Island Fever

Tonight we ate macadami crusted ono, with mango and pineapple salsa, coconut rice and spicy broccoli and bok choy. It was a fabulous dinner that we enjoyed on the coffee table while watching the Olympics.


We were married on the island of Kauai last year and our friends, Pam and Mike, gave us a great Hawaiian cookbook, written by Sam Choy, as a wedding gift. Tonight's the first night we're breaking it in.

Of course, we couldn't get our hands on any Hawaiian caught Ono (also called Wahoo), but I don't care. This fish is so good- it is firm and white and is perfect for crusting with something. Halibut could be substituted as well- you could even use something like Tilapia or even chicken.





Macadami Crusted Ono
adapted from Sam Choy's Hawaii's Favorite Recipes

4 6 oz. fillets

1/8 cup olive oil

1 teaspoon fresh ginger, minced

1 teaspoon garlic, minced

salt and pepper to taste

1/2 cup cracker crumbs or Panko flakes

1/2 cup butter, softened

1/4 cup macadamia nuts, chopped

1 tablespoon fresh herbs of your choice

1 teaspoon paprika

salt and pepper to taste

Marinate fish in the olive oil, ginger, garlic, salt and pepper for at least 1/2 hour

Preheat oven to 375 degrees. Combine all other ingredients to make your breading. Divide the mixture into 4 portions and pat the portion on both sides of each fillet. Place on a baking sheet and bake for 8 to 10 minutes, until topping is crisp and brown.

Top with fruit salsa, recipe below.

Pineapple-Mango Salsa

3 tablespoons sugar

1 1/2 tablespoonse lemon or lime juice, or vinegar

pinch of red pepper flakes, or one seeded jalapeno, chopped

pinch cumin

1 medium mango, diced

1/2 pineapple, diced

1/2 small red onion, diced

2 tablespoons cilantro

Mix sugar, juice/vinegar, chili flakes and cumin until sugar dissolves. Fold in remaining ingredients and chill.