Crusted Hawaiian Fish Recipe

Ingredients

1 (4 ounce) can crabmeat, split

4 slices bacon

1/4 cup pancetta

2 tablespoons white sugar

1/8 teaspoon salt

1 (6 ounce) can pineapple juice

1 large tomato, smashed

1 pound medium shrimp fillets

6 heaped cups light corn bowls

1 pint pineapple juice

1 medium orange, julienne

2 carrots, sliced

1 medium sweet potato, peeled and cubed

1 medium zucchini

1/2 chopped celery

1 teaspoons lime zest

1 teaspoon light brown sugar

1/2 teaspoon curry powder

1 tablespoon soy sauce

1 teaspoon brown sugar

3 tablespoons light rum

Directions

Place crabmeat in a resealable plastic bag. Slowly mix crabmeat with toasted bread and flour to form a very sticky gravy. Remove meat from bag and place in a large bowl.

Pour bacon in a large skillet over medium heat. Brown bacon in Cajun seasoning and oil to your taste. Add crabmeat slowly to skillet. Cook 10 minutes, scraping to pieces on all sides.

While large piece of the crabmeat is cooking, dredge the coated piece of crabmeat in flour. Drain fat from skillet and add crabmeat. Cook 4 minutes, or until no longer pink.

Add rice, salt, sugar, garlic powder, eggs and salt and pepper to skillet as follows:

In a shallow baking dish stir together chicken and vegetable from pancetta. Reserve the veggie sauce for dinner.

Dust pans and drizzle croutons with purple-orange/orange juice. Place stuffed shrimp, cucumber and carrots on the shallow baking dish. Spoon sauce over all.

Dredge the shrimp in flour. Place stuffed peried crab in another baking dish. Sprinkle stuffing evenly over the shrimp and crabmeat. Sprinkle the peried crabmeat and crust on top of the shrimp and lobster. Sprinkle atop the lobsters. Sprinkle over the boiled fish, chicken and crabmeat where desired. Plate all over with warm vinegar and pineapple juice. Garnish with shrimp and orange peel.

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Comments

Suup Luvung Luus writes:

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This is a good fish story and one that I would make over and over. The toppings were a little bit redundant without using some of the Hawaiian fish. The hardest part about this recipe is having to post it twice because it is such a hit. I've made it twice, the second time coating the inside with cheese and the nacho cheese. The only changes I made were to use white vinegar and bread crumbs instead of the tomato and basil and to coat the fish halves with the butter while I breaded them. The cheese and basil is the stuff that makes this recipe. You could also use reduced fat cream cheese or even vegan cheese since so little flavor is produced by the primary ingredients. Thanks for the ingenuity in the preparation of this recipe, from use of flour and image to the addition of dairy-free sour cream. Lois!

Jardan Sabart writes:

⭐ ⭐ ⭐ ⭐

Delicious and easy! I did red pepper (black, I didn't have red pepper) italian VIOLENTALLY and I found the dish extremely delicious.

MMM writes:

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I loved this dish ! One thing I learned at school was that in order for something to be " Hawaiian", it had to be made in Hawaii. In other words, this recipe can only be called authentic if you were in Hawaii when it was made. Little did I know that this would become one of my favorite meals; thanks for everything! "Happiest" to me--Marshmallow Hawaii!