WOOD-GRILLED ONO WITH MANGO CHUTNEY Ono, a close relative of the mackerel, cooks very fast and becomes dry if left on the grill too long. Chef Josselin prefers to grill it over aromatic wood, such as eucalyptus or kiawe (mesquite). Use mackerel if you can't find ono, and a papaya salsa if mangoes are unavailable. FISH: 4 (7-ounce) ono fillets Salt and pepper Olive oil, for brushing on fish MANGO CHUTNEY: 3 cups diced mango 1/4 cup diced fresh ginger 2 teaspoons minced garlic Pinch of salt 1/2 cup white wine vinegar 1 cup sugar 3/4 cup diced sweet onion, such as Maui or Vidalia 2 fresh chili peppers, diced 2 teaspoons honey, clove if possible
Season the fish with salt and pepper. Brush it with olive oil and grill it over a medium fire for 3 minutes on each side. Serve with chutney.
For chutney: Season the mango with the ginger, garlic, and salt and set aside. Combine the vinegar and sugar in a saucepan and bring to a boil. Add the mango, onion, chili peppers, and honey and simmer for about 45 minutes, or until the chutney reaches the desired consistency. I like the mango pieces to remain a little firm. Store in the refrigerator.
Serves 4. WONTON CHIPS AND CHARRED SCALLOPS WITH HAWAIIAN PESTO This is Josselin's answer to tortilla chips and salsa, he says: `The scallops are spiced up and the combination makes for a wonderful contrast of flavors. But be careful - the ginger in the pesto is eaten raw and is therefore hot!' FOR HAWAIIAN PESTO: 1/2 cup chopped fresh ginger 1/2 cup chopped scallions 1/2 cup chopped fresh coriander 1 teaspoon chopped garlic 1/2 cup peanut oil 2 teaspoons sesame oil Salt and freshly ground white pepper Juice of 1 lemon 2 teaspoons grated Parmesan cheese FOR WONTON CHIPS: Vegetable oil for deep-frying 4 round wonton wrappers, cut in quarters Salt FOR SCALLOPS: 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin Pinch of salt 1/4 cup vegetable oil 1 teaspoon roasted sesame oil 12 medium sea scallops Fresh coriander sprigs for garnish
For the pesto: In a small bowl combine ginger, scallions, coriander, and garlic. In a saucepan, heat the peanut and sesame oils until they are hot; pour the oils over the ginger mixture. Add the salt and pepper, lemon juice, and Parmesan cheese and mix well. Refrigerate until ready to use.
For the chips: Heat oil for deep-frying to 375 degrees F. Deep-fry the wonton quarters until crisp and golden, about 2 minutes. Drain well on a paper towel and season with salt.
For the scallops: In a small bowl, combine paprika, cayenne pepper, cumin, salt, and oils. Add the scallops, making sure that they are well coated with the mixture. Heat a skillet over high heat and saute the scallops for about 2 minutes on each side.
Place a scallop on a wonton chip and top with a dollop of Hawaiian Pesto. Serve on a large platter, garnish with sprigs of fresh coriander.