Broiled Hawaiian Fish Fillets

1/3 c. Soy sauce
1 T. Brown sugar, firmly packed
1 T. Vegetable oil
1 T. Cider vinegar
1/2 tsp. Ground ginger
1 Garlic clove, crushed
4 White fish fillets (about 1-1/2 lbs)
1 T. Minced fresh parsley

In a small bowl, combine soy sauce, brown sugar, oil vinegar, ginger and garlic. Place fish fillets in shallow pan. Pour sauce over fish and marinate 20 minutes. Reserve sauce.

Arrange fish fillets in shallow baking pan. Broil 5 inches from heat for 4 minutes. Turn, baste with sauce, and broil 4 minutes more. Sprinkle with parsley and serve immediately.

Coconut Shrimp

24 large raw shrimp, peeled
1/2 c. all-purpose flour
2 eggs slightly beaten
3 c. shredded coconut
24 (6-inch) wooden skewers

Insert one skewer in each shrimp leaving 2-3 inches of the skewer protruding. Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimp at about 375 degrees until they are golden. Serve with cocktail sauce to which crushed pineapple is added according to taste. Or serve on a bed of rice topped with orange lime sauce.

Orange Lime Sauce

10 oz jar orange marmalade
3 T. tangy mustard
1 T. lime juice

To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.

Hawaiian Monk Seals

Crab Cakes Hawaiian

2 tsp. Oil
1-1/2 c. Finely chopped onion
2 clove garlic, minced
3/4 c. Chopped tomatoes
1 1/2 tsp. Salt
1/2 tsp. Pepper
1 lb Crab meat
1/4 c. Flaked coconut
1 Egg yolk, beaten
1/4 lb Butter

Heat oil in skillet.Saute onions and garlic 5 minutes. Add the tomatoes, salt and pepper and cook over low heat 5 minutes. Cool 10 mins.

Flake the crab meat; stir in the onion mixture, coconut and egg yolk. Shape into 12 patties for a meal or into smaller cakes or balls for hor d'oeurves. Saute in butter until lightly browned on both sides.

Halibut Hawaiian

2 c. Cooked rice
4 tsp. Lemon juice
1/2 c. Melted butter
Season salt
1/2 tsp. Curry powder
1 can pineapple chunks, drained
2 (1 lb each) halibut steaks
1 Lemon for garnish

Combine rice, 3 tsp. lemon juice, 1/4 cup butter, 1/2 tsp. season salt, curry powder and about 2/3 pineapple chunks. Sprinkle each steak with 1/2 tsp. lemon juice and 1/2 tsp. seasoning salt. Place 1 steak in a large shallow pan, brush with 1 Tbs. butter, press rice filling on top. Top with other steak, brush with butter. Secure with skewers. Spoon extra rice around steaks. Bake at 350 degrees for 40 minutes or until fish is flaky. Garnish with pineapple chunks or lemon wedges.

 

Hawaiian Shrimp

2 lb Fresh shrimp, peeled & deveined
40 oz Pineapple chunks in juice, canned
1/2 lb Bacon slices, cut in 2" pieces
2 Red peppers, cut in 1" pieces
1/2 lb Mushroom caps
1 pint Cherry tomatoes
8 oz Sweet and sour sauce
16 Skewers

Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce.

 

Mahi Mahi with Teriyaki Sauce Marinade

(This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sauted.)

4 pieces of mahi mahi
2 T. butter
1 clove garlic
1 T. teriyaki sauce
2 T. lemon juice
1 tsp. honey
1 T. sesame seeds

Heat pan on medium heat. Melt 1 tablespoon butter; add garlic. Saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes.

Heat 1 tablespoon butter in pan. Set at medium heat. Add fish, saute 4-5 minutes on each side, basting with marinade. Garnish with parsley. Makes 4 servings.

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