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Kona Coast Abalone with Caper Butter Sauce

Kona Coast Abalone with Caper Butter Sauce on White plate with white wine pairingThis dish is delicious with a nice rice pilaf and fresh asparagus.

Serves 4


  • 1 pound raw fresh abalone steaks (clean and pounded if necessary)
  • 1 cup milk
  • ¾ cup flour
  • 2 large eggs
  • 2 tablespoon water
  • ½ cup to 1 cup Canola oil
  • 4 tablespoon unsalted butter
  • 2 ½  tablespoon capers
  • ½ cup light chardonnay wine
  • 1 ½ – 2 tablespoon fresh Myers lemon juice
  • 3 tablespoon finely chopped parsley
  • Salt and pepper to taste
  • Lemon slices, for garnish

Soak abalone in milk for half an hour. Beat eggs in a bowl and add water. Heat oil on medium high heat until oil is hot. Dredge abalone in flour, shaking off any excess flour. Place abalone in egg wash and quickly in the frying pan. Cook for about 30 seconds per side, until golden brown. Remove abalone from the pan and wait till oil is hot again to fry the next batch of abalone. Transfer abalone onto a platter.

In sauté pan, heat butter over medium high heat until it begins to brown. Add capers, wine, lemon juice, and parsley, and salt, and pepper to taste. Simmer for about 1 minute then remove fsrom heat. Pour sauce over fish and serve. Garnish with lemon slices and serve immediately.  This dish is delicious with a nice rice pilaf and fresh asparagus.


Recipe courtesy of Chef Olelo pa’a Faith Ogawa; See our profile on Chef Olelo pa’a Faith Ogawa.

In Kona, Hawaii, you can find one of the world’s largest abalone farms, Big Island Abalone. What contributes to the excellence of their abalone is Kona’s sunny conditions and the fresh, nutrient-rich, 42 degree Pacific Ocean water  (pumped from a depth of 3,000 foot) the abalone are raised in.

Big Island Abalone
Distributors: Kona Cold Lobsters
(808) 329-4332

On the island of Kauai, Kauai Shrimp is farming delicious Kauai Shrimp as well as oysters and other seafood. Unlike most shrimp farming, Kauai shrimp are raised in ponds in an environmentally sustainable manner.

Chef Ogawa recommends serving Sonoma, California’s Three Sticks Chardonnay with this abalone dish. She says, “When I tasted the Three Sticks Chardonnay for the first time, I said, “Oh my God, this wine is so pono, so ono (righteous and delicious in Hawaiian)! It accompanies this abalone dish perfectly.”

Three Sticks Winery

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.