Kona Coast Abalone with Caper Butter Sauce
1 pound raw fresh abalone steaks
1 cup milk
1/4 cup flour
2 large eggs
2 tablespoon water
1/2 cup to 1 cup Canola oil
4 tablespoon unsalted butter
2 1/2 tablespoon capers
1/2 cup light chardonnay wine
1 1/2- 2 tablespoon fresh Myers lemon juice
3 tablespoon finely chopped parsley
Salt and pepper to taste
Lemon slices, for garnish
Garnish with sesame seeds, green onion or cilantro, thinly sliced red pepper
Soak abalone in milk for half an hour. Beat eggs in a bowl and add water. Heat oil on medium high heat until oil is hot. Dredge abalone in flour, shaking of any excess flour. Place abalone in egg wash and quickly in the frying pan. Cook for about 30 seconds per side, until golden brown. Remove abalone from the pan and wait till oil is hot again to fry the next batch of abalone. Transfer abalone on to a platter.
In saut pan heat butter until it begins to brown over medium high heat. Add capers, wine and lemon juice, parsley, salt and pepper to taste. Simmer for about 1 minute then remove from heat. Pour sauce over fish and serve. Garnish with lemon slices and serve immediately. This dish is delicious with a nice rice pilaf and fresh asparagus.
Note: In Kona, Hawaii you can find one of the world's largest abalone farms. What contributes to the excellence of this product is the refreshing 42 degree Fahrenheit Pacific Ocean water that is pumped from 3000 foot depth, KonaÕs sunny conditions, and the nutrient rich food supply.
Distribution: Kona Cold Lobsters 808 329-4332 Big Island Abalone www.bigislandabalone.com