Maui Tropical Plantation and Bruddah Willy’s Sticky Ribs Chef Will Bailey’s Lemon Caper Fresh Fish Recipe



Maui Tropical Plantation and Bruddah Willy’s Sticky Ribs




When coming to the Maui Tropical Plantation, there’s three different ways and places to order food. First, from the banquets we do there which cover everything from locally influenced cuisines to more “Mainland” style of preparations–even Mexican, Italian, Asian and, of course, my specialty: BBQ! Then there’s the Waikapu Grill with the lagoon view. They have American contemporary. And last but not least–Bruddah Willy’s! We speak Baby Back Ribs. We also also have chicken, beef, salads and more! I am known for my baby back ribs and love preparing them.



As a caterer in many aspects, we cut, dice and slice many onions. But there’s no crying in our kitchen.Try cutting a few ripe lemons in half and squeeze a little of the juice over the cutting board. Leave the lemon halves on each corner of the board. It doesn’t always work, but most of the time the chemical reaction keeps you from tearing up



Maui Tropical Plantation Fresh Fish with Lemon Butter Caper Sauce


Cut 4-5 oz. pieces of Mahimahi, sliced at an angle so as to not take too long to cook, dry it off on the outside.

Cook down, in a heavy bottomed pan: ½ cup of white wine, mixed with juice of 2 lemons, roughly 3 cloves of garlic chopped, a pinch of fresh chopped thyme until almost dry.

Add 1 cup of Heavy unsweetened whipping cream, turn heat down to medium and cook until bubbles become small and shiny.

Add 2-3 pats of unsalted butter, softened, slowly with a whisk, finish with salt and pepper to taste and a pinch of fresh chopped parsley.

Dredge fish pieces in 4 beaten eggs, then in flour mixed with breadcrumbs, pinch of salt and pepper and chopped parsley. Saute over medium heat using olive oil, wait until pan is hot before placing fish into it. Cook 2-3 minutes on either side, careful not to overcook!

Spoon sauce over top of fish and finish with some capers and chopped parsley. Yum!

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