Share Your Table - Pancetta Wrapped Onaga and Mango Beurre Blanc

Pancetta Wrapped Onaga with Nalo Herb Salad and Mango Buerre Blanc

Yields servings

Mains

A note on onaga: onaga is a bottomfish species. From July 6 to the end of August, there is a fishing closure for these species. Other fish to consider during the closure might be uku (blue green snapper), monchong, or ono. For more information on bottomfish, go to www.hawaiibottomfish.info

4 (7 ounce) skinless onaga or snapper fillets
12 pieces thin sliced pancetta or bacon
3 tablespoons light olive oil
salt and pepper, to taste

Sauce

1 ripe mango, peeled, seeded, chopped
2 garlic cloves, choppeds
2 shallots, choppeds
1 tablespoon chopped ginger
1/4 cup chopped onion
2 cups Riesling
6 ounces unsalted butter
2 tablespoons Ling Ham chili sauce (optional)

Salad

6 ounces Nalo Greens
8 ounces cooked fingerling potatoes, sliced into rounds
tarragon, to taste
dill, to taste
marjoram, to taste
basil, to taste
chives, to taste

Vinaigrette

1 teaspoon Yuzu Koshu
1 lemon, juiced
1 tablespoon soy sauce
2 tablespoons mirin
salt and pepper, to taste

Salsa

1 ripe mango, diced
1 lime, juiced
2 tablespoons red onion, diced
2 tablespoons tomato, diced
1 jalapeno, diced
1 tablespoon cilantro, chopped
1/4 cup pineapple juice
salt, to taste

Preheat oven to 350 degrees. Season onaga fillets with salt and pepper. Wrap onaga using three pieces of pancetta per 6 ounce portion. In a sauté pan on med heat, lightly sauté onaga fillets until pancetta is slightly browned. Put in oven for 4-5 minutes.
In a medium sauce pot, reduce wine to ¼ cup with garlic, ginger, shallot, onion, Ling Ham chili sauce. Finish by whisking butter in a little at a time. Season with salt and pepper.
Combine and mix all ingredients for vinaigrette in a bowl, then add the potaoes, Nalo greens and herbs into a bowl and toss gently. Place one portion of greens and potatoes on plate. Place seared onaga on greens and drizzle the mango buerre blanc around the plate. Top with a spoon of salsa on the fish.