Win a Trip to the big island of Hawaii Big Prizes

GRAND PRIZE – TRIP FOR 2 TO KONA, HAWAII

Including airfare, 5 nights at the Sheraton Keauhou Resort, 5 days rental car, and a personal tour of Kona Blue’s hatchery and offshore, open-ocean farm site.

FIRST PRIZE – $1,000

SECOND PRIZE – $500

Plus, all contest winners will be featured chefs on the Kona Blue website. Open to chef professionals only. Submit recipes by June 30, 2008.

Click here to download an entry form and contest rules. Good luck!

Featured Chef Recipe

Kona Kampachi® with Coconut Lemongrass Sauce

Created by Farallon, California

Serves 4:

  • 12 oz. Kona Kampachi Fillets
  • 1 cup blanched English peas
  • 1 bulb shaved fennel
  • 2 Tbsp. extra virgin olive oil

Method
In a sauté pan over high heat with a little canola oil, sear fish on both sides. Warm the peas in the sauce and ladle into a serving bowl. Toss the fennel in olive oil and salt and arrange over the sauce. Slice the fish if desired and place on the fennel.

Coconut-lemongrass sauce:

  • 2 yellow onions, chopped
  • 2 cloves garlic
  • 1 stalk lemongrass
  • 1/2 cup chardonnay
  • 1/4 cup milk
  • 2 cups coconut milk
  • 1 lemon, zested

Method
Using a heavy bottom pan, gently sweat onions in some canola or vegetable oil on a low flame. When onions begin to soften, add garlic and lemongrass. After five minutes, deglaze with chardonnay, milk and coconut milk. Cover with a lid and cook for approximately 1 hour. When done, puree in a blender and pass through a chinois or sieve. Add the lemon zest and season with salt. Keep warm until ready to serve.