SEAFOOD RECIPES

Canola oil as needed 1/4 cup onion 1/2-1 each jalapeño, small, seeded, minced 1 each mango, peeled, seeded, diced 1/4 cup roasted red pepper, diced 1/4 cup tequila 1 each lime juice, fresh squeezed 1 Tbs. cilantro, fresh, chopped 6 6-oz Marlin or Ahi steaks

Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill Marlin as desired – rare, medium, well done. Sauté a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time. Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Salsa on top of the grilled Marlin. Enjoy your catch!

Mango Pineapple Salso

Can be completed ahead of time. Sauté onions in small amount of canola oil until translucent and sweet. Add in the minced jalapeños and diced pineapple.

1. 1jalapeno chile, chopped,to taste (use what you like) 2. 3teaspoons minced garlic 3. 2large shallots, peeled 4. 2cups chopped peeled mangoes 5. 1?3cup cider vinegar or 1?3 cup balsamic vinegar 6. 1?4cup fresh orange juice 7. 1tablespoon chopped fresh thyme or 1 teaspoon dried thyme 8. 2teaspoons olive oil 9. 1?4teaspoon salt 10. 4(6 ounce) tilapia fillets 11. vegetable oil cooking spray

1. Combine chile pepper, garlic and shallots in a food processor, and process until minced. 2. Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth. 3. Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. 4. Remove fish from bag, reserving marinade. 5. Pour reserved marinade into a small saucepan, and bring to a boil. 6. Reduce heat, and simmer 5 minutes. 7. Remove from heat. 8. Prepare the grill or broiler. 9. Place fish on grill rack or broiler pan coated with cooking spray. 10. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. 11. Serve with mango sauce.

1 small fresh pineapple 1?3 cup orange juice 1?4 cup fresh ginger (peeled and chopped) 16 ounces marlin steaks (1-inch thick) 3 tablespoons fat-free mayonnaise

1. Peel and core the pineapple. 2. Cut part of the flesh into 12 (1-inch) cubes and reserve. 3. Coarsely chop the rest of the pineapple and place in a blender. 4. Add the orange juice and ginger. 5. Puree. 6. Pour into a bowl or shallow baking dish. 7. Cut the Marlin into 16 cubes. 8. Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour. 9. For each serving, alternate four Marlin cubes and three pineapple cubes on an 8-inch skewer. 10. Reserve the marinade. 11. Place the skewers on a lightly oiled broiler pan. 12. Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides. 13. Sauce. 14. Place the reserved marinade in a 1-quart saucepan. 15. Bring to a light boil. 16. Pour into a bowl. 17. Whisk in the mayonnaise until smooth. 18. Serve with the kabobs.

1 1/2 cups packed cilantro leaves, stems removed, leaves rinsed and patted dry 3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry 1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for garnish 1 teaspoon minced fresh ginger 1 teaspoon fresh lemon juice 1 teaspoon chopped garlic 1/2 teaspoon salt Pinch cayenne 1/2 cup canola oil 4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets 2 tablespoons sesame oil 6 wonton wrappers, cut in strips, for garnish 6 ounces mesclun lettuce, rinsed and spun dry 1 papaya, peeled, seeded, and finely diced Asian Vinaigrette, recipe follows 1/2 cup julienne red bell pepper 1/2 cup julienne Maui onions Chopped green onions, garnish

To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides. With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.) Scrape down the sides and process again. Adjust seasoning, to taste. Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour. In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels. Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.) Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary. Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.

7 oz. Fresh Mahi-Mahi 1½ oz. Macadamia nuts 5 oz. Orzo Pasta 3 oz. Tomato 3 oz. Mushrooms 2 oz. Sun-Dried Tomato 4 oz. Lemongrass 4 oz. Beurre Blanc 2 oz. Spinach 2 oz. White Wine 2 oz. Garlic Butter 2 oz. Egg Whites 1½ oz. Panko

Roll seasoned Mahi Mahi fillet in egg whites. Roll in Panko and Macadamia nut mixture. Sear the both sides of mahi until golden brown. Finish in the oven at 350 degrees for 8-10 minutes.

Pasta & Sauce

Pasta In a saute pan, add a little oil. Saute mushrooms, sun-dried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo pasta. Add garlic butter and toss well to finish. Sauce Combine wine, vinegar, shallots, and lemongrass in a heavy sauce-pot. Heat on med-high heat until reduced by half. Then add in heavy cream, and reduce heat to medium. Again, reduce by half. Turn down to low heat and add butter into the sauce a little at a time, stirring constantly. Season to taste with Salt and White Pepper.

Lemongrass Buerre Blanc

(Make 2 Cups) 1 cup White Wine ¼ cup White Wine Vinegar 1 Shallot (minced) 1 Stalk Lemongrass (bottom end sliced) 3 oz. Mushrooms 1¾ cup Heavy Cream 1 pound Unsalted Butter (room temperature) Kosher Salt and White Pepper

1/4 cup macadamia nuts 2=8 ounce Mahi Mahi fillets, skinned 1/2 teaspoon vegetable oil 3 tablespoons honey

Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Salsa.

Salsa

In a small bowl, combine all the relish ingredients. Mix well. (The salsa will keep, covered and refrigerated, for up to 8 hours.) Ingredients: 1 cup fresh pineapple, diced 1/2 cup unsweetened pineapple juice 1/4 cup fresh lime juice 2 tablespoons scallion greens, finely chopped 1 teaspoon finely chopped jalapeno pepper 3 tablespoons flour 1 tablespoon lemon juice

1. 1 1?2lbs mahi mahi fillets 2. 2tablespoons butter (divided) 3. 1garlic clove, minced 4. 1tablespoon teriyaki sauce 5. 2tablespoons fresh lemon juice 6. 1teaspoon honey 7. 1tablespoon sesame seeds

1. In a skillet melt 1 Tbs of butter over medium heat, add garlic, and sauté 'til tender (watch carefully so that it doesn't burn!). 2. Remove from heat and stir in teriyaki sauce, lemon juice, honey and sesame seeds. 3. Let cool a few minutes then pour over fish and marinate 30 minutes in refrigerator. 4. Heat remaining Tbs of butter in skillet over medium heat. 5. Remove fish from marinade and add to pan, sautéing 4-5 minutes per side and basting with marinade. 6. Note: I like to toast the sesame seeds before adding them to the mixture for a more pronounced flavor.

