Tsunami's Caramelized Ono with Strawberry Papaya Salsa

Ingredients

• 1 ounce Grand Marnier
• 1 ounce mirin sake
• 1 ounce soy sauce
• 4 7-oz. ono fish filets (halibut may be substituted)
• Salt and pepper to taste
• 2 tablespoons oil (combine 1 tablespoon each of toasted sesame seed and canola oil)
• 4 cups Calrose rice, cooked according to package directions
• 2 tablespoons garlic, minced
• 1 tablespoon canola oil (for rice)
• 1 tablespoon sesame seeds, toasted
• 1/4 cup organic green onions, chopped
• 1 strawberry papayas, peeled, seeded and cut into small dice
• 2 South African baby pineapples, peeled, cored and cut into small dice
• 1 tomatillo, paper removed and chopped into small dice
• 1/4 cup Maui onion, peeled and minced
• 1/4 organic red bell pepper, seeded and minced (for strawberry papaya salsa)
• 1/2 Pasilla chile, seeded and minced
• 6 sprigs cilantro, chopped into small pieces
• 1 tablespoon sugar (for the strawberry papaya salsa)
• 1 tablespoon salt
• 1 green plantain banana
• 1/4 organic red bell pepper (for garnish)
• 1/4 cup sugar (for the garnish)
• 1 teaspoon canola oil (for garnish)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 2 tablespoons canola oil

Directions

1. To prepare the deglazing liquid, combine the Marnier, mirin sake, and soy sauce.
2. To prepare the ono fish, season fillets of ono with salt and pepper on both sides.
3. Heat a large sauté pan until smoking lightly.
4. Add the 2 tablespoons oil blend and fish; cook for about 2-3 minutes or until golden brown; turn over and pour deglazing liquid directly over fish. Continue cooking until liquid is almost dry, about 1-2 minutes. Turn off heat and set aside.
5. Heat a large sauté pan and coat with the oil. Add the fresh garlic and cook until light brown (about 30 seconds). Add the cooked rice, salt and pepper, sesame seeds and the green onions. Cook and mix in pan for about 2 minutes.
6. To prepare the strawberry papaya salsa, mix papayas, pineapples, tomatillo, onion, bell pepper, Pasilla, cilantro, sugar, and salt. Set aside in refrigerator.
7. To prepare the garnishes, peel plantain and slice lengthwise into paper-thin strips.
8. Brush with vanilla and fry in oil until light brown. Remove from pan and drain on paper towels.
9. Dust with cinnamon and sugar.
10. Fry the red bell pepper in the hot oil until the skin is black.
11. Wrap in plastic wrap for 10 minutes.
12. Remove and peel off the black skin. Cut into diamond shapes.
13. To plate, using a 12- to 13-inch plate, place the rice in the middle, lay the fish on top.
14. Cover the fish with the salsa. Add fresh cilantro sprig on top of salsa.
15. Place red bell pepper diamond shapes in each corner of rice.
16. Top with vanilla sugar plantain.