Kampachi takes on taste of turmeric

Tonight’s second episode of Hawaii’s newest cooking show, "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE), features a dish from a recent kampachi competition by Kapiolani Community College students. The show is hosted by KCC chef instructor Grant Sato.

For recipes from the first episode, visit culinary.kcc.hawaii.edu/index.php/events.

KAMPACHI WITH YOGURT TUMERIC SAUCE

1 cup whole-milk yogurt
1/2 teaspoon turmeric powder
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon olive oil
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 pound fresh kampachi fillet
1 teaspoon fresh dill

Mix yogurt, turmeric, garlic, ginger, olive oil, lemon juice, salt and pepper. Marinate kampachi in mixture 1 hour.

Remove kampachi from marinade and dry with paper towel. Reserve marinade.

In sauté pan, heat vegetable oil until very hot, then quickly cook and lightly brown both sides of fillet. Remove kampachi, then pour reserved marinade into pan and cook on medium heat, stirring until lightly thickened.

Plate kampachi, top with sauce and garnish with fresh dill. Serves 2.

Nutritional information unavailable.