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“Hawaiian and Polynesian Recipes, Pt. XXI: Broiled Mahi-Mahi Teriyaki-Style with Grilled Pineapple and Sauteed Langoustines—one of the Best Dishes Hawaii has to offer” by Chef Cheryl La Tigre



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Chef Cheryl La Tigre

END Commentary 06-01-2012

Copyright © 2012 by MHB Productions

Word Count: 2,809.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, June 01, 2012 by Chef Cheryl La Tigre

HAWAIIAN AND POLYNESIAN RECIPES, PT. XXI

 Hawaiian and Polynesian Recipes, Pt. XXI: Broiled Mahi-Mahi Teriyaki-Style with Grilled Pineapple and Sauteed Langoustines—one of the Best Dishes Hawaii has to offer” by Chef Cheryl La Tigre



Bakersfield, CA, 06-01-2012 F: I have a wonderful dish for you today featuring the one fish that is practically synonymous with Hawaii, the much-beloved Mahi-Mahi, the relative of the dolphin but not a mammal but a fierce beast from the depths of the Pacific Ocean.  If one has never purchased a fresh one and had to cut off the head, then they have no idea just how tough the darned fish are.  I will never forget the first time the executive chef at the fine-dining restaurant I was working brought one in and handed it to me.  It was about four feet long and he told me to filet it for dinner that evening.  It must have taken me an hour to sever the head from the body because the spinal column was cutting through steel.  I sharpened my scimitar, I sharpened my cleaver (which got a major chip in the process) to take the head off and by the time I had finished, the fish was somewhat torn up.  The chef came in, looked at me and the fish, and began to laugh.  It was the most hilarious sight he’d ever seen.

Anyhow, Mahi-Mahi is available the world over, it’s found in frozen form across the nation but only in the Islands is it fresh from the sea and once you’ve tasted fresh Mahi, you will never forget the sensation.  I consider myself to be a gourmand when it comes to fresh deep-sea tropical fish and this is my ultimate favorite.  I am going to include quite a few preparations and methods for preparing this dish from how to broil fish to how to combine it with a delicious topping which today will be langoustines, the lobster-like shellfish that is not as popular as others but whose taste cannot be beat.  By the time we’re done today, you will be professional in preparing this fine item.  Let’s do it:

(#1601) GRILLED FRESH HAWAIIAN MAHI-MAHI WITH TERIYAKI GLAZE


Mahi-Mahi is one of those popular fishes that everyone associates with the tropical waters of the Hawaiian Islands.  They’re actually much more far-ranging than that but when tourists visit Maui, Oahu, or any of the other islands of the chain; they expect to see it on the menus so oblige them!

Yield:  4 servings / Mis-en-place: 1 hour / Cooking time: 4-5 minutes. 




Qty.
Measure
Item
Other
4
7-8-ounce
Mahi-Mahi filets

Sesame oil

Kosher Salt and Pepper (Recipe #1324)

3-4
Cups
Teriyaki Sauce (Recipe #343)

4
Each
Ti leaves

3-4
Cups
Vegetable du jour

3-4
Cups
Steamed Jasmine rice du jour

4
Each
Lemon crowns

Freshly minced parsley flakes
Rinsed
Spanish paprika

4
Each
Parsley sprigs
Rinsed
1-2
Cups
Broken Glass Garnish (Recipe #)

4
Each
Fresh pineapple wedges




Method:

1.      Mis-en-place: have everything ready with which to work! Have the freshest Mahi-Mahi filets you can find and rinse them when you do.  Pat dry and set aside.  Preheat your broiler.  Prepare the other items before proceeding:

(#1324) KOSHER SALT AND PEPPER SEASONING


1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes



Method:

2.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for. Here’s your Teriyaki Sauce formula:

(#343) TERIYAKI SAUCE #1



It is important for every cook and chef to have a tasty and easy-to-make teriyaki sauce recipe and this one is just that: the best you can find.  Be sure to thicken it with either a cornstarch or clear gel slurry, the latter being the preferable one due to its ability to retain the same consistency and clarity either hot or cold.  It’s not as easy to find outside of foodservice but can be purchased online from places like Amazon.com.  It’s an indispensable product to have on hand, to be sure!

Yield:  1 Quart  / Mis-en-place: 15 minutes:




Qty.
Measure
Item
Other
1
Quart
Soy sauce

1.5
Cups
Water

.75
#
Honey

3
Ounces
Brown sugar

.5
Teaspoon
Minced ginger

1
Teaspoon
Minced garlic




Method:

3.      Mis-en-place: Combine everything in a sauce pot and bring to a boil, dissolving both the sugar and the honey. If using as a sauce, tighten it up with a little cornstarch slurry whisked in as it boils to the desired thickness or chill and use as a marinade.

