Opakapaka with relish From the Kitchen of Peter Merriman, 2006-07-21 Spicy and crispy sauted opakapaka, Ka'u gold orange, maui onion and avocado relish. From Chefs in Paradise.

Prep Time:  10 minutes Cook Time:  20 minutes Categories:  Other  Dinner Yields:  2

Directions

1. Cover the fish fillets with the sanbar sauce. Place cornstarch on a plate then rub the fish in the corn starch so that it is completely coated on both sides. Heat a pan and add peanut oil. Saute filets by searing the outside until crispy. Saute skin side first. Cook for about 7-8 minutes.
2. Tip: How to tell when your fish is cooked. Press on the fish and see what sort of resistance you get. If it feels like when you press on your cheek it is rare. If it feels like your nose, it is medium. If it feels like your chin it is well done! You can also gently spread apart the fish while it is cooking and look at the color. If it has gone from red to pink to white then it has cooked.
3. On a large cutting board use a knife and peal the skin off the orange. Over a bowl cut between each segment and then let juice and segment fall into bowl. Cut a Maui Onion in half down from the root of the onion. Cut the onion with the grain. Cut the Avocado in slices. Add the onion to the orange then add the avocado. Pour the lime over the avocado and add cilantro to taste.
4. To Plate: on 1/3 of the plate pile with arugula. Add the fish so that it is partially on the arugula. Add the relish along side the fish lengthwise. Garnish with cilantro and roasted macadamia nut pieces.