Chef Knoll’s Hawaiian Tiradito recipe featured by Wine Enthusiast

Ingredients:

• ¼ cup fresh English peas
• ½ cup white corn kernels (Supersweet or Silver Queen, if possible)
• 2 aji amarillos peppers, seeded and finely diced (or 1 habanero chili)
• ¼ cup passion fruit seeds (removed from a ripe passion fruit)
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 tablespoon shin shoga (green ginger or standard ginger), peeled and finely diced
• 1 tablespoon fermented Chinese black beans, finely chopped
• 3 tablespoons toasted and chopped macadamia nuts
• ½ cup Jordan Estate Extra Virgin Olive Oil
• 1 pound Onaga (long-tailed Red Snapper) or Hamachi fillet
• ¼ cup freshly squeezed lime juice (key or standard Persian limes)
• Sea salt to taste (Alaea, the traditional sea salt of Hawaii, recommended)

Instructions:

1. Bring a small seasoned water to a boil. Add the peas and cook for 1 minute. Remove peas from boiling water and submerge in a bowl of ice water to stop the cooking. Drain and set aside. Repeat same procedure for the corn. (This can be done up to an hour in advance).
2. Combine the aji amarillos, passion fruit seeds, cilantro, parsley, shin shoga, Chinese black beans, macadamia nuts and olive oil in a bowl. Stir in the corn and the peas to complete the salsa. Set aside.
3. Place the fish on a flat surface, and using a very sharp knife, carefully remove the skin and discard it. Cut the fish into thin, ¼-inch slices. Arrange it in a single layer in a non-reactive dish. Pour the lime juice over the fish and marinate for 10 minutes. Do not marinate longer, or you will cook the fish with the lime’s acidity.
4. Divide and arrange the fish among four chilled plates. Top each with equal amounts of salsa and sprinkle with a little salt. Serve immediately. Enjoy Jordan Chardonnay. Also pairs nicely with a pisco sour.
5. For a light entrée, serve with a side of steamed Forbidden Rice.