CJ’s Steak & Seafood is a destination restaurant for any occasion, and it’s a special treat when the O Ke Kai (From the Sea) Catch of the Day is the white fish delicacy Monchong. The anticipation is strong that the
CJ’s Steak & Seafood is a destination restaurant for any occasion, and it’s a special treat when the O Ke Kai (From the Sea) Catch of the Day is the white fish delicacy Monchong.
The anticipation is strong that the fish will be a far sight better than a breaded flounder with the $29 price tag. Whether its an ahi (tuna) or hebi (spearfish), the optional broiled, sautéed or Cajun preparation of fresh fish doesn’t disappoint.
Then add in the choice of rice pilaf, steamed white or brown rice, or a baked potato. The dinner includes a trip to the salad bar with Kauai-grown vegetables and fruits and hot rolls.
A rare treat, such as last Sunday, is when the fishermen bring in Mongchong.
The Hawaii Seafood Council lists Monchong as two varieties of deep water fish, sickle and lustrous pomfret, or its scientific name, Taractichthys steindachneri. They are sometimes caught with tuna and the restaurants and fish markets don’t see them near as often as other fish.
“It is a special one,” said the CJ’s server.
Mongchong isn’t carried on the regular menu and they don’t have it very often, she added. It is either special ordered or a Catch of the Day item when the fishermen net them on runs between Kauai and the Big Island.
CJ’s serves it with a special sauce, sautéed in white wine, with garlic, mushrooms and butter. The fish has a high oil content, which makes it good to grill.
“Mongchong is a white, mild fish with a texture similar to a lobster,” she said.
The sauce enhances everything about the tender fish. It was developed by former CJ’s head cook David Nyberg. He now owns and operates Hanalei Markets, according to CJ’s Manager Renie Bauder.
“He was our original sauté sauce guy,” she said. “We also have a wonderful salad bar and food that is consistent and in good portions, which is important to us.”
Bauder has worked at the restaurant for the past 33 years. It was a Chuck’s Steak House at the time and changed names at the end of a 25-year lease in 2003.
The restaurant changed hands with the new lease and became CJ’s, with new owners Jeff Powers and his partner Craig Schafer.
“We just celebrated our first 10 years this past December,” Bauder said.
CJ’s sits just south of the Princeville Center at 5-4280 Kuhio Highway, Princeville. It offers a lunch and dinner menu, a complete bar and also serves dessert.
