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Seared Local Catch on a Seafood Luau

Source: Chef Linda Yamada, The Beach House, Poipu

4 Servings

8 pc 2-3oz filet, mahi mahi or snapper

Luau
2 C frozen chopped spinach (defrosted, drained)
1/2 C small-diced onion
1 C coconut milk

2 oz crabmeat
2 oz dice shrimp
2 oz dice scallop
1 T butter
salt and pepper

Melt butter in a hot pan. Add in seafood. Cook quickly and remove from pan seafood is half cooked and cool on the side. Cook onion in same pan until transparent. Add in spinach and coconut milk. Lower heat and allow to simmer until almost dry. Add in seafood just before
serving on medium heat.

Cucumber Ogo Relish
1/4 peeled, seeded and small diced cucumber
2 T fine sliced green onion
3 T chopped fresh ogo
Mix all ingredients together set aside

Tomato Cilantro
2 cup diced fresh tomatoes
½ C diced onion
1 tsp minced garlic
1 tsp ground cumin
½ tsp ground coriander
1 C clam juice
1 T olive oil
1/4 C chopped cilantro
1 C heavy cream

In a sauce pot heat until medium hot. Add in olive oil and saute onion, garlic, and tomatoes.
Add in cumin and coriander. Cook for 2 minutes. Add in clam juice and simmer for about ½ hour or until almost dry on medium/low heat. Stir occasionally to prevent bottom from burning. When done remove from heat and add in cilantro. Blend and return to pot. On a low heat add in cream and let simmer for 5-10 minutes until sauce is reduced. Season with salt and pepper.

To plate, season fish with salt and pepper, sear in a hot pan. Place on luau that has sauce around it and top with relish. Serve immediately.

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