A big blue and white box arrived for me yesterday. Everyone in the family was excited. I couldn’t believe my children would be that excited over fish. This was not just any fish. It was Kona Kampachi
. Kona Kampachi is a sushi grade Hawaiian yellow tail. It is sustainably raised in the clean waters off the coast of Hawaii. I was the lucky recipient of a giveaway Food Blogga
had which was sponsored by the wonderful people at Kona Blue
. Thank you Food Blogga and thank you Kona Blue. You really made my day!
I would like to tell you that the kiddies were as excited as I was to get some of the freshest fish around. But that would be a fish tale. They were excited because the fish was shipped whole. That meant we had to gut, clean and fillet the fish. For my two children, that was an adventure. Many hubbies would cringe at the thought of having to gut a fish. But my hubby took it like a man and didn’t even use gloves. He gladly gutted and cleaned the fish. I filleted it after finding a video on YouTube. It wasn’t easy but I proudly display my nice fillets.
The fish was absolutely wonderful. I coated it with some spices and sesame seeds then made a nice Asian drizzle. It cooked in minutes and I paired it with some stir fried veggies. It doesn’t get any better than that. I used Trader Joe’s frozen veggies but you could do a fresh stir fry or another type of frozen vegetable. If you get a chance, order
some of this wonderful fish. It has tremendous health benefits and you won’t be disappointed.
I almost forgot to mention the Giada book signing. I hate to keep you hanging but I will give you details in my next post. Come back for a recipe from her newest book. Happy weekend!
Sesame Crusted Kona Kampachi with Asian Stir Fried Veggies
3 TBS sesame seeds
1 tsp garlic powder
1 tsp lemon pepper
4 Kona Kampachi fillets
2 TBS olive oil
2 TBS seasoned rice wine vinegar
2 TBS lite soy sauce
1 TBS fresh chopped cilantro
1 fresh lemon
16 oz package frozen stir fry veggies (or fresh/frozen veggies of your choice)
In a shallow bowl, mix together sesame seeds, garlic powder and pepper. Coat the fillets with the mixture. Heat the olive oil on medium high in a large fry pan. Cook the fillets for 1 to 2 minutes on each side or until they are seared. Remove from pan and keep warm on plates. Turn the heat to low and add vinegar, soy sauce and cilantro to pan. Squeeze the juice from a 1/4 of the lemon into the pan. Stir the mixture and heat until it comes to a simmer. Drizzle a spoonful of sauce on each fillet. Add the veggies to the remaining sauce and cook for another 4 to 6 minutes on medium heat while stirring occasionally. Serve the veggies next to the fish. Garnish with remaining lemon slices.