1 1/2 lb. mahi-mahi 2 tbsp. butter, divided 1 clove garlic 1 tbsp. teriyaki sauce 2 tbsp. lemon juice 1 tsp. honey 1 tbsp. sesame seeds

In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and sauti until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and sauti 4-5 minutes on each side, basting with marinade.

1. 1lb mahi mahi fillet 2. 1tablespoon soy sauce 3. 1(8 ounce) can pineapple chunks in juice 4. 1red bell pepper, seeded and thinly sliced 5. 1green bell pepper, seeded and thinly sliced 6. 2teaspoons curry powder 7. 1pinch cinnamon 8. 1pinch ginger 9. 1pinch clove 10. non-stick olive oil flavored cooking spray

1. Preheat oven to 350 degrees. 2. Mix together soy sauce, cinnamon, ginger, and cloves. 3. Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes. 4. Spray non-stick baking pan with cooking spray. 5. Place fish in pan. 6. Drain juice from pineapple, reserve. 7. Combine pineapple juice with curry powder and pour over fish. 8. Add pineapple chunks and pepper slices on top of fish. 9. Wrap pan tightly with foil. 10. Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.

Mahi mahi (4 8-ounce pieces) 1. 1tablespoon cajun seasoning 2. 1?8teaspoon cayenne 3. salt 4. Salsa 5. 1cup mixed fruit, chopped (cantaloupe, grapes, kiwifruit, etc) 6. 1tablespoon balsamic vinegar 7. 1tablespoon brown sugar

1. Preheat oven to 350°F. 2. Mix the seasoning . 3. Sprinkle the seasoning on fish. 4. Heat oil in pan and sear the fish on both sides. 5. Put in preheated oven for 4-5 minutes. Fish should be firm to the touch. 6. Arrange the fish on the plates and put the salsa on top of the fish.

• 4(7 ounce) mahi mahi fillets • 8cremini mushrooms • salt and pepper, to taste • 2tablespoons olive oil

1. Use very firm crimini mushrooms or button mushrooms only. 2. Cut off stems; slice mushrooms as thinly as possible. 3. Shingle slice mushrooms atop the fillet. 4. Season with salt and pepper just before searing the fish. 5. In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden. 6. Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish. 7. Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.

Roasted Tomatoes

1. Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds. 2. Drop into ice water to stop cooking. 3. Peel, quarter and seed tomatoes. 4. In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes. 5. Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender. 6. Remove from oven; discard herbs. 7. Reserve in separate bowls the garlic cloves, tomato petals and olive oil. Ingredients: • 6plum tomatoes • 4tablespoons olive oil • 7garlic cloves, peeled • 1sprig fresh basil • 2sprigs thyme • 1sprig fresh rosemary

Mashed Potatoes

1. Boil peeled potatoes until fork tender in salted water. 2. Strain and puree in a food mill or use mixer to whip. 3. In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes. 4. With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream. 5. Stir with a wooden spoon until well incorporated. 6. Season with salt and pepper and set aside. Ingredients: • 1 1?4lbs russet potatoes, peeled • 1cup heavy cream • 2tablespoons olive oil • salt and pepper (to season)

1. 1?2cup olive oil 2. 1tablespoon fresh lime juice 3. 1teaspoon garlic salt (or to taste) 4. 1teaspoon black pepper (or to taste) 5. 6mahi mahi fillets 6. 1(10 3/4 ounce) can cream of celery soup 7. 1(10 3/4 ounce) can cream of mushroom soup 8. 1?4cup red wine 9. 1tablespoon garlic powder 10. 1tablespoon soy sauce 11. 4cups cooked wild rice

1. Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl. 2. Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely. 3. Set coated fillets aside and allow to marinate at room temperature for an hour. 4. After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan. 5. Mix together well and allow to simmer, stirring occasionally to prevent sticking. 6. While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time. 7. Place each grilled fillet atop a bed of wild rice and top with the sauce.

• 2teaspoons olive oil • 12ounces mahi mahi fillets, 1-inch thick • 1 1?2teaspoons four peppercorn blend, crushed • 3tablespoons brandy • 1?2cup chicken stock • 1?3cup whipping cream • 1tablespoon butter

1. Preheat oven to 350ºF. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes. 2. Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt. 3. Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.

Risotto

1. Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Ingredients: • 2medium russet potatoes, peeled, 1/4-inch dice • 2cups chicken stock • 2tablespoons dry white wine • 1garlic clove, minced • 1?2cup parmesan cheese, freshly grated • 2tablespoons butter

• 6scallions • 3tablespoons packed brown sugar • 2 1?2tablespoons soy sauce • 3tablespoons fresh lemon juice • 4(6 ounce) skinless mahi mahi fillets • 1?2teaspoon salt • 1 1?2tablespoons vegetable oil

1. Preheat oven to 200°F. 2. Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons. 3. Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved. 4. Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.). 5. Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

• 2lbs ahi • 1whole round onion • 1?2cup green onion • 1tablespoon sesame seed oil • 1tablespoon sesame seeds • 1tablespoon minced garlic • 1?2teaspoon minced ginger • 1cup ogo (seaweed) • 3?4cup shoyu

1. Cut ahi into 3/4 inch cubes and put into large mixing bowl. 2. Slice round onions, green onions and add to ahi. 3. Chop ogo very fine. 4. Add all ingredients to ahi and mix well. 5. Let stand 15 minutes.