This is a very good, quick and easy teriyaki sauce/marinade that you can easily make and keep on hand for a couple of weeks.  Never use the same sauce to soak different meats, always use for just one type of meat to avoid cross-contamination.  This is extremely important so as to not cause foodborne illness.

Here’s our final garnish recipe:

(#1305) BROKEN GLASS GARNISH



This is a simple yet effective garnish that can be made from scrap vegetables, bits and pieces and then sprinkled around the rims of entrée plates for great effect. It is beautiful, highlights the food, and gives the diner something gorgeous to comprehend before he or she takes his or her first bite.  This may not be used on everything, just the most important menu items so as to NOT overkill its effectiveness.

Yield: about 1 cup / Mis-en-place: about 20 minutes:



Qty.
Measure
Item
Other
.25
Cup
3/16” square-cut carrots
Rinsed
.25
Cup
3/16” square-cut red cabbage
Rinsed
.25
Cup
3/16” square celery
Rinsed
.25
Cup
3/16” square cut red bell pepper
Rinsed



Method:

4.      Rinse cabbage well, and then toss all ingreds together. Let them dry a little bit at room temp then keep on the cold line. I will tell you when to utilize this garnish which is a very attractive one; it reminds me of the stars in the heavens.

This is a very important garnish that you will use on all sorts of things so keep it available at all times. Here’s a very important item that will help you become a better broiler-person if you follow this step-by-step:

(#1414) BROILED FISH PROCEDURE



It is important that all broiler chefs understand how to broil a fish properly; especially ones that are soft, flaky, and likely to fall apart during the procedure as otherwise, a great deal of money can be lost until they figure it out.  If one follows this step-by-step, they’ll have absolutely no problems at all and every fish portion will be spectacular.

Yield:  1 fish  / Mis-en-place: time varies:




Qty.
Measure
Item
Other
7
Ounce
Fish

3
Tablespoons
Compound butter

.5
Teaspoon
Stinkbug Seasoning

1
Ounce
Fish basting oil (Recipe #241)

1
Each
Lemon wedge (one-sixth slice)




Method:

5.      Mis-en-place: have everything ready with which to work!

6.      Cut the fish of choice into portions by slicing them on a diagonal 30° angle to the cutting board.  Portions should be approximately 5” x 7” x 5/8” to ¾” thick.  The portions MUST be in one piece so send smaller pieces to the sauté chef. 

7.      Prepare the fish basting oil and compound butter according to directions of the recipe.  Hold on the cook’s line or in your fridge with a sanitized pastry brush. 

8.      Fire up the broiler to 600°F.  To minimize the possibility of the fish sticking to the broiler, be sure to burn it off each and every day and then brush the grates free of soot and carbon buildup.  Dip an old rag in vegetable oil and then rub it across the grates as this will “season” them. 

9.      Cook fish according to directions.

This is an old country club formula from one of the top clubs in Bakersfield, CA, from the 1980’s. This is the Fish Basting Oil:

(#241) FISH BASTING OIL





Yield:  about .5#  / Mis-en-place: 10-12 minutes:



Qty.
Measure
Item
Other
4.5
Ounces
Butter, clarified

4.5
Ounces
Margarine, clarified

1.5
Teaspoon
Garlic salt

2-2/3
Tablespoons
Vermouth

2
Tablespoons
Lemon juice

2
Teaspoons
Worcestershire sauce

2
Teaspoons
Lawrey’s seasoned salt

1.75
Tablespoons
Lemon pepper

1.5
Teaspoons
Granulated sugar

1.5
Teaspoons
Hungarian paprika

.75
Teaspoon
A-1 steak sauce

.75
Teaspoon
Tabasco sauce




Method:

10.  Mis-en-place: As for the clarified fats, melt them in a sauce pan together BUT DO NOT STIR! When melted, draw the clear liquid off the top and discard the resi­due on the bottom. (By doing this process, you remove any whey or solids which can burn and smoke at low temperatures. The end product is clear oil that may be heated to high tempera­tures without burning).

11. Add remaining ingredients to clarified fats and thoroughly combine; then set bowl inside a larger bowl filled with ice and stir until emulsified. Keep what you need out at room temperature and discard it at the end of the night when you’re done.

This is an excellent flavoring agent that helps protect fish from being singed and also sticking to the broiler grates.  ALWAYS keep it chilled!

Final Preparation:

12. Rub the mahi-mahi filets with sesame oil and sprinkle with Kosher Salt and Pepper seasoning.  Cook them according to the BROILED FISH PROCEDURE.  The fish won’t take long so look for it to go a solid gray color and to lose the opacity of rawness.  Baste several times during the cooking process and try to turn over NO more than THREE times during cooking.

13. As you’re broiling the fish, spray the pineapple wedges with PAM or some such other food release spray and broil them, too, until they’re marked with charcoal lines.  If you need to baste them with FBO or with sesame oil, do so to keep them from sticking to the grates.  Always be sure to clean the grates each time you go to cook something to keep them from sticking.

