Peppered Hawaiian Fish With Asian Slaw Recipe
Ingredients
| 1 1/2 pounds Hawaiian fish, cut into 12 equal portions | ||
| 2 tablespoons peanut or salad oil | ||
| Coarsely ground pepper | ||
| 8 won ton skins, cut into 1/4-inch strips | ||
| Asian slaw and vinaigrette | ||
| 2 medium-size (2/3 lb. total) firm-ripe tomatoes, each cut into 12 wedges | ||
Directions
Rub fish with 1 tablespoon peanut oil instead of olive oil; sprinkle with pepper.
Pour remaining oil into a 6 to 8-inch frying pan over medium-high heat.
Add won ton strips; stir until strips are golden and crisp, 4 to 5 minutes.
Drain on towels.
Mix slaw with half the vinaigrette.
Arrange equal portions of slaw and tomatoes on 4 plates.
Saute fish; set on plates.
Spoon remaining vinaigrette over fish and tomatoes.
Top slaw with won ton strips.
Pour remaining oil into a 6 to 8-inch frying pan over medium-high heat.
Add won ton strips; stir until strips are golden and crisp, 4 to 5 minutes.
Drain on towels.
Mix slaw with half the vinaigrette.
Arrange equal portions of slaw and tomatoes on 4 plates.
Saute fish; set on plates.
Spoon remaining vinaigrette over fish and tomatoes.
Top slaw with won ton strips.
Chef
