Featured Chef:
First Prize Winning Recipe Kona Kampachi® Chef Recipe Contest

Anthony Jacquet, Executive Chef, The Whisper Lounge
Proscuitto Wrapped Kona Kampachi® with Grilled Corn Risotto
and Roasted Pepper Gazpacho

Ingredients

  • 1 ½ lb Kona Kampachi®, skinned, boned and cut on bias
  • 4 thin slices of proscuitto
  • 1 egg white, lightly frothed
  • 3 ears of corn, grilled and shucked
  • 1 cup of risotto, cooked
  • 4 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1Tbsp Italian parsley, minced
  • ¾ cup vegetable stock
  • ¾ cup heavy cream
  • 1Tbsp canola oil
  • 2 red bell peppers, roasted and peeled
  • 1 pasilla pepper, roasted and peeled
  • 2 Roma tomatoes, grilled
  • 1 Maui onion, grilled
  • 4 garlic cloves, roasted
  • 1Tbsp garlic oil
  • 2Tbsp sherry vinegar
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1tsp Balsamic Vinegar

Method

    Portion Kona Kampachi® into 4 6-ounce portions. Season fish with salt and pepper. Lay proscuitto slice on cutting board and brush with egg white. Place fish, presentation side down, in the middle of the proscuitto, wrap and seal. Set aside.

    To make gazpacho, place roasted peppers, tomato, onion, garlic and garlic oil in a blender. Blend until smooth about 2 minutes. Add sherry vinegar and drizzle in olive oil. Season with salt and pepper and strain through a fine chinois. Set aside.

    To make risotto, heat medium sauté pan over high heat. Add canola oil, grilled corn, garlic and shallots. Sauté until fragrant, about 30 seconds. Add vegetable stock, heavy cream and risotto. Season with salt. Let cook, while stirring, until all the liquid is absorbed, about 5 minutes. Fold in green onions and parsley.

    To cook the fish, place a large sauté pan over high heat. Add canola oil and place fish presentation side down. Cook to medium rare, about 2 minutes on each side. Remove immediately.

    To plate, place a tablespoon of gazpacho in the middle of each plate. Run the back of your spoon through the puddle of sauce across the plate. Place a 3.5” diameter ring mold below the sauce and place risotto in the ring mold. Add Kona Kampachi® on top of risotto and drizzle balsamic vinegar across the plate.