Imu Style Steamed Shutome (Swordfish)  with Hawaiian Spiny Lobster, Home fries and Fennel Macadamia Nut Reduction

Ben Marquez, Sous Chef,

Hyatt Regency Maui

1 ounce leek tops, blanched
1/2 ounce leek bottoms, fried
3 Cryofresh shutome (Swordfish) fillets (1 oz. each)
Salt and pepper to taste
1/4 teaspoon lemon thyme
1/4 cup Fish Stock
1 1/2 tablespoons butter
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon chopped macadamia nuts
1/4 teaspoon fresh fennel sprigs

Season shutome (Sword) with salt and pepper to taste. Wrap with the leeks and tie and place in a saucepan. Ladle fish stock into bottom of a baking dish and place in deglazed pan with white wine. Fold in butter, fresh cracked black pepper, macadamia nuts and fennel. Cook to make sauce. Unwrap fish and top with sauce to serve. Makes 1 serving.

Fish Stock

1 onion
2 cloves garlic
6 ounce fish bones
1 stalk celery, chopped
Water to cover
Salt and pepper to taste

In a large saucepan combine onion, garlic, fish bones and celery. Add water to cover generously; bring to a boil. Simmer half covered for an hour.