Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 15, 1998
Island Swordfish
SALSA
1/2 c. ripe mango, peeled & chopped
1/4 c. purple onion, finely chopped
1/4 c. papaya, peeled seeded & chopped
1 Tbs fresh ginger, minced
2 Tbs fresh celery, finely chopped
1/2 tsp Hawn chili pepper, seeded &minced
1 Tbs fresh cilantro, minced
1 Tbs sugar
2 Tbs fresh lime juice
1/4 c. edible flowers (optional)
VINEGARMIX
2 Tbs rice vinegar
1/4 cup Aloha shoyu
2 Tbs Dijon mustard
3 Tbs sugar
FISH
4 4-oz swordfish steaks (3/4" thick)
vegetable cooking spray
fresh cilantro sprigs
Salsa: Combine all ingredients in a small bowl.
Vinegar Mix: Combine in a small bowl and whisk
until blended. Brush vinegar mixture over steaks.
Coat grill rack with cooking spray. Grill steaks over
medium-hot coals for 5 minutes per side or until done.
(SAM: could beseared in hot skillet with vegetable
spray.) Transfer steaks to individual plates and
serve with 1/4 cup salsa. Garnish with cilantro sprigs.
Serves 4.
Beef Stir-Fry
With Green Onions and Toasted Sesame Seeds
1 1/2 lbs thinly sliced ribeye
1 Tbs toasted sesame oil
MARINADE
1 Tbs. mirin
1/3 cup Aloha shoyu
4 stalks green onion, sliced diagonally,
including green tops
2 Tbs fresh garlic, peeled and minced
1 tsp black pepper
1 Tbs toasted sesame seeds, cooled and ground
2 Tbs sherry
1 Tbs sugar
2 Tbs ginger, minced
1 tsp salt
1/2 round onion, sliced thinly
Rub the meat with the sesame oil until it is
completely absorbed. Place the marinade
ingredients in a bowl and mix well. Add meat
and marinate about 30 minutes. Stir-fry quickly
in a hot wok and serve over steamed rice
garnished with green onions and toasted sesame
seeds. Serves 4.
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