SEARED SASHIMI
This is a nice and easy basic recipe. I see so many fancy ones online with lots of ingredients. This one is local style. *Remember it only takes a few seconds on each side. Some people like it more 'seared' than others.
Paul Pru dons Seasoning or
All the ground peppers: = parts: Black, Red, White, Cayenne & Paprika
Rub on fish and "sear" in butter or olive oil in a hot pan.
POKI
- 4 Cups chopped Tuna (sashimi quality or the inner belly)
- 1/3 c. chopped onion
- 1/3 c Grn Onion
- 1/2-1 cup Soy Sauce>just enough to coat the fish-don't drown it)
- Hawaiian Sea Salt to taste
- 2T Sesame oil
GINGER GLAZED MAHI MAHI
4 servings
Ingredients
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
- 1 tablespoon vegetable oil
Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
FISH TACOS
Ingredients
- 1 pound Mahi mahi
- 1 pound Mahi mahi
- 1 garlic clove, minced
- 5 teaspoons lime juice
- 1/4 teaspoon white pepper
- chopped or minced Maui onion (optional)
- Corn or flour tortillas, warmed
- 2 tablespoons butter
- 1 cup shredded cabbage OR lettuce
- 1 cup chopped fresh tomato avocado optional
Directions
Remove skin from fish and cut fish into cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork.
*Warm your tortillas and assemble fish tacos