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