Onaga (Red Snapper) is one of my very favorite fish.  We are so fortunate here in Hawaii to be able to eat fresh wild caught Onaga.  It’s not steaky, chewy, fishy, mushy or too flaky.  It has perfect texture and clean flavor.  My husband gave this dish 4.5 stars out of 5.  (He said 4.5 because the veggies were cold.  I think he is stingy with his stars.)

1.  According to my private chef friend, all protein must be room temperature before cooking.  It especially makes meat more tender.  Sprinkle sea salt on Onaga.  Organic spelt flour to dust Onaga on all sides.  Set aside.

2.  In a sauce pan, prepare 1 tbs unsalted butter, button mushrooms, 3 minced garlic and 1/4 cup chardonnay.  Bring to boil and place the content in a food processor.  Grind until smooth.  Place the content back in the pan and cook in low heat until it thickens.  May thicken with a dash of whipping cream.  Add sea salt and pepper for taste.  Sauté shitake mushrooms to add on top of the mushroom sauce.

3.  Sauté yellow button squash and sweet baby broccoli in a pan.  Either with water or butter.  Add sea salt and pepper to taste.

4.  Cook Onaga in butter.  One minute on each side depending on the thickness.  Onaga cooks fast, so be sure not to overcook.  Flour makes it crispy outside but flaky and juicy inside.  Mushroom sauce on top with shitake mushrooms and voila, dinner is ready!