Roy's Fish & Seafood: Recipes From The Pacific Rim by Roy Yamaguchi and John Harrisson

  • Pan-seared butterfish with coconut-luau leaf sauce and kalua pork miso (page 10)

    from Roy's Fish & Seafood: Recipes From The Pacific Rim Roy's Fish & Seafood by Roy Yamaguchi and John Harrisson

    • Categories: Sauces for fish; Main course; Hawaiian
    • Ingredients: pork butt; chicken stock; liquid smoke; mirin; white miso; maple syrup; sesame oil; garlic; fresh ginger; yellow onions; celery; carrots; beef short ribs; tomato paste; bay leaves; coconut milk; spinach; chives; frozen luau leaves; butterfish fillets
    • Accompaniments: Lomi lomi tomatoes
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  • ISBN 10 1580084826
  • ISBN 13 9781580084826
  • Linked ISBNs
  • Published Sep 01 2005
  • Format Hardcover
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Owner of the critically acclaimed Roy's restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today's greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In Roy's Fish and Seafood, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions.


Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy's Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

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