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Hawaii Recipes

Seared Furikaki Crusted Swordfish with Java Sambal

Source: Chef Mark Sassone, JJ's Broiler at Kalapaki Bay, Kauai

1/4 C peanut oil
1 lb fresh swordfish, in blocks
1 C panko
1 C furikaki
2 T garlic powder
1 T dried basil
2 eggs
½ C flour
to taste salt and pepper

Season fish with salt and pepper. Combine panko, furikaki, garlic, and basil; mix well. In a small bowl, beat eggs and set aside. Lightly coat fish with flour. Dip fish into egg, then coat with furikaki mix. Heat peanut oil in skillet until smoking. Brown each side of fish, leaving it rare in the middle. Slice and serve with Java sambal.

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