Roasted Ono and Paprika Strudel
Keith Culhane, Sous Chef,
Kea Lani Hotel
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2 teaspoons lemon juice
1 teaspoon olive oil
1 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon black pepper
12 ounce Hawaiian ono fillet
6 paprika peppers, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 red onion, julienned
1 lemon
6 ounces raw spinach
4 ounces Parmesan cheese, grated
3 egg whites
2 ounces panko or white bread crumbs
2 ounces feta cheese
7 sheets filo dough
2 tablespoons olive oil
3 ounces Parmesan cheese, grated
6 large parika peppers
Combine lemon juice, olive oil, garlic, cayenne pepper, chili powder, marjoram, salt and black pepper; blend well. Coat ono
fillet and marinate for 4 to 6 hours in the refrigerator. Cook fish in a pan with a screen on the bottom at 400¡F. until
lightly done. Let cool, then cut into strips 1/2-inch wide by the length of the fillet. Cook peppers and onion in a pan with
a screen on the bottom at 400¡F. until some peppers begin to blacken. Let cool. Grate lemon and blanch rind. Combine ono and
pepper mixtures; toss lightly to mix. Rinse spinach and blanch; dry with clean towel. Combine spinach, Parmesan cheese, egg
whites, panko and feta cheese; set aside. Place 1 sheet of filo on a piece of plastic wrap, lightly brush with olive oil,
placing more on the edges. Sprinkle with Parmesan cheese, repeat five times. Evenly place the spinach mixture on the filo
except for the outer one inch. Place two more sheets of filo on top and oil the edges. Place the ono mixture on top except
for one inch around the edges. Roll the entire sheet into a log shape, then sprinkle with Parmesan cheese. Bake at 400¡F.
until golden brown. Prepare a paprika coulis sauce by roasting paprika peppers, then remove seeds and skin. Pure in a
blender. Salt and pepper to taste. Strain. Cut ono and serve with paprika coulis sauce and garnish with roasted paprika
peppers. Makes 4 servings.
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