1. 2lbs fresh ahi tuna 2. 1small round onion, julienne cut (Maui Onions preferred) 3. 3green onions, diced 4. 1?2teaspoon freshly grated fresh ginger 5. 3finely diced garlic cloves 6. 1?2cup soy sauce 7. 1teaspoon sesame oil 8. 1?2teaspoon crushed red pepper flakes 9. 1teaspoon Chinese chili sauce (Rooster Brand) 10. 1teaspoon hawaiian sea salt or 1 teaspoon kosher salt

1. Cut Ahi into at least 1/2" cubes - set aside & refrigerate. 2. Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes. 3. When ready to serve toss Ahi and other ingredients together. 4. Serve on chilled platter with chopsticks or toothpicks.

• 1lb sashimi tuna, cubed • 3?4tablespoon toasted sesame oil • 3?4tablespoon soy sauce • 1?4cup green onion, finely chopped • 1?4cup maui sweet onion, julienned • 1?2tablespoon chili flakes • hawaiian salt, to taste • white and black sesame seed (to garnish) (optional) • dried seaweed flakes (to garnish) (optional) • candlenuts, Crushed to garnish (kukui nut) (optional)

1. Cube your tuna and dry it with a clean towel or paper towel. You don’t want lots of water on your fish when you’re about to make poke because you don’t want the water to dilute the flavor of your seasonings and sauces. Once it’s drained, put it in a mixing bowl and prepare your other ingredients. 2. Finely chop your green onions. You don’t want huge pieces of green onions because it’s inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they’re long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions. 3. Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you’re already adding soy sauce, you don’t need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

• 16ounces ahi fillets, premium grade • 12ounces maui onions, sliced thin, then dehydrated and crushed • 16ounces maui onions, caramelized • 3tablespoons olive oil • 1tablespoon salt and pepper

1. Apple Cider-Soy Butter Vinaigrette:. 2. Mix the vinegar and cider in a sauce pan over medium heat. 3. Reduce to 1/2 cup. 4. Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. 5. Place in a blender and pulse for just a second or two. 6. Caramelized Onion:. 7. Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside. 8. Vanilla Bean Rice:. 9. Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth. 10. Bring to a boil, reduce heat. 11. Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff. 12. Seared Ahi:. 13. Heat 1 tablespoon olive oil in a large skillet. 14. Roll ahi filet in dehydrated crushed onion. 15. Sear on all sides until browned. 16. Slice against grain of fish for serving. 17. Plating:. 18. Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. 19. Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.

Vanilla Bean Rice

• 1tablespoon shallot, finely chopped • 1tablespoon unsalted butter • 1cup jasmine rice • 3cups clam broth (or use 2 1/2 cups of the broth and 4 ounces white wine) or 3 cups fish stock (or use 2 1/2 cups of the broth and 4 ounces white wine) • 1vanilla bean, split

Apple Cider-Soy Butter Vinaigrette

• 2cups apple cider, filtered • 2cups apple cider vinegar • 8ounces soy margarine, chilled and cubed • 2ounces unsalted butter, chilled and cubed • 1ounce chives, finely chopped • black sesame seed (optional)

• 1?4cup peanut oil, Loriva • 18large shiitake mushrooms, stems discarded • 2lbs fresh spinach, washed and dried • 6tuna steaks, 1-inch-thick • olive oil

1. Make vinaigrette:. 2. In a blender blend vinaigrette ingredients 1 minute, or until smooth, and pour through a fine sieve into a bowl. 3. Vinaigrette may be made 3 days ahead and chilled, covered. 4. Bring vinaigrette to room temperature before using. 5. Make straw potatoes:. 6. Peel potatoes and with a mandolin cut into julienne strips. 7. Rinse potatoes under cold water and drain well. 8. Pat potatoes thoroughly dry with paper towels. 9. In a deep heavy skillet heat 2-inches vegetable oil until a deep-fat thermometers registers 375 and fry potatoes in batches until golden brown, making sure oil returns to 375 before adding each new batch. 10. Transfer potatoes as fried to paper towels to drain and season with salt. 11. In a large heavy skillet heat peanut oil over moderately high heat until hot but not smoking and saute mushrooms, stirring until tender, about 4 minutes. 12. Add spinach and saute, stirring, until tender but still bright green, about 1 minute. 13. Prepare grill. 14. Pat tuna steaks dry and season with salt and pepper. 15. Brush steaks with olive oil. 16. Grill steaks on a and oiled rack set 5-6-inches over glowing coals 1 1/2-2 minutes on each side for rare or 2 1/2-3 minutes for cooked-through fish. 17. Stir 1/4 Cup vinaigrette into spinach mixture and divide among 6 large plates. 18. Top spinach mixture with tuna. 19. Pour 3 tablespoons vinaigrette over each serving and top with a mound of straw potatoes.

Straw Potatoes

• 2large russet potatoes • vegetable oil, for frying

Vinaigrette

• 3?4cup peanut oil, Loriva • 2tablespoons soy sauce • 2tablespoons rice vinegar • 2tablespoons sesame oil • 2tablespoons fresh lime juice • 1tablespoon fresh gingerroot, grated • 1small garlic clove, minced • 1teaspoon horseradish • 1?2teaspoon wasabi powder or 1?2teaspoon wasabi paste • 1?2teaspoon brown sugar, packed

2 (6-8 ounce) Ahi tuna steaks (3/4 of an inch thick) 2 Tbsp. dark sesame oil 2 Tbsp. soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option) 1 Tbsp. of grated fresh ginger1 clove garlic, minced 1 green onion (scallion) thinly sliced (a few slices reserved for garnish) 1 teaspoon lime juice

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.) Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.

