Since I’ve experienced the joys of online shopping, my days at the mall are few and far between. I’ve recently started to buy some food related products online, and it’s just opened up a whole new world!

I received an email from Kona Blue and was quite intrigued. They asked if I’d like a sample of their product, which is Kona Kampachi. After a little research, I found its more common name is Yellowtail, which happens to be my favorite fish when eating Sushi or Sashimi. So I said… bring it on! I was expecting to receive a little fish, you know, maybe a pound or so.

Imagine my surprise when I got a large box that contained a huge fish! I was excited, then terrified, then came full circle back to excited. I had absolutely no idea what to do with it. The only time I’ve cleaned a fish was in culinary school, and that was almost 10 years ago! So I sharpened my biggest knife, and decided to cut it into steaks instead of filleting, as it was big enough to do that. In the end, I was successful, but my counter looked like Tony Soprano had whacked someone on it.

I’ll admit, I was a bit wary of having fish sent to me. However… it arrived, surrounded by quite a few ice packs, and was very very cold. I decided to keep my dinner simple since the fish was so fresh, and chose to pan saute the fish steak and serve it with an orange-passionfruit glaze. Fabulous, absolutely fabulous. The quality is out of this world. Next time I’m in the mood for some fabulously fresh fish, I will definitely be ordering from Kona Blue.

I was too scared to try making Sushi or Sashimi this time, but will definitely try another day. Hmmm, maybe even ceviche. Come back to see what else I do with it… as I’ll be able to make several dinners from this one fish!

Seared Kona Kampachi Steaks with Orange-Passion fruit Glaze

1/2 c orange juice
1/2 c passionfruit juice
1 tbsp honey

2 Kona Kampachi filets or steaks
salt
pepper
2 tbsp olive oil

1. Combine the orange juice, passion fruit juice and honey in a small saucepan. Bring to a simmer over medium-low heat and reduce to a thick glaze, about 8-12 minutes. Stir often and be careful not to burn. Season with salt and pepper.

2. Rinse and dry the fish and sprinkle liberally with salt and pepper. Heat the oil in a heavy bottom non-stick saute pan over medium high heat. Add the fish and sear, without moving for about 3 minutes. Carefully flip and sear on the other side for another 3 or so minutes. Remove to a plate and serve with the glaze.

Note: I find Passion fruit juice in the juice aisle of my grocery store. Its with all the exotic Latin brands, and might have Maracuya on the label. If you can’t find it, you can just use orange juice.

Here’s my pooch (Sushi) trying to figure out what this is