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Saturday, March 17, 2012

HEBI - HAWAIIAN SHORTBILL SPEARFISH

HEBI - HAWAIIAN
SHORTBILL SPEARFISH
DINNER AT HOME

I had a bunch of vegetables and a large potato at home.  Ended up whipping up one of the best tasting dinners in a long time.  Went to Foodland Farms and picked up some very fresh Hawaiian Hebi which is a Shortbill Spearfish.  The Hebi has a shorter dorsal fin than other billfish species and its bill is very short.  Hebi caught in Hawaiian waters are usually 20 to 40 pounds.  Hebi has white to pink colored flesh that is somewhat softer than that of Nairagi or Kajiki.  Its flavor is mild similar to Mahi Mahi.

I grated some potato and onion into a bowl and let it sit in cold water for 30 minutes.  Drained and squeezed out all the water.  Added egg, flower, salt and pepper that was blended into the potatoes to bind it.  Made patties and cooked in vegetable oil.  I made a homemade Beurre Blanc sauce using white wine, vinegar, shallots, creme and butter.  This sauce was the bomb.  Could have put it on my cereal and loved it.  Put a bit of the Beurre Blanc sauce on the plate and then placed the potato on top.  Pan seared the Hebi until cooked through.  Put the Hebi on top of the potato and then covered with a mixture of vegetables and beans.  Sauteed celery, shallots, carrots, green and red bell pepper, jalapeƱo in some butter and then added corn and some Great Northern Beans.  Great Northern Beans are a delicately flavored white bean related to the kidney bean and the pinto bean. They are typically grown in the Midwestern US, though some people may grow and harvest them elsewhere. Depending upon where you live, you may find them available canned or dried. Though called a white bean, the color of Great Northern Beans tends toward cream and some say they look similar in shape, albeit smaller, to lima beans.  Coated the fish, potato and vegetables in the delicious Beurre Blanc sauce and enjoyed every last bite.  This was good.  Really good!

POTATO PATTIE WITH BEURRE BLANC SAUCE ON BOTTOM
HEBI ON BED OF POTATO WITH VEGETABLES
AND BEURRE BLANC SAUCE

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