1/4 cup olive oil 1/4 cup lime juice 1/8 cup balsamic vinegar 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/4 cup chopped cilantro 1 pound yellowfin tuna fillets 1/4 cup honey 2 tablespoons olive oil 2 tablespoons chopped cilantro

In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.

• 1 1?2pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes • 1?2cup lime juice • 1?4cup coconut milk • 1small cucumber, peeled, seeded, cut into 1/2-inch cubes • 1tomatoes, seeded and diced • 3 -4green onions, chopped • sea salt • fresh ground pepper

1. Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes. 2. Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell. 3. NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish — halibut, snapper, swordfish — if you like. 4. Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic. 5. Sometimes a pinch of sugar is added to take the edge off the acidity.

• 1 1?2lbs center-cut fresh ahi tuna or inch thick sushi quality tuna steak • 1teaspoon kosher salt • 2teaspoons black peppercorns • 1teaspoon white peppercorns • 2teaspoons fennel seeds • 1 1?2teaspoons dried lavender flowers (Available in health food stores or use your home-dried flowers) • 3tablespoons extra virgin olive oil • 4cups savory mixed fresh greens (and herbs)

1. If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks. 2. Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. 3. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess. 4. In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. 5. Increase the heat to high and place the tuna in the pan. 6. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. 7. Sear the other side for 1 more minutes until medium rare. 8. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. 9. To serve, arrange the greens on chilled individual serving plates. 10. Drizzle with Mustard Seed Dressing. 11. Thinly slice the tuna and arrange on top of the dressed greens. 12. For the mustard seed dressing:. 13. Preheat oven to 375°F. 14. Place mustard seeds in a baking pan. 15. Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn). 16. Remove from oven and let cool. 17. Whisk all the ingredients together and season to taste.

Mustard Seed Dressing

• 4 tablespoons prepared whole grain mustard • 2 tablespoons extra virgin olive oil • 2 teaspoons toasted mustard seeds • 2 tablespoons seasoned rice vinegar • 3 tablespoons vegetable stock or 3 tablespoons water • 1 teaspoon honey, to taste • kosher salt • fresh ground black pepper

• 2lbs boneless skinless yellowfin tuna fillets, finely chopped • 1?2cup panko breadcrumbs • 1egg, beaten • 1?4cup Dijon mustard • 2tablespoons minced garlic • 2tablespoons honey • 1 1?2tablespoons sesame oil • 2teaspoons kosher salt • 1?2teaspoon fresh ground black pepper • 1?4teaspoon cayenne pepper Other Ingredients • vegetable oil • 6 hamburger buns with sesame seeds, split • 1?2 cup bottled teriyaki sauce

1. Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high. 2. Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend. 3. Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well. 4. Divide mixture into 6 portions; form the portions into patties to fit the buns. 5. When the grill is ready, brush grill rack with vegetable oil. 6. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. 7. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. 8. Assemble the burgers: brush the cut sides of the buns with teriyaki sauce. 9. On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.

Maui Wowee Salsa

• 2cups chopped maui onions • 1?2cup minced green onion • 1?4cup pickled ginger, chopped • 1?4cup cilantro, chopped • 2tablespoons sesame oil • 1 1?2tablespoons soy sauce • 1tablespoon fresh lime juice

• 1egg • 1?2cup panko breadcrumbs (Japanese bread crumbs) • 4teaspoons soy sauce • 4teaspoons sugar • 1tablespoon sesame oil • 1tablespoon fresh ginger, minced • 1tablespoon garlic, minced • 2teaspoons fresh lime juice • 1teaspoon lime zest, grated • 1?2teaspoon crushed red pepper flakes • 1?2teaspoon salt • 1 1?2lbs ahi tuna fillets, finely chopped • 1tablespoon vegetable oil • 4seeded kaiser rolls, split • 1large maui onion, thinly sliced (or other sweet onion) • 1large vine-ripened tomatoes, sliced • radishes (1 pkg.) or sunflower sprouts (1 pkg.)

1. Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. 2. Add ahi and combine gently. Form 4 patties. 3. Heat vegetable oil on non-stick griddle, over med-high heat. 4. Add patties, and cook 3-4 minutes per side. 5. Toast rolls under broiler during last few minutes of cooking. 6. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. 7. Add roll tops.

Cilantro Chile Lime Sauce

1. Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag, and let stand 15 minutes. 2. Peel peppers, remove stem and seeds, and dice. 3. Measure 1/4 cup diced peppers into a small bowl, and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt. Stir well. Ingredients • 2anaheim chilies • 1?2cup mayonnaise • 3tablespoons sour cream • 3tablespoons cilantro leaves, finely chopped • 1tablespoon fresh lime juice • 2teaspoons fresh ginger, minced • 1teaspoon garlic, minced • 1?4teaspoon salt

• 2lbs ahi • 1whole round onion • 1?2cup green onion • 1tablespoon sesame seed oil • 1tablespoon sesame seeds • 1tablespoon minced garlic • 1?2teaspoon minced ginger • 1cup ogo (seaweed) • 3?4cup shoyu

1. Cut ahi into 3/4 inch cubes and put into large mixing bowl. 2. Slice round onions, green onions and add to ahi. 3. Chop ogo very fine. 4. Add all ingredients to ahi and mix well. 5. Let stand 15 minutes.

