Mains (5)

Calabash Lemongrass-Crusted Fresh Catch with Tomato Ginger Sauce, 38 Ounce, $15.99

Impress a guest or loved one with our latest fresh catch dish. It’s full of flavor and fancy without fuss, containing a symphony of flavors and textures. Be prepared to provoke a Hana Hou.<br><br> <b>CALABASH INGREDIENTS</b><br> <ul> <li>Mini-tomatoes</li> <li>Shallot</li> <li>Chives</li> <li>Lemon</li> <li>Fresh seasonal fish</li> <li>Ginger Lemongrass Crust</li> <li>White wine</li> <li>Ginger Scallion Butter</li> <li>Black sesame seeds</li></ul> <b>YOU’LL ALSO NEED</b><br> <ul> <li>Salt and pepper</li> <li>Vegetable or other neutral-flavored oil</li></ul> <b>SUPPLIES</b><br> <ul> <li>Shallow dish (for breading)</li> <li>Rimmed baking pan</li> <li>Foil or parchment paper</li> <li>Nonstick cooking spray</li> <li>Medium nonstick frying pan (10-inch)</li></ul> <b>INSTRUCTIONS</b><br> <ol> <li>Preheat oven to 400 degrees.</li> <li>Wash and dry produce. Keep ingredients separate.</li> <li>Halve mini-tomatoes. Halve and peel shallot; mince. Thinly slice chives. Quarter lemon; juice two quarters and reserve the rest.</li> <li>Season both sides of fish filets with salt and pepper. Place Ginger Lemongrass Crust in shallow dish. Place filets in crust mix, press gently and coat to completely cover fish.</li> <li>Line a baking pan with foil or parchment paper; spray lightly with cooking spray. Place filets on baking sheet pan. Drizzle with vegetable oil. Bake in pre-heated oven about 15-18 minutes, until crust turns golden brown and filets yield easily when pierced with a fork.</li> <li>To make the sauce, heat 1 tablespoon olive oil in a medium frying pan over medium-high. Add shallots; cook about 2 minutes, until softened. Pour white wine into pan with shallots, scrape up any browned bits, reduce for 1-2 minutes. Add tomatoes and cook for another 8 minutes until tomatoes start to break down, releasing juices. Turn off heat and add the Ginger Scallion Butter, stirring until butter melts, creating a creamy-textured sauce. Fold in half of the chives and black sesame seeds. Taste and season with salt, pepper and lemon juice as desired. </li> <li>To serve, divide sauce between two plates and place a fish file on top. Garnish with chives and lemon wedge. Serve immediately while fish is still crispy.</li></ol>

Calabash Pulehu Steak with Spicy Sambal, 24 Ounce, $17.99

Steak coated in our signature Pulehu Spice and pan-seared with Hawaii-grown Hamakua mushrooms and sambal butter is a deliciously indulgent dinner.<br><br> <b>CALABASH INGREDIENTS</b><br> <ul> <li>Hamakua mushrooms</li> <li>Shallot</li> <li>Lime</li> <li>Italian parsley</li> <li>Sirloin steak</li> <li>Pulehu Spice</li> <li>Spicy Sambal Butter</li></ul> <b>YOU’LL ALSO NEED</b><br> <ul> <li>Salt and pepper</li> <li>Olive oil</li></ul> <b>SUPPLIES</b><br> <ul> <li>Large Nonstick Frying Pan (12”)</li></ul> <b>INSTRUCTIONS</b><br> <ol> <li>Wash and dry produce. Keep ingredients separate.</li> <li>Halve and slice Hamakua mushrooms lengthwise. Halve and peel shallot; slice. Quarter lime; juice two quarters; reserve remainder. Pick Italian parsley leaves from stems, chop; discard stems.</li> <li>Pat steak dry with paper towel. Rub Pulehu Spice evenly on both sides of steak. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Place steaks in pan and cook to desired doneness, at least 2 minutes per side. Set aside to let rest on cutting board.</li> <li>In the same pan, over medium heat, warm another tablespoon of olive oil. Add shallots and cook until fragrant, about 30 seconds. Add Hamakua mushrooms. Cook, tossing occasionally, until golden brown, about 3 minutes. Add Spicy Sambal Butter. Season with salt and pepper as desired and add a pinch of chopped parsley. Remove from heat and finish with lime juice. </li> <li>Thinly slice the steak against the grain; divide steaks between two plates. Top with Hamakua mushrooms and drizzle with butter-pan sauce. Garnish with remaining parsley and lime wedges.</li></ol>