Herb-Crusted Tilapia

Tonight’s episode centers on a winning entree from the 2015 Aloun Farms Ewa Sweet Onion Scholarship Competition. It features baked tilapia and a tangy onion vinaigrette.

Crislin Wong and Eron Flores, Campbell High School

• 1 head garlic
• Olive oil
• 1/4 cup butter
• 1/2 tablespoon dry oregano
• 1/2 tablespoon dry thyme
• 2 tablespoons garlic powder
• 1 cup panko
• Salt and pepper, to taste
• 1 tilapia fillet

Roast garlic: Heat oven to 350 degrees. Slice off top of garlic head to expose cloves. Place on piece of foil. Drizzle with olive oil and wrap tightly. Roast until cloves are lightly browned and tender, about 30 minutes.

Keep oven heated at 350 degrees. Remove garlic from skin. Mash, then mix paste with butter. Set aside.

Mix oregano, thyme, garlic powder, panko, salt and pepper.

Brush tilapia with garlic butter and coat with herb mixture. Bake 10 minutes per half-inch thickness. Serves 1.

Vinaigrette: Make a lemongrass-basil oil by steeping a stalk of lemongrass and 1/2 cup tightly packed basil in 1-1/2 cups vegetable oil for 2 hours on low heat. Remove lemongrass and basil and blend oil with 1 diced sweet onion, 1/4 cup vinegar, 2 cups basil leaves, 2 tablespoons each honey and mustard, and 3 tablespoons each sugar and lemon juice. Season with salt and pepper; stir in 1-1/2 tablespoons sesame seeds. Serve with fish.

Nutritional information unavailable.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.