Braden Family Cookbook

Chuck Braden

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HERB-CRUSTED OPAKAPAKA            K.F. Braden 

THE FISH       (2 servings)

2  5 - 7 oz portions of opakapaka fillets (substitute red snapper fillets)
2 TBSP peanut, canola or macadamia nut oil
1 large egg & 1/4 cup water, mixed (egg wash)
salt and pepper to taste


1/2 cup panko, finely chopped in food processor
(see, there really are recipes that require a food processor)
1/2 TBSP. fresh thyme (or basil) chopped very fine
1/2 TBSP. wasabi powder

Combine above to make crust.

Preheat oven to 400 degrees.  Heat oil in an oven proof pan over medium heat.  While heating the pan, bread fish by dipping in egg wash then coating with the herb crust mixture.  Place fish in pan and brown for 30 seconds, turn and place in the preheated oven for 4 - 6  minutes (fish should be just cooked, so check after 4 minutes ).

serve in a pool of the following Wasabi-Soy Vinaigrette.

Optional:   Top the fish with a handful of fresh mesculen greens that have been lightly tossed with salt and really great olive oil. 

Serve with a Sauvignon Blanc, Fume Blanc, or other wine that can stand up to the vinegar in the sauce.  A full Chardonnay will be “killed” by the vinegar in the sauce.

WASABI-SOY VINAIGRETTE                               K.F. Braden

1 TBSP. ginger, grated
1/4 cup green onion, chopped
1 TSP. Wasabi paste (or to taste)
1/4cup rice wine vinegar
1/4 TSP.. Sugar
1/4 TSP.. (Or less) chili sauce with garlic (you can substitute Tabasco!)
1/2  cup peanut, canola or macadamia nut oil  
Salt to taste
Cilantro to taste

In a blender, puree ginger, green onions, cilantro with the rice vinegar.  Add the sugar and salt and chili sauce, blend again.  While running on low, slowly add the oil, then the wasabi paste, blend for an additional 15 seconds.