1. 2lbs fresh ahi tuna 2. 1small round onion, julienne cut (Maui Onions preferred) 3. 3green onions, diced 4. 1?2teaspoon freshly grated fresh ginger 5. 3finely diced garlic cloves 6. 1?2cup soy sauce 7. 1teaspoon sesame oil 8. 1?2teaspoon crushed red pepper flakes 9. 1teaspoon Chinese chili sauce (Rooster Brand) 10. 1teaspoon hawaiian sea salt or 1 teaspoon kosher salt

1. Cut Ahi into at least 1/2" cubes - set aside & refrigerate. 2. Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes. 3. When ready to serve toss Ahi and other ingredients together. 4. Serve on chilled platter with chopsticks or toothpicks.

• 1lb sashimi tuna, cubed • 3?4tablespoon toasted sesame oil • 3?4tablespoon soy sauce • 1?4cup green onion, finely chopped • 1?4cup maui sweet onion, julienned • 1?2tablespoon chili flakes • hawaiian salt, to taste • white and black sesame seed (to garnish) (optional) • dried seaweed flakes (to garnish) (optional) • candlenuts, Crushed to garnish (kukui nut) (optional)

1. Cube your tuna and dry it with a clean towel or paper towel. You don’t want lots of water on your fish when you’re about to make poke because you don’t want the water to dilute the flavor of your seasonings and sauces. Once it’s drained, put it in a mixing bowl and prepare your other ingredients. 2. Finely chop your green onions. You don’t want huge pieces of green onions because it’s inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they’re long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions. 3. Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you’re already adding soy sauce, you don’t need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

• 16ounces ahi fillets, premium grade • 12ounces maui onions, sliced thin, then dehydrated and crushed • 16ounces maui onions, caramelized • 3tablespoons olive oil • 1tablespoon salt and pepper

1. Apple Cider-Soy Butter Vinaigrette:. 2. Mix the vinegar and cider in a sauce pan over medium heat. 3. Reduce to 1/2 cup. 4. Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. 5. Place in a blender and pulse for just a second or two. 6. Caramelized Onion:. 7. Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside. 8. Vanilla Bean Rice:. 9. Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth. 10. Bring to a boil, reduce heat. 11. Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff. 12. Seared Ahi:. 13. Heat 1 tablespoon olive oil in a large skillet. 14. Roll ahi filet in dehydrated crushed onion. 15. Sear on all sides until browned. 16. Slice against grain of fish for serving. 17. Plating:. 18. Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. 19. Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.

Vanilla Bean Rice

• 1tablespoon shallot, finely chopped • 1tablespoon unsalted butter • 1cup jasmine rice • 3cups clam broth (or use 2 1/2 cups of the broth and 4 ounces white wine) or 3 cups fish stock (or use 2 1/2 cups of the broth and 4 ounces white wine) • 1vanilla bean, split

Apple Cider-Soy Butter Vinaigrette

• 2cups apple cider, filtered • 2cups apple cider vinegar • 8ounces soy margarine, chilled and cubed • 2ounces unsalted butter, chilled and cubed • 1ounce chives, finely chopped • black sesame seed (optional)

• 1?4cup peanut oil, Loriva • 18large shiitake mushrooms, stems discarded • 2lbs fresh spinach, washed and dried • 6tuna steaks, 1-inch-thick • olive oil

1. Make vinaigrette:. 2. In a blender blend vinaigrette ingredients 1 minute, or until smooth, and pour through a fine sieve into a bowl. 3. Vinaigrette may be made 3 days ahead and chilled, covered. 4. Bring vinaigrette to room temperature before using. 5. Make straw potatoes:. 6. Peel potatoes and with a mandolin cut into julienne strips. 7. Rinse potatoes under cold water and drain well. 8. Pat potatoes thoroughly dry with paper towels. 9. In a deep heavy skillet heat 2-inches vegetable oil until a deep-fat thermometers registers 375 and fry potatoes in batches until golden brown, making sure oil returns to 375 before adding each new batch. 10. Transfer potatoes as fried to paper towels to drain and season with salt. 11. In a large heavy skillet heat peanut oil over moderately high heat until hot but not smoking and saute mushrooms, stirring until tender, about 4 minutes. 12. Add spinach and saute, stirring, until tender but still bright green, about 1 minute. 13. Prepare grill. 14. Pat tuna steaks dry and season with salt and pepper. 15. Brush steaks with olive oil. 16. Grill steaks on a and oiled rack set 5-6-inches over glowing coals 1 1/2-2 minutes on each side for rare or 2 1/2-3 minutes for cooked-through fish. 17. Stir 1/4 Cup vinaigrette into spinach mixture and divide among 6 large plates. 18. Top spinach mixture with tuna.

Straw Potatoes

• 2large russet potatoes • vegetable oil, for frying

Vinaigrette

• 3?4cup peanut oil, Loriva • 2tablespoons soy sauce • 2tablespoons rice vinegar • 2tablespoons sesame oil • 2tablespoons fresh lime juice • 1tablespoon fresh gingerroot, grated • 1small garlic clove, minced • 1teaspoon horseradish • 1?2teaspoon wasabi powder or 1?2teaspoon wasabi paste • 1?2teaspoon brown sugar, packed

2 (6-8 ounce) Ahi tuna steaks (3/4 of an inch thick) 2 Tbsp. dark sesame oil 2 Tbsp. soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option) 1 Tbsp. of grated fresh ginger1 clove garlic, minced 1 green onion (scallion) thinly sliced (a few slices reserved for garnish) 1 teaspoon lime juice

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.) Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.

1/4 cup olive oil 1/4 cup lime juice 1/8 cup balsamic vinegar 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/4 cup chopped cilantro 1 pound yellowfin tuna fillets 1/4 cup honey 2 tablespoons olive oil 2 tablespoons chopped cilantro

In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.

