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Onaga w/Dill Sauce

Onaga or Hawaiian red snapper lightly pan fried and served  with a creamy dill and mushroom sauce...absolutely delicious!

Posted By: Deirdre K Todd
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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US Metric
  • 4 onaga fillets, skin left on
  • 1/2 c. flour, to dust fish
  • 2 TB olive oil
  • 2 TB butter
  • 1 c. shiitake mushrooms, sliced
  • 2 c. heavy cream
  • 1 TB Aloha shoyu
  • 2 TB fresh dill, chopped
  • salt and pepper to taste

Cooking Process:

Season fish fillets with salt and pepper and dust with flour. In a skillet over medium heat; warm oil and butter. Place fish skin side down and brown 2 1/2 - 3 minutes. Turn and continue browning 2-3 minutes, just until fish turns opaque in the center.  Remove fish; keep warm.  Drain oil from skillet. Return approximately 2 TB of oil back into skillet.  Add mushrooms, cream, and soy sauce.  Bring to a boil; reduce heat. Simmer 3-4 minutes, until sauce is slightly thickened.  Stir in dill; season as needed.  Serves 3-4.