Jesse Limpan in conjunction with AlohaCare is doing some amazing things with local produce. This amazing creation of island fish with olena pesto is one small example of how Jesse and AlohaCare are working not only to help the community, but to teach our keiki the merits of healthy eating.
Rate This Recipe:
Jesse Lipman’s Island Fish w/Olena Pesto
- 1/2 cup basil
- 1 1/2 cup kale
- 2-3 fingers of chopped olena (Hawaiian tumeric root)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup olive oil
- 2 Tbsp nutritional yeast (can substitute parmesan or romano cheese)
- 1 cup sunflower and pumpkin seeds
- 4 cloves chopped garlic
- 1 large bunch kale
- 1/3 teaspoon pepper
- 1/2 teaspoon Hawaii salt
- 1 T balsamic vinegar
- 1 tsp honey
- Olive oil
- 6-8 oz portion of fresh fish fillet (opah or monchong are great)
- Pinch of salt
- Pinch of pepper
- 1 tsp olive oil
- Put basil, kale, olena, salt and pepper to taste, olive oil, nutritional yeast and pumpkin seeds in food processor or blender and pulse until pesto sauce forms.
- Add more oil if the sauce is too thick.
- In a pan, saute garlic in olive oil over medium heat, add chopped kale, when kale softens and turns a darker green add vinegar, honey.
- Stir and turn off the heat. Season to taste with Hawaiian salt and pepper.
- Lightly season fish with salt and pepper.
- Heat oil in pan and cook fish over medium heat for 5-6 minutes per side.
- For plating, arrange fish on a bed of kale and top with pesto.