Hawaiian fish cooking basics Recipe

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Hawaiian fish cooking basics

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Fish, Hawaiian, North American, Seafood

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Ingredients:

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Procedures:

1	Fish: select 1 ?to 2 pounds of ? thick pieces ahi, hebi, mahi mahi, ono, opah, swordfish, or tombo.
2	(fish may have dark-colored sections that are stronger flavored than lighter flesh).
3	Cut off and discard any skin.
4	Rinse fish, pat dry, and cut into pieces as recipes direct.
5	Rub fish all over with 1 tablespoon olive oil.??to grill: place oiled fish on a greased grill 4-6" above a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds).
6	Cook fish, turning once or twice, until done to your liking (cut to test).
7	For rare (still the raw color in center), allow about 3 minutes total.
8	To cook evenly (center slightly translucent), allow 5-6 minutes total.??to saute: place a 10-12" nonstick frying pan over high heat.
9	When pan is hot, add 1 teaspoon salad oil and oiled fish.
10	(for 2 pounds fish, cook half at a time).
11	Turn once or twice to brown and cook to your liking (cut to test); drippings may scorch and smoke.
12	For rare (still the raw color in center), allow about 3 minutes total.
13	To cook evenly (center slightly translucent), allow 5-6 minutes total.