Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: January 18, 1997
SEARED HALEIWA MAHIMAHI
2 Tbs salad oil
4 (3 ounce) Mahimahi fillets
pinch of salt
pinch of pepper
1 Tbs chopped cilantro
1 Tbs brown sugar
1 Tbs minced garlic
1 Tbs minced ginger
1/4 cup julienned carrots & zucchini
4 shiitake mushrooms, sliced
1 Tbs shoyu
1 Tbs oyster sauce
Marinate the Mahimahi with cilantro,
salt, pepper, brown sugar, garlic, and
ginger for about 5 minutes. Meanwhile,
heat oil in a heavy skillet. Add the
Mahimahi fillets, cook about 2 minutes
on each side. Remove from pan and
place on a warm plate. Top with carrots
and zucchini. Place remaining 2 Mahimahi
fillets on top. Add mushrooms, shoyu, and
oyster sauce to hot pan and cook about
2 minutes. Pour over the Mahimahi.
AHI POKE SALAD
1/2 cup salad oil
4 ounces Ahi, cut into 1 inch cubes
1 Tbs chopped green onions
1 Tbs chopped white onions
1 Tbs chopped ogo
2 Tbs shoyu
1 tsp sesame oil
2 flour tortilla shells
1 handful mixed salad greens
1/4 cup cooked Somen noodles
Heat oil in pan. Fry tortilla shells, one at a
time until golden brown. Place on paper
towels to drain off excess oil. To make
the poke, combine the Ahi, onion, ogo,
shoyu and sesame oil. Mix well. To
assemble the salad, place one tortilla on
plate. Top with salad greens. Place the
other tortilla on top. On top of the second
tortilla, place the Somen noodles and
top with the Poke. Enjoy!
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