4 opakapaka fillets, 6 ounces each 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon olive oil 1/4 cup flour 2 tablespoons butter 1 tablespoon cooking oil
Season opakapaka fillets with ginger, garlic, salt, pepper, and olive oil. Coat with flour. In a large skillet, heat butter and cooking oil. Saute fish fillets until just cooked, do not over cook. Transfer fish to a warm serving plate and serve with spinach coconut luau sauce.
Spinach Coconut Luau Sauce: 3 tablespoons mincedMaui onions 1/2 tablespoon minced fresh ginger 2 tablespoons butter 1 cup heavy cream 1/4 cup coconut milk Salt, pepper, and sugar to taste 1/2 cup cooked fresh luau leaves (may substitute with chopped fresh spinach)
In a small saucepan, sauté onion and ginger in butter for 3 minutes, or until onion is translucent. Add heavy cream, bring to a boil and reduce by half. Stir in cooked luau leaves and coconut milk, and cook for 2 minutes. Season to taste with salt, pepper, and sugar.