Hawaiian Kampachi

Stolen on: July 18, 2007

Hawaiian Kampachi

Bob Waggoner

This week's "stolen" recipe comes from Chef Bob Waggoner of the Charleston Grill in Charleston, South Carolina. The main ingredient in this dish is Hawaiian kampachi, a succulent fish that has one of the highest levels of omega-3 fatty acids in comparison to other fish. Hawaiian kampachi is also environmentally sustainable, hailing from open-ocean fish farms. This recipe comes from the "Cosmopolitan" menu at the Charleston Grill, which blends exotic flavors and ingredients from around the globe.

About the chef:Chef Bob Waggoner is a California native, who received his formal training in Los Angeles and later went on to continue training in France. Then, in 1988, in the town of Moneteau in Burgundy, he became the first American chef to own his own restaurant in France, the much acclaimed Le Monte Cristo. After spending over another decade in France, he returned to the States to cook in Florida and Nashville before joining the Charleston Grill.

Chef Bob Waggoner

Josh Gibson

Now, 10 years with the Charleston Grill, Chef Waggoner creates contemporary Southern cuisine featuring local produce, seafood, and game. The menu is prepared using four different styles: Southern, Pure, Lush, and Cosmopolitan. Each style has its own menu, and diners can select appetizers, entrees, and desserts from each menu section. In the Southern menu, Chef Waggoner offers contemporary interpretations of regional favorites. The Pure dishes are simple and are inspired by the ingredients. Lush dishes are lavish, stemming from the French tradition of extravagance. A diner can find exotic dishes inspired by flavors found around the world in the Cosmopolitan menu.

Chef Waggoner is committed to supporting local farmers and encourages them to cultivate new products. He aims to continue producing menus that combine unusual ingredients with classic techniques.

Charleston Grill
224 King Street
Charleston, South Carolina 29401
(843) 577-4522
www.charlestongrill.com

Hawaiian Kampachi

Charleston Grill

Hawaiian Kampachi is served at Charleston Grill for $30.00. The recipe is for a serving size of four.

This is a 3-part recipe:
Hawaiian Kampachi
Jasmine Rice
Shrimp, Kaffir Lime, and Coconut Sauce

Hawaiian Kampachi Ingredients
Four 6-oz portions Kampachi
Salt, to taste
Freshly ground white pepper, to taste
Grapeseed oil, to taste

Hawaiian Kampachi Steal This Recipe® step-by-step Instructions
1. Lightly salt and pepper all sides of the Kampachi
2. Lightly toss the fish in grapeseed oil
3. Grill for ½ minute on each side
4. Remove and place fish on a pie tin and pre-heat oven to 375 degrees
5. Heat the grilled Kampachi in the oven for 3 minutes only to finish its cooking

Chef's serving suggestion:
1. Place the Jasmine Rice on each plate with one piece Kampachi over the mix
2. Spoon some Shrimp, Kaffir Lime, and Coconut Sauce over the Kampachi and Jasmine Rice
3. Garnish with micro thai basil
4. Serve very hot!

Hawaiian Kampachi
Calculated for a serving size of one
Recipe yields 4 serving

Nutrient Name Amount per Serving % Daily Value

Calories 1260

Calories from Fat 390

Total Fat 45 g 69%

Saturated Fat 30 g 150%

Trans Fat 0 g

Cholesterol 35 mg 12%

Sodium 900 mg 38%

Total Carbohydrates 67g 22%

Dietary Fiber 7 g 28%

Sugars 40 g

Protein 19 g

Vitamin A 20%

Vitamin C 35%

Calcium 20%

Iron 60%

This recipe is considered Low Cholesterol and Low Sodium.

Low Cholesterol = 20 mg or less per 100 g
Low Sodium = 140 mg or less per 100g

Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.

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