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![]() Poisson CruSource: Chef Bobby Masters, Hula Grill1 lb. diced fish (blue marlin) 1 c. lime juice 1 c. diced Maui onion ½ c. green onion, small dice ½ c. tomato, skinned, seeded, small dice 1 T. kosher salt ½ c. coconut milk Marinate fish in lime juice and kosher salt for 6 hours. Drain off marinade, add veggies, mix together. Toss with coconut milk and put on plate with taro chips. ![]() ![]() |