Recipes

Nanakuli High School Culinary Arts

Sweet Vegetable Confetti with Baked Potato & Teriyaki Mahimahi

Yield: 4 Servings

  • Baked Potatoes:
  • 4 medium baking potatoes
  • 8 to 10 tablespoons butter
  • Salt and pepper, to taste
  • Rub each potato with a little oil. Pierce each several times with a fork. Bake on a rack for 1 hour in a 400oF oven. Cool slightly. Scoop out the flesh and combine with butter, salt and pepper. Pierce baked skins with a fork to allow confetti vinaigrette to be absorbed. Keep warm.
  • Teriyaki Sauce for Mahimahi:
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1 cup soy sauce
  • 1 clove garlic, crushed
  • 1/2 teaspoon minced ginger
  • 3 tablespoons sherry
  • 4 mahimahi filets, each 5 to 6 ounces
  • Vegetable oil
  • Combine all ingredients except the mahimahi and oil in a saucepan. Heat until a foam forms. Remove from heat and cool. Marinate mahimahi filets for 30 minutes. Ten minutes before serving, saute the mahimahi in oil.
  • Confetti:
  • 3 to 4 tablespoons butter
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • 1 Sweet Ewa Onion, fine dice
  • 4 ears Aloun Farms corn, shucked
  • 2 heads Aloun Farms broccoli, finely chopped
  • 1/4 red bell pepper, medium dice
  • Salt and pepper, to taste
  • In a skillet, melt the butter with thyme and salt. Allow to brown slightly. Add the onion, corn, broccoli and red bell pepper and saute for three minutes. Keep warm.
  • Confetti Vinaigrette:
  • 1 cup granulated sugar
  • 2 teaspoons dry mustard powder
  • 1/4 cup rice wine
  • 1/2 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 teaspoons lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • Combine all ingredients. Set aside.
Plating:
  • Place a baked potato skin on a plate. Add some of the potato filling. Fill potato with vegetable confetti and vinaigrette. Top with a mahimahi filet. Add more vegetable confetti and vinaigrette. Garnish with sprig of thyme.

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