Hawaiian Grown Black Bean MahiMahi w/ La'ie Gold Papaya Butter Sauce & Asian Stir-Fried Vegetables

For the sauce, in a sauce pan over medium-high heat, thermally breakdown the cubed papaya flesh while continuously stirring and mashing with a whisk or a sauce ladle. During this process, add the shallots, sugar, wine and lemon juice. Continue to reduce and breakdown the mixture. Once the mixture has reduce by more than 75%, add the heavy cream and reduce by half. Stir in 4 tbsp. of your butter to enrich and thicken the finished sauce. Season with salt & pepper to taste. Remove from heat and reserve in a covered vessel to keep warm. Cut your mahimahi fillets into 4 oz. portions per piece (you should have 4 pcs @ 4 oz.), season with salt & pepper. In a large saute pan over medium-high heat, add 2 tbsp of canola oil, and saute you mahimahi until you achieve a medium brown color on one side. Flip the [ieces over and smear each piece of fish with a teaspoon or less of black bean paste. In the last few minutes of cooking, turn of the heat and cover the top of the pan to steam the black bean paste and to finish the fish gently with the pans residual heat. Remove from heat completely and reserve covered and warm. I a medium pan over high heat, add in 2 tbsp of canola oil and get it to the point where it is almost smoking (when doing stir-fried vegetables, high heat is best). Try to keep the pan in contact with the burner as much as possible, the hotter the pan the better. Quickly add in you red bell peppers, onions and carrots and briskly toss to avoid burning. Next, add your ginger and garlic, toss briskly again, then add in your oyster sauce and soy sauce. Finally, add in your green onion batons. Season with salt and pepper. Plate immediately after the stir-fry is complete, or it will become wilted and soggy. Sauce each plate with a generous base of the papaya sauce. Next, place your mahimahi fillets (2 per plate) next to each other or juxstaposed at a stacked angle on each other. Top the fish with your just finished vegetable stir-fry and garnish with a healthy pinch of Chinese parsley.We used butter in every part of the dish on the show, but for a healthier version we cut out half of the butter and substituted canola oil for sauteing the fish and the stir-fry. The papaya sauce may be finished with out butter as well, however it is not recommended to substitute the heavy cream with an ingredient with less fat, it may "break" or separate while reducing in this method. If you still want to use a dairy product with less fat, stabilize it first by suspending it in a roux (equal ratios of cooked flour & oil or butter that is mounted with dairy and cooked until thickened together) also known as a bechamel. You may need to adjust this method a few times if you have never done it before. Once you have gotten the consistency you like, you may need to strain the base for lumps, combine "pre-mashed" papaya to the bechamel base along with the other ingredients and thoroughly cook through. When you are satisfied with the flavor balance, re-season with salt & pepper, strain or blend until smooth. Chunky papaya sauce is also equally enjoyable. Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!