Hawaii Fish Recipes

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Hawaii Fish Recipes

Macadamia Mahi-Mahi

Macadamia Mahi-Mahi (Serves 4-6)

2 lbs Mahi-Mahi fillets
1 1/2 cups milk
3/4 teaspoon salt
Dash black pepper
2 tablespoons butter
3 tablespoons flour
1 tablespoon lemon juice
1/4 cup macadamia nuts, finely chopped
Paprika

Place mahi-mahi in a well greased shallow baking pan. In a bowl combine milk, salt and pepper. Pour over fish. Bake at 350 degrees F for 30 minutes.

Remove from oven, drain, and reserve liquid. Place fish on hot platter and keep warm.

In a skillet melt the butter, blend in flour. Add hot liquid gradually and cook until thick, stirring constantly. Add lemon juice. Pour over fish and top with macadamia nuts and paprika.

Swordfish with Tropical Fruit-Black Bean Salsa

Serves 4

4 - 7 ounce swordfish steaks
2 sticks of butter melted (1/2 lb)

1/2 cup blackening spices

SALSA:
1 small pineapple, peeled, cored and diced
2 kiwifruit, peeled and diced
1 mango peeled and diced
1 papaya peeled and diced
1 cup of progresso black beans drained from can
1/4 poblano or anaheim pepper diced

1/2 cup rice wine vinegar
1/4 cup dark rum
2 tablespoons sugar
Juice of 3 limes
1 bunch of cilantro
Salt to taste

Ono Nachos

Two Big hands full of Corn Chips

One good size Ono fillet

Sharp Cheddar Cheese

Jalapeño peppers or thin sliced olives

Salsa

Garlic and Black pepper seasoning

Cut Ono Fillet into small bite size pieces, season with Garlic and Black peeper seasoning, spray skillet with nonstick spray and preheat over medium heat.

Cook Ono in Skillet for a couple of minutes on each side.

Place Corn Chips on microwaveable plate and cover with Cheese.

Arrange Ono onto corn chips, spoon sala over Ono and top with Jalapeños or sliced olive.

Microwave for 30 secs.

Baked Mahi mahi

1/2 cups Bread Crumbs

2 Egg Whites

1/4 tsp Pepper

1/4 tsp Garlic Seasoning

1 1/2 lbs Mahi mahi Fillets

2 Tbsp soft margarine

Preheat oven to 350 degrees. Combine bread crumbs, garlic seasoning and pepper in a bowl. Dip each fillet in egg whites then in bread crumb mixture. Place fillets in shallow baking dish that has been sprayed with nonstick cooking spray. Sprinkle any remaining bread crumb mixture over fillets. Dot the Mahi with margarine. Place in oven for 30 minutes.

Seared Sashimi (Tuna)

1 4-ounce fresh yellowfin tuna fillet

2 tablespoons macadamia oil

Herbs (chopped and mixed)

2 tablespoons basil

2 tablespoons mint

2 tablespoons cilantro

Sauce

8 ozs Chardonnay wine

1/2 ozs ginger, chopped

1/2 ozs garlic, chopped

1/2 ozs sweet onion, chopped

2 tablespoons butter

2 tablespoon soy sauce

2 tablespoons green onion

Coat fish in macadamia nut oil, and roll fish in herbs. Sear fish for 5 seconds on each side on a very hot grill remove and finely slice.

Reduce the first seven sauce ingredients over high heat until halved in volume. Add green onions. Lightly coat the center of the plate with sauce and fan sashimi over sauce.

Seaweed Poke

1 pound fresh Aku, cubed

1 tablespoon sea salt

1/2 pound seaweed (Japanese ogo)

2 stalks green onion, chopped

1 small round onion, chopped

chili pepper flaks (optional)

Cube fish to bite size. Combine Aku with salt and let stand in refrigerator for at least one hour.

Wash seaweed, drain well, and chop to desired lengths (1/2 inch to 1 inch size is good). Combine seaweed, onions, pepper flakes (optional) and fish.

Fishburger

1 lb ground fish

1 tsp Oldbay seasoning

1/2 cup Oatmeal

1/4 cup mayonnaise

2tsp Oyster Sauce

Mix all ingredients together. Rub oil on hands and form mix into 3 to 4 patties for frying or broiling. Serve on fresh onion roll with lettuce and tomato.