4 red snapper portions, 5-6 oz. each, skin on
1 lb. green vegetables (bok choy or spinach leaves)
2 russet potatoes or Hawaiian dryland taro potatoes, peeled and diced
3 tablespoon canola oil
salt and pepper, to taste

Fresh Ogo* Seaweed Sauce
1 large shallot, finely chopped
4 garlic cloves, finely chopped
6 tablespoons canola oil
1 cup white wine
1 1/2 cups fish or chicken stock
1 tomato, peeled, seeded, diced
1 sprig tarragon, finely chopped
1 sprig chervil, finely chopped,
2 tablespoons finely chopped green onion
½ cup fresh ogo
Salt and pepper to taste

*Ogo is a type of fresh Hawaiian seaweed. If you can’t find that locally, you can substitute dried wakame (rehydrated in water), nori strips, or even pre-made Japanese seaweed salad.

For the sauce

In a saucepan, sauté the shallots in 4 tablespoons of oil for a few minutes. Do not brown the shallot). Add the garlic and white wine, and simmer, stirring occasionally till the sauce is reduced in half. Add the remaining ingredients.

When the sauce is ready, add the diced potatoes to simmer. Finish with remaining oil. Season to taste. Keep warm and set aside.

For the snapper

Season the fish with salt and pepper. Heat a sauté fry pan over medium-high heat. Add the oil, and cook the fish 3 minutes on each side till the fish is medium done. serve the fish, either on a bed of sautéed spinach leaves or steamed bok choy. Spoon the warm ogo sauce over the fish and greens.