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Hapu`upu`u - courtesy of 350 Main Brasserie
Category: Entree
Description:

Hapu'upu'u: a little taste from my years in Maui.  Pacific sea bass crusted with island spices, lemon and basil, served with wasabi whipped potatoes, roasted pineapple salsa and mango-ginger cremé.  This recipe has several parts and might seem difficult, but it can be prepped partly in advance, plus you will be working with healthy and colorful products along the way. Pour yourself a glass of sparkling wine while prepping and enjoy.

This recipe comes courtesy of chef Michael LeClerc, 350 Main Brasserie.  Yield's 8 summer size main courses.
Number of Servings: 8
Ingredients: ISLAND SPICE BLEND:
1/2 cup chopped thai basil
1/4 cup lemon zest
1/8 cup lemon pepper
1/8 cup jerk seasoning

PINEAPPLE TOMATO SALSA:
4 diced roasted pineapples
3 cups diced tomatoes with the seeds removed
1/2 cups thai basil, chopped
1/4 cups lime juice
Salt to taste

MANGO - GINGER CREME:
1 cup diced mango
Juice of 4 lemons
1 tablespoon grated ginger
1 cup tofu
1 cup nonfat yogurt plain
Puree in a blender till very smooth add a little water if needed to help it puree

WASABI WHIPPED POTATOES:
2 pounds purple potatoes
1/4 pound butter
2 tablespoons wasabi powder mixed with 1/4 cup water
Mash the cooked potatoes well and season with a pinch of salt, add the wasabi liquid a little at a time till you have enough wasabi for your taste

HAPU`UPU`U:
4 oz. per portion
(substitute Pacific white sea bass or grouper if necessary)
1 pound dried pineapple
8 orchids, or other edible flower
Preparation - Directions: Pre-prep items (these can be done a day or 2 in advance):gremolata, salsa, créme. One hour before serving heat your oven to 375 degees. Lightly coat the fish with the gremolata. Boil and mash the potatoes. Heat a little soybean or canola oil in a heavy skillet. Add several hapu - don't touch them for 2 minutes to sear the fish and seasonings. After 2 minutes flip over and again don't touch for 2 minutes. Place fish on a sheet pan when all fish are seared, place in the oven for 4-5 minutes to finish. Spoon sauce onto the plate, spoon potatoes in the center of the plate and place hapu on top of potatoes. Top with some of the salsa, add the dried pineapple, top with a flower and serve! Bon Appetit!