• 1 1?2pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes • 1?2cup lime juice • 1?4cup coconut milk • 1small cucumber, peeled, seeded, cut into 1/2-inch cubes • 1tomatoes, seeded and diced • 3 -4green onions, chopped • sea salt • fresh ground pepper

1. Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes. 2. Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell. 3. NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish — halibut, snapper, swordfish — if you like. 4. Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic. 5. Sometimes a pinch of sugar is added to take the edge off the acidity.

• 1 1?2lbs center-cut fresh ahi tuna or inch thick sushi quality tuna steak • 1teaspoon kosher salt • 2teaspoons black peppercorns • 1teaspoon white peppercorns • 2teaspoons fennel seeds • 1 1?2teaspoons dried lavender flowers (Available in health food stores or use your home-dried flowers) • 3tablespoons extra virgin olive oil • 4cups savory mixed fresh greens (and herbs)

1. If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks. 2. Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. 3. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess. 4. In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. 5. Increase the heat to high and place the tuna in the pan. 6. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. 7. Sear the other side for 1 more minutes until medium rare. 8. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. 9. To serve, arrange the greens on chilled individual serving plates. 10. Drizzle with Mustard Seed Dressing. 11. Thinly slice the tuna and arrange on top of the dressed greens. 12. For the mustard seed dressing:. 13. Preheat oven to 375°F. 14. Place mustard seeds in a baking pan. 15. Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn). 16. Remove from oven and let cool. 17. Whisk all the ingredients together and season to taste.

Mustard Seed Dressing

1. For the mustard seed dressing:. 2. Preheat oven to 375°F. 3. Place mustard seeds in a baking pan. 4. Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn). 5. Remove from oven and let cool. 6. Whisk all the ingredients together and season to taste. Ingredients • 4tablespoons prepared whole grain mustard • 2tablespoons extra virgin olive oil • 2teaspoons toasted mustard seeds • 2tablespoons seasoned rice vinegar • 3tablespoons vegetable stock or 3 tablespoons water • 1teaspoon honey, to taste • kosher salt • fresh ground black pepper

• 2lbs boneless skinless yellowfin tuna fillets, finely chopped • 1?2cup panko breadcrumbs • 1egg, beaten • 1?4cup Dijon mustard • 2tablespoons minced garlic • 2tablespoons honey • 1 1?2tablespoons sesame oil • 2teaspoons kosher salt • 1?2teaspoon fresh ground black pepper • 1?4teaspoon cayenne pepper Other Ingredients • vegetable oil • 6hamburger buns with sesame seeds, split • 1?2cup bottled teriyaki sauce

1. Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high. 2. Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend. 3. Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well. 4. Divide mixture into 6 portions; form the portions into patties to fit the buns. 5. When the grill is ready, brush grill rack with vegetable oil. 6. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. 7. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. 8. Assemble the burgers: brush the cut sides of the buns with teriyaki sauce. 9. On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.

Maui Wowee Salsa

• 2cups chopped maui onions • 1?2cup minced green onion • 1?4cup pickled ginger, chopped • 1?4cup cilantro, chopped • 2tablespoons sesame oil • 1 1?2tablespoons soy sauce • 1tablespoon fresh lime juice

• 1egg • 1?2cup panko breadcrumbs (Japanese bread crumbs) • 4teaspoons soy sauce • 4teaspoons sugar • 1tablespoon sesame oil • 1tablespoon fresh ginger, minced • 1tablespoon garlic, minced • 2teaspoons fresh lime juice • 1teaspoon lime zest, grated • 1?2teaspoon crushed red pepper flakes • 1?2teaspoon salt • 1 1?2lbs ahi tuna fillets, finely chopped • 1tablespoon vegetable oil • 4seeded kaiser rolls, split • 1large maui onion, thinly sliced (or other sweet onion) • 1large vine-ripened tomatoes, sliced • radishes (1 pkg.) or sunflower sprouts (1 pkg.)

1. Sauce: 2. Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag, and let stand 15 minutes. 3. Peel peppers, remove stem and seeds, and dice. 4. Measure 1/4 cup diced peppers into a small bowl, and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt. Stir well. 5. Burgers: 6. Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. 7. Add ahi and combine gently. Form 4 patties. 8. Heat vegetable oil on non-stick griddle, over med-high heat. 9. Add patties, and cook 3-4 minutes per side. 10. Toast rolls under broiler during last few minutes of cooking. 11. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. 12. Add roll tops.

Cilantro Chile Lime Sauce

• 2anaheim chilies • 1?2cup mayonnaise • 3tablespoons sour cream • 3tablespoons cilantro leaves, finely chopped • 1tablespoon fresh lime juice • 2teaspoons fresh ginger, minced • 1teaspoon garlic, minced • 1?4teaspoon salt

• 1teaspoon ginger • 1teaspoon garlic powder • 1?3cup soy sauce • 1?3cup orange juice • 1?4cup honey • 1green onion, chopped • 1 1?2lbs salmon fillets

• In bowl, mix the first 5 ingredients. • Place onions in small bowl and chill until ready to use. • Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes. • Brush with ginger sauce throughout grilling. • Place salmon on platter and sprinkle with onions.

• 6(6 ounce) salmon fillets • 2teaspoons olive oil, plus • 1tablespoon olive oil, divided • 4tablespoons lemon juice, divided • 4teaspoons minced fresh ginger, divided • 1medium red bell peppers or 1 medium yellow bell pepper, diced • 1small red onion, finely chopped • 2(8 ounce) cans crushed pineapple • 1?2cup golden raisin • 1?4teaspoon cayenne pepper • 3cups torn fresh spinach • 3cups torn fresh romaine lettuce

1. Rinse the salmon in cool water and pat it dry. 2. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger. 3. Coat both sides of fish with the mixture and refrigerate for up to an hour. 4. While the fish marinates prepare the Pineapple Salsa. 5. Heat the remaining oil in a medium skillet. 6. Add the yellow pepper and onion and sauté until soft about 4 minutes. 7. Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer. 8. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.). 9. Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.

