Turtle Bay Hilton Steamed Mahi Mahi with Island Pesto

Posted by Chyrel at recipegoldmine.com on 1/4/2002, 11:15 pm

Source: Executive Chef Daryll Hersche, Turtle Bay Hilton

2 (6 ounce) Mahi Mahi

Pesto Mix :
1/4 cup parsley, chopped
1 tablespoon unsalted butter
2 cloves garlic
1/2 ounce sesame seed oil
1 ounce shoyu sauce
1/2 piece Hawaiian chile pepper
1 teaspoon fresh ginger
1/4 cup green onion

Sauce:
4 ounces liquid left from steaming fish
1/2 teaspoon cornstarch
I teaspoon white wine

Combine all the pesto in a bowl with a whip; place evenly on top of fish. Place fish on a dish which can hold approximately 4 ounces of liquid. (This liquid hill be left in dish after fish is steamed.) Take pan which will hold size of dish. Fill pan 1/4 of the way with water then place dish inside (water should not overflow into the plate). Cover the whole pan with aluminum foil. Place on high heat and steam approximately 5 minutes and check fish for doneness. Remove fish from the pan then place the fish on a separate plate with vegetable and starch. The liquid left on the plate will be for your sauce.

Place liquid in pan, reduce a quarter of the way. Just before pulling from the fire combine white wine and cornstarch and pour in the liquid, it thickens the sauce. Then ladle over fish.