
  • 2 tablespoons minced green onions
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly-ground white pepper
  • 1/8 teaspoon salt
  • 1/3 cup macadamia oil


Servings 4


Step 1

To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides.

With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.) Scrape down the sides and process again. Adjust seasoning, to taste. Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour.

In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels.

Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.) Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary. Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.

In a large bowl, toss the greens with the papaya and Asian Vinaigrette to coat. Place papaya and greens on each of 4 plates Arrange the bell peppers and onions in the center of each serving and drizzle with a small amount of the dressing. Remove fillets from the pan and place 1 on each plate on top of the greens. Garnish each portion with the fried won ton wrappers, chopped nuts, and green onions, and serve.

For the Asian Vinaigrette: In a small bowl, combine the scallions, rice wine vinegar, lemon juice, soy sauce, ginger, garlic, sugar, pepper, and salt, and whisk to combine. Slowly add the oil in a steady stream, whisking. Adjust seasoning, to taste.

This recipe yields 4 servings.

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