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Grilled Swordfish Steaks & Prawns - August 31, 2007
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Plank Opakapaka w/ Stir Fry Vegetables, Sesame Noodles & Grilled Pineapple. - September 16th 2007
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Grilled Swordfish Steaks w/Grilled Prawns & Peppers over Rice. This is an easy flavorful recipe that can be either grilled or pan sauteed! Prep Time is about 15 minutes, Cooking time is 20 Minutes.
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This is a fun way to make a Hawaiian Style BBQ at home! The Planked Opakapaka , stir fried vegetables & grilled pineapple are offset with the chilled sesame noodles. This is a easy way to entertain on a warm end of summer day! Prep Time (15-20 Minutes), Cooking Time: (10-15 Minutes)
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Lomi Lomi Salmon - March 29th 2008
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Teriyaki Shibi (Yellowfin) Skewers 3 Ways - May 30th 2008
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Lomi Lomi Salmon was originally made with Salted Salmon in the days before refrigeration. Most recipes of the day required re-hydrating the salmon by soaking in cold water overnight to reduce the salt content before preparing the recipe. Our Lomi Lomi Salmon recipe uses Wild Ocean Seafoods® Alaska Sockeye Salmon.
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This is the next in our series of BBQ Skewer recipes. This week we are featuring skewers made with Shibi (Yellowfin Tuna) with Tom Douglas Teriyaki Sauces!
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Pan Seared & Baked Hawaiian Wahoo (Ono) - October 14th 2007
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Grilled Ahi/Shibi Steaks (Yellow Fin Tuna) - October 21st 2007
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This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to asian vegetable sautee.
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Enjoy the "other red meat" with this easy & versatile recipe. Use the marinade for both the Shibi Steaks and as a base for stir fried vegetables!
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Hawaiian Opah with Glass Noodles and Cucumber Salsa - January 24th 2008
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Shutome Stir Fry - August 13th 2008
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This Opah recipe can be served either hot from the sauté pan or chilled from the refrigerator. It can go from Starter Dish to Entrée to Appetizer. Serve Hot for Dinner & cold as a starter or lunch. Leftovers have never tasted like this!
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This Shutome (Swordfish) Stir Fry is made with fresh vegetables, Oils of Aloha Macadamia Oil and NOH Oriental Stir Fry Seasoning. Served over rice, it is quick, easy & delicious!
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Hawaiian Fish Tacos - October 1st 2008
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Hawaiian Shrimp Spring Rolls - October 8th 2008
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In Hawai’i, fish tacos feature grilled local fish (Ahi(s), Ono, Opakapaka, Opah & Shutome) instead of the breaded fried fish found in many mainland recipes. By the late 90’s Hawaii’s up and coming chefs were assuming leadership in Hawaii’s Restaurants, elevating the humble fish taco of their surfing youth to a popular fine dining appetizer and entrée. The international influences found in Hawaiian Cuisine have created fish tacos with an incredible diversity of flavors.
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The Pacific Rim influences on Hawaiian food have arrived from many countries. This Thai/Vietnamese inspired recipe is a popular "plate lunch" selection at the International Food Court in Waikiki. It can be made as either traditional, smaller fried rolls or more popularly as a cold rice roll burrito with a choice of dipping sauce!
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Ginger Soy Glazed Mahi Mahi - November 11th 2007
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Shibi Poke Appetizer - December 2nd, 2007
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We found this recipe in Truck Lagoon at the Blue Lagoon Resort in Chuuk, Micronesia on a diving vacation. This Mahi Mahi recipe is full of flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. We like it so much we ate it every day there was fresh Mahi in the restaurant. We would always know it was on the menu when one of the cooks would take the head & back bones out to feed the turtles!
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Poke is a traditional Hawaiian Seafood prepatation, most easily described as a marinated sashimi. Made with Ahi (A general Hawaiian description of most tuna species) , our recipe features Yellowfin Tuna (In Hawaiian Shibi). This is a great recipe with a multitude of flavors for your next potluck or holiday party. Add fresh chopped seaweed (Nori) if availble.
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Spicy Shutome & Prawn Skewers - May 18th 2008
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Grilled Mahi Mahi with Lemon and Capers - June 22nd 2008
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This is the first of several Skewer Recipes we will be presenting over the next few weeks leading up to Fathers Day. You will find that they are easy to prepare and add entertainment for your family or guests.
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This is an easy preparation that will work well with any white fish such as Mahi Mahi, Pacific Halibut, Ono (Wahoo) or Shutome (Swordfish). As it is summer, we will be concentrating on grilled fish recipes for the next couple of months!
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Escabische (Portuguese-Style Marinated Fish) – July 16th 2008
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Grill Poached Opakapaka - September 12th 2008
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Escabische (Portuguese) Escabeche (Spanish) or “Paniolo Poke” (Named after the Portuguese Cowboys who settled on the Big Island) is a great summer appetizer, starter or light supper for those beautiful hot summer nights where you just don’t feel like cooking over heat.
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This recipe can be made in a Foil Pouch or on the upper rack of your grill by themselves without the foil. So, poach in the pouch or bake on the grill or in your oven! Opakapaka is a firm pink snapper that works well in both cases. It is important NOT to over cook! The fish is ready when it begins to flake. Try this with grilled asparagus and a vegetable/egg fried rice!
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Crusted & Grilled Mahi Mahi - September 18th 2008
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There are lots of "Crusted Mahi Mahi" recipes out there. Most require some exotic ingredient that is hard to come by, such as Macadamia Nuts. So, how about one using.. Potato Chips! Yup, this is an easy to prepare, delicious recipe incorporating.... Ruffles® Potato Chips! It addresses two common concerns:
1. How can you eat Ruffles® Potato Chips and be guilt free?
2. What do you do with all the little broken pieces in the bottom of the bag?
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