2 lbs. fresh Octopus (tako/he’e), cleaned and chopped thin 4 cups flour, for dusting salt to taste pepper to taste 1/4 cup lechon spice, (the spice rack) 6-7 cups canola oil (for deep frying) Kim Chee Aioli ½ cup kim chee, squeezed dry ½ tablespoon garlic, minced ½ cup mayonnaise 1 tablespoon calamansi or lemon juice ½ tablespoon fresh parsley, chopped fine

Cooking Hawaiian Style's very own Chef Adam Tabura joins us with more amazing recipes including this easy-to-make tako (octopus) popcorn with a kim chee aioli.  Chef Tabura continues to amaze me with his culinary creations.

1 lb. U15 or U20 shrimp thawed and deveined 10 cloves garlic chopped 1 cup Flour 2 tbs Paprika 1/2 teaspoon Cayenne pepper 1/2 cup + 2 tbsp Clarified butter 1/8 cup white wine Splash Aloha shoyu 1-2 tespoon salt 1-2 lemons

Heat pan on medium high heat. Add ½ cup butter and melt. Reduce heat and add garlic. Cook for 1 minute, stirring to avoid burning garlic. Lightly coat shrimp in flour, shake off excess and add shrimp to pan and cook in butter for 2-3 minutes. Season with salt, and flip shrimp. Cook for another 2-3 minutes. Finish by adding wine, clarified butter, paprika,shoyu and cayenne pepper. Serve with lemon wedges and rice!

1. 1scallion 2. 1?2cup pecans 3. 2tablespoons breadcrumbs 4. 1?4cup flour 5. 1teaspoon salt 6. 1?2teaspoon pepper 7. 1egg 8. 1tablespoon milk 9. 4opakapaka fillets (red snapper) 10. 2tablespoons oil

1. Mix flour, salt and pepper. 2. Mix milk and egg. 3. Mince scallions and pecans and mix with crumbs. 4. All three of these mixtures should be on separate flat dishes. 5. Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture. 6. Heat oil. 7. Cook fillets 3 minutes, or until golden. 8. Turn carefully and cook 3 minutes on the other side

• 16ounces fillets, of opakapaka 4 pieces • kosher salt • fresh ground black pepper • olive oil • 5garlic cloves, minced • 2ounces macadamia nuts • 1?4cup parmesan cheese • 1cup fresh basil leaf, washed, stems removed • 1?2cup extra-virgin olive oil • salt and pepper, to taste

1. Heat a saute pan with a tablespoon of olive oil. 2. Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven. 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto. 4. Season with salt and pepper to taste. 5. Remove fillets from oven and coat with pesto. 6. Place under broiler for 1 to 3 minutes. 7. Serve on rice with vegetables of choice.

• 1?3 cup flour • 2 lbs red snapper, cut into 4 pieces • 3 tablespoons butter • 1 tablespoon olive oil • 1 cup white wine • 1 tablespoon lemon juice • 4 tablespoons butter, cold, cut into chunks (4 to 6) • 1?4cup green grape, halved lengthwise • 2 tablespoons flat leaf parsley, chopped

1. Lightly flour fish on both sides. 2. In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil. 3. When butter foams, add fish to pan. 4. Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done. 5. Remove fish from pan; pour out excess butter. 6. Deglaze pan with white wine and lemon juice; reduce liquid by half. 7. Add 3 tablespoons chunked butter; swirl into sauce. 8. Add more cold butter as needed until saucy. 9. Add grapes, then parsley, and pour the sauce over the fish. 10. Variations:. 11. You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.

7 oz. Fresh Mahi-Mahi 1½ oz. Macadamia nuts 5 oz. Orzo Pasta 3 oz. Tomato 3 oz. Mushrooms 2 oz. Sun-Dried Tomato 4 oz. Lemongrass 4 oz. Beurre Blanc 2 oz. Spinach 2 oz. White Wine 2 oz. Garlic Butter 2 oz. Egg Whites 1½ oz. Panko

Roll seasoned Mahi Mahi fillet in egg whites. Roll in Panko and Macadamia nut mixture. Sear the both sides of mahi until golden brown. Finish in the oven at 350 degrees for 8-10 minutes. In a saute pan, add a little oil. Saute mushrooms, sun-dried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo pasta. Add garlic butter and toss well to finish.

Lemongrass Buerre Blanc:

(Make 2 Cups) 1 cup White Wine ¼ cup White Wine Vinegar 1 Shallot (minced) 1 Stalk Lemongrass (bottom end sliced) 3 oz. Mushrooms 1¾ cup Heavy Cream 1 pound Unsalted Butter (room temperature) Kosher Salt and White Pepper

Sauce :

Combine wine, vinegar, shallots, and lemongrass in a heavy sauce-pot. Heat on med-high heat until reduced by half. Then add in heavy cream, and reduce heat to medium. Again, reduce by half. Turn down to low heat and add butter into the sauce a little at a time, stirring constantly. Season to taste with Salt and White Pepper.

other information

Mahi Mahi 1/4 cup macadamia nuts 2=8 ounce Mahi Mahi fillets, skinned 1/2 teaspoon vegetable oil 3 tablespoons honey

Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Salsa.

