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  • Recipe of the Day

    Keegan's Macadamia Nut Herb-Crusted Fish

    • 2 tablespoons olive oil
    • Pinch of kosher salt
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon finely chopped thyme leaves
    • 1 cup panko
    • 1/2 cup shredded Parmesan cheese
    • 1/2 cup finely chopped unsalted macadamia nuts
    • 3 tablespoons finely chopped basil leaves
    • 2 tablespoons finely minced garlic
    • 1/4 cup dry wine
    • 2 tablespoons chopped parsley
    • 1/4 cup chopped onion
    • 2 tablespoons chopped chives
    • 1/4 cup lemon juice
    • 1/4 cup heavy cream
    • 1-1/2 cups softened unsalted butter
    • 1/2 teaspoon salt
    • 1/4 cup capers
    • 1/4 teaspoon lemon juice
    • 4 (6-ounce) opah fillets (moonfish)

    Feeds 1 to 4

    COOKING INSTRUCTIONS

    Season fillets with salt and pepper. Combine crust ingredients; coat fillets with mixture.

    Heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serves 4.

    To make sauce: Heat wine, onion, parsley, chives and 1/4 cup lemon juice. Cook until reduces to half. Add heavy cream; simmer 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers and remaining lemon juice. Makes about 1 cup. Serve alongside fish.

    CULINARY DESCRIPTION

    "Tasty crust surrounds moonfish"

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    Baked Dijon Salmon

    • 1/4 cup butter, melted
    • 3 tablespoons Dijon mustard
    • 1 1/2 tablespoons honeyd
    • 2 T butter
    • 1/4 cup dry bread crumbs
    • 1/4 cup finely chopped pecans
    • 4 teaspoons chopped fresh parsley
    • 4 (4 ounce) fillets salmon
    • salt and pepper to taste
    • 1 lemon, for garnish

    Feeds 1 to 4

    Wow, this is a heck of way to serve salmon. I made this this evening and it came out great. I didn't "brush each salmon fillet lightly" though

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    Wrapped Salmon

    • 4 (6 ounce) fillets salmon, with skin and bones removed
    • 8 sheets phyllo dough
    • 1/2 cup melted butter
    • salt to taste
    • ground black pepper to taste
    • 4 tablespoons Dijon mustard

    Feeds 1 to 4

    "This is basically salmon Dijon, but with a twist

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