Recipes

   

 

Some of Capt. Charlie's favorite 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 tast
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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.

Maui Ahi Poke

2 lbs Fresh Sushi Grade Ahi tuna
1 small Maui onion-julienne cut
3 Green onions diced
1/2 Tsp freshly grated ginger
3 cloves finely diced garlic
1/2 cup soy sauce
1 Tsp sesame oil
1/2 Tsp crushed red pepper flakes
1 Tsp Chinese Chile Sauce (Rooster brand)
1 Tsp Hawaiian sea salt or kosher salt

Now- Cut Ahi into 1/2 inch cubes. Combine all other ingredients in a large glass bowl and refrigerate for 30 mins.
When ready to serve toss Ahi and marinade ingredients together.
Serve on a chilled platter with chopsticks or tooth picks.

Grilled Mahi Mahi with a Asian Sauce

2 lbs. Mahi Steak
Butter
White Pepper
Salt
Asian Sauce
1 Cup Green Onions (chopped-stems & bottoms)
1 Tsp. Fresh Ginger (Chopped)
1 Tsp. Garlic (Chopped)
3 Tbs. Oil (Sesame Oil, hot Pepper Oil, Unsalted Butter, or Peanut Oil)
2 Tbs. Oyster Sauce
2 Tbs. Orange Juice

Grill your Mahi fillets on your grill brushing the fish with melted butter. Season while grilling with salt and white pepper.

In a stainless steel pan heat all ingredients blending well together (Do No Cook) pour the sauce over your cooked Mahi and serve
with a nice long grained rice.

Lime Grilled Mahi-Mahi Steaks
 
1/4 cup fresh lime juice (2 to 3 limes)
2 tbsp olive oil
1 clove garlic, finely chopped
1 tbsp soy sauce
1 tsp grated fresh ginger root, optional
1 tsp Dijon-style mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 tuna steaks (about 1-inch thick)

1. Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the tuna steak with about one-third of the dressing and reserve the rest.

Grilled Fresh Marlin with Mango Pineapple Relish

as needed canola oil
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 steaks, loin,
(or fresh sword, tuna, halibut, shark)

Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish: Can be done ahead of time.
Sauté onions in small amount of canola oil until translucent and sweet. Add in the minced jalapeños and diced pineapple.
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 Relish on top of the grilled Marlin. Enjoy your catch!

Grilled Marlin with Pineapple-Ginger Marinade

1/4 cup pineapple juice
2 tbs. rice wine vinegar
1 tsp. salt-reduced soy sauce
1 tsp. grated fresh ginger
2 tsp. vegetable oil
1 tsp. minced garlic
1 -1 1/3 lbs. tuna steaks
green onions, diagonally sliced (optional)

Combine pineapple juice, vinegar, soy sauce, ginger, oil and garlic in a small
bowl, mix well. Arrange tuna in glass or ceramic baking dish. Pour marinade
over fish. Marinate in refrigerator, covered at least 30 minutes. Drain fish,
reserving marinade. Place fish on oiled grid 4 to 5 inches from hot coals.
Barbecue 6 minutes per inch of fish measured at its thickest point, basting
frequently. Turn fish halfway through cooking time. Marlin should be pink in
the center when removed from heat. Garnish with green onions, if desired.

Barbecued Swordfish Steaks

2 lb. sword fish
1/4 c. soy sauce
1/4 c. orange juice
2 tbsp. salad oil
2 tbsp. catsup
1/2 tsp. oregano
2 tbsp. parsley, chopped
2 tbsp. lemon juice
1/2 tsp. pepper
1 clove garlic, chopped

Place fish in shallow pan. Mix all ingredients. Pour over fish. Let stand 30 minutes, turn once. Remove fish, save sauce for basting. Place fish on greased grill. Cook on grill for 8 minutes baste with remaining sauce. Turn and cook 7-10 minutes or until flaky.

Here are a few links to some of our favorite fish recipes. Give them a try!

Pan-Grilled Tuna With Peach Salsa
Grilled Tuna with Honey-Mustard Marinade
Family Tuna Casserole
Easy Fried Fish Fillets

 
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