Salsa

In a small bowl, combine all the relish ingredients. Mix well. (The salsa will keep, covered and refrigerated, for up to 8 hours.) 1 cup fresh pineapple, diced 1/2 cup unsweetened pineapple juice 1/4 cup fresh lime juice 2 tablespoons scallion greens, finely chopped 1 teaspoon finely chopped jalapeno pepper 3 tablespoons flour 1 tablespoon lemon juice

1. 1 1?2lbs mahi mahi fillets 2. 2tablespoons butter (divided) 3. 1garlic clove, minced 4. 1tablespoon teriyaki sauce 5. 2tablespoons fresh lemon juice 6. 1teaspoon honey 7. 1tablespoon sesame seeds

1. In a skillet melt 1 Tbs of butter over medium heat, add garlic, and sauté 'til tender (watch carefully so that it doesn't burn!). 2. Remove from heat and stir in teriyaki sauce, lemon juice, honey and sesame seeds. 3. Let cool a few minutes then pour over fish and marinate 30 minutes in refrigerator. 4. Heat remaining Tbs of butter in skillet over medium heat. 5. Remove fish from marinade and add to pan, sautéing 4-5 minutes per side and basting with marinade. 6. Note: I like to toast the sesame seeds before adding them to the mixture for a more pronounced flavor.

1 1/2 lb. mahi-mahi 2 tbsp. butter, divided 1 clove garlic 1 tbsp. teriyaki sauce 2 tbsp. lemon juice 1 tsp. honey 1 tbsp. sesame seeds

In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and sauti until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and sauti 4-5 minutes on each side, basting with marinade.

1. 1lb mahi mahi fillet 2. 1tablespoon soy sauce 3. 1(8 ounce) can pineapple chunks in juice 4. 1red bell pepper, seeded and thinly sliced 5. 1green bell pepper, seeded and thinly sliced 6. 2teaspoons curry powder 7. 1pinch cinnamon 8. 1pinch ginger 9. 1pinch clove 10. non-stick olive oil flavored cooking spray

1. Preheat oven to 350 degrees. 2. Mix together soy sauce, cinnamon, ginger, and cloves. 3. Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes. 4. Spray non-stick baking pan with cooking spray. 5. Place fish in pan. 6. Drain juice from pineapple, reserve. 7. Combine pineapple juice with curry powder and pour over fish. 8. Add pineapple chunks and pepper slices on top of fish. 9. Wrap pan tightly with foil. 10. Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.

Mahimahi (4 8-ounce pieces) 1. 1tablespoon cajun seasoning 2. 1?8teaspoon cayenne 3. salt 4. Salsa 5. 1cup mixed fruit, chopped (cantaloupe, grapes, kiwifruit, etc) 6. 1tablespoon balsamic vinegar 7. 1tablespoon brown sugar

1. Preheat oven to 350°F. 2. Mix the seasoning . 3. Sprinkle the seasoning on fish. 4. Heat oil in pan and sear the fish on both sides. 5. Put in preheated oven for 4-5 minutes. Fish should be firm to the touch. 6. Arrange the fish on the plates and put the salsa on top of the fish.

• 4(7 ounce) mahi mahi fillets • 8cremini mushrooms • salt and pepper, to taste • 2tablespoons olive oil

1. Use very firm crimini mushrooms or button mushrooms only. 2. Cut off stems; slice mushrooms as thinly as possible. 3. Shingle slice mushrooms atop the fillet. 4. Season with salt and pepper just before searing the fish. 5. In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden. 6. Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish. 7. Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.

Roasted Tomatoes

1. Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds. 2. Drop into ice water to stop cooking. 3. Peel, quarter and seed tomatoes. 4. In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes. 5. Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender. 6. Remove from oven; discard herbs. 7. Reserve in separate bowls the garlic cloves, tomato petals and olive oil. Ingredients: • 6plum tomatoes • 4tablespoons olive oil • 7garlic cloves, peeled • 1sprig fresh basil • 2sprigs thyme • 1sprig fresh rosemary

Garlic Mashed Potatoes

1. Boil peeled potatoes until fork tender in salted water. 2. Strain and puree in a food mill or use mixer to whip. 3. In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes. 4. With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream. 5. Stir with a wooden spoon until well incorporated. 6. Season with salt and pepper and set aside. Ingredients • 1 1?4lbs russet potatoes, peeled • 1cup heavy cream • 2tablespoons olive oil • salt and pepper (to season)

1. 1?2cup olive oil 2. 1tablespoon fresh lime juice 3. 1teaspoon garlic salt (or to taste) 4. 1teaspoon black pepper (or to taste) 5. 6mahi mahi fillets 6. 1(10 3/4 ounce) can cream of celery soup 7. 1(10 3/4 ounce) can cream of mushroom soup 8. 1?4cup red wine 9. 1tablespoon garlic powder 10. 1tablespoon soy sauce 11. 4cups cooked wild rice

1. Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl. 2. Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely. 3. Set coated fillets aside and allow to marinate at room temperature for an hour. 4. After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan. 5. Mix together well and allow to simmer, stirring occasionally to prevent sticking. 6. While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time. 7. Place each grilled fillet atop a bed of wild rice and top with the sauce.

• 2teaspoons olive oil • 12ounces mahi mahi fillets, 1-inch thick • 1 1?2teaspoons four peppercorn blend, crushed • 3tablespoons brandy • 1?2cup chicken stock • 1?3cup whipping cream • 1tablespoon butter

1. Preheat oven to 350ºF. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes. 2. Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt. 3. Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.

Risotto

Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Ingredients: • 2medium russet potatoes, peeled, 1/4-inch dice • 2cups chicken stock • 2tablespoons dry white wine • 1garlic clove, minced • 1?2cup parmesan cheese, freshly grated • 2tablespoons butter

• 6 scallions • 3 tablespoons packed brown sugar • 2 1?2tablespoons soy sauce • 3 tablespoons fresh lemon juice • 4 (6 ounce) skinless mahi mahi fillets • 1?2 teaspoon salt • 1 1?2tablespoons vegetable oil

1. Preheat oven to 200°F. 2. Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons. 3. Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved. 4. Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.). 5. Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.