Hawaii's Fish Recipes

Hawaii's Fish Recipes

Grilled Hawaiian Shutome with Basil Vinaigrette
in Hawaiian Avacado Relish
Recipe by Jean Marie Josselin, A Pacific Cafe

Vinaigrette: 1/4 cup red wine; 3/4 cup Hawaiian macadamia nut oil; 1/4 cup Hawaiian basil leaves (fresh; chopped); 1 lime (juiced); 3 tsp. Hawaiian ginger (fresh; chopped); Salt and pepper (to taste)

In mixing bowl, combine red wine vinegar, salt and pepper. Mix well. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside until ready to use.

Relish: 2 tomatoes, large (peeled, seeded and cut into small cubes); 1 Hawaiian Sharwil avocado (medium; peeled and cut into small cubes); 2 tsp. Hawaiian ginger (fresh; julienne cut); 1 cup Hawaiian ogo (seaweed, fresh; chopped); 24 asparagus (cooked; cut into 2" lengths); Salt and pepper (to taste)

Combine tomato and avocado in a medium bowl; add seaweed, asparagus, ginger, salt and pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.

Fish: 4 Hawaiian shutome (swordfish) 8 oz. fillets*; 1/2 cup Hawaiian macadamia nut oil; 1 lime (juiced); Salt and pepper (to taste)

Combine macadamia nut oil, lime juice, salt and pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four.

*Alternate fish: Ahi, Aku, Ono, Opah, Tombo

SPONSERED BY THE STATE OF HAWAII, DEPARTMENT OF BUSINESS,ECONOMIC DEVELOPMENT & TOURISM, OCEAN RESOURCES BRANCH, P.O. BOX 2359, HONOLULU, HAWAII 96804, PHONE 808-587-2680, FAX 808-587-2777.

SEND E-MAIL TO: seafood@dbedt.hawaii.gov