14. Transfer the cooked mahi-mahi portions to four plates each with a ti leaf at the six o’clock position.  Place the vegetables at the 10 o’clock position and the rice at the 2 o’clock position.  Place a lemon crown sprinkled with both parsley flakes and paprika directly in the center with a parsley sprig alongside the fish.  Finally, dust the rims of the plates with the delightful Broken Glass Garnish.  Place a ramekin of teriyaki sauce somewhere towards the center of each plate, a pineapple wedge by the fish portions, and then tray out to the table and the awaiting guests.

Mahi-Mahi is one of the all-time classic broiled deep-sea fish from the mid-Pacific Ocean.  It’s always been a favorite of most people who visit the Islands and has become a popular item on the Mainland, too.  For some, Mahi can cause a histamine reaction which can be unpleasant in that it’s similar to being hit with a sudden bout of asthma so ALWAYS keep a supply of Actifed® or some such other antihistamine tablet on hand to help with the onset of this uncomfortable respiratory issue.
Rice is always good.
Now, I didn’t actually include the Sauteed Langoustines in the main recipe but here they are:


(#1602) SAUTEED FRESH LANGOUSTINES



There was a time back in the late 1980’s and 1990’s when the langoustine craze was sweeping the nation.  The fact that they taste almost like lobster fueled the outbreak of this delicious shellfish item.  Unfortunately, you don’t see them as much anymore but anytime I can obtain them, you’d better believe they’re on the menu!

Yield:  4 servings / Mis-en-place: 45-60 minutes / Cooking time: 4-5 minutes: 




Qty.
Measure
Item
Other
3-4
Cups
Fresh langoustines

.75
Ounce
Drawn butter

1
Ounce
White wine

1
Pinch
Stinkbug seasoning (Recipe #226)

1
Each
Lemon wedge

2
Drops
Tabasco sauce

2
Dashes
Worcestershire sauce

1
Dash
Chopped parsley
Rinsed
2
Ounces
Sauté butter (Recipe #219)




Method:

1.      Mis-en-place: have everything ready with which to work! Heat the drawn butter in a skillet and when it’s hot, add langoustines and sauté until tender.  Add the Tabasco sauce, the Worcestershire sauce, and the Stinkbug seasoning.  Deglaze the pan with the white wine and reduce until the liquid is almost gone.  Squeeze the lemon wedge into the mushrooms taking care to remove any seeds.  Finally, add the sauté butter has melted but hasn’t broken.  Add the parsley and serve it when the sauce is creamy and tasty.  Don’t overcook them or break the sauce! If you do, stir in a pinch of all-purpose flour and reheat. 

2.      Here’s the Stinkbug Seasoning formula:

(#226) STINKBUG’S SEASONING


1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes



Method:

3.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods. Here’s the Sauté Butter formula:

(#219) SAUTÉ BUTTER


1. About 1# / Mis-en-place: 10 minutes. 




Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest



Method:

4.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

5.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

6.      This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement.

Langoustines are popular shellfish items that can be used as entrees or as toppings for other menu items.  With a flavor like “mini-lobsters,” who can beat them? To serve them with your Mahi-Mahi, either spoon them atop the cooked fish or serve them on the side and allow the diners to top their fish themselves. 

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, today is the first day of June and we have but two more days to go and then its pau hana for me, my friends. I am so pleased that our week together has been fabulous, that we’ve made a great many fine recipes you’ve never made before and that you’re becoming a proficient fishmonger yourself.  I never really cared for that name: fishmonger sounds like someone related to a pimp or some such other thug-like imbecile lurking under the Wailuku Bridge.  I do hope you’ve been enjoying yourselves and that you will be returning tomorrow for our final two days, Saturday and Sunday! Love you all, this is so ono, my friends, so very ono!                               

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by STEPPENWOLF and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Cheryl La Tigre

Cheryl La Tigre
CEC, ACF, Chefs de Cuisine Association of Honolulu, Hawaii

This is a shot of me back in the 1980’s when I was working at a hotel in Honolulu, HI, on Waikiki Beach.  I began my career in the early 1970’s when I apprenticed to cook under one of the masters on the Big Island where I was born.  I moved to Oahu in the early 1980’s after having worked in both Kona and Hilo, HI, and have been there for most of my professional career.  I have also worked on Maui for a few years (1995-1998) and have also been on Kauai (2001-2003) before returning to Honolulu.  My goal is to prepare the next generation of chefs for the future and also to help the underprivileged in their struggle to attain careers in the foodservice industry.

Chef Cheryl La Tigre writes from Honolulu, HI.
---30---

The END Commentary for Friday, June 01, 2012 by Chef Cheryl La Tigre

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Cheryl La Tigre



Recipe created by Chef Cheryl La Tigre on June 29, 1992 in Honolulu, HI.

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