Serves : 4                       Preparation time : 5 Minutes

Ingredients

• 1   block of raw Ahi, Sashimi grade

• Sesame oil
• Volcano spice or equivalent ie Cajun Spice
• napa cabbage, shredded
• pickled ginger
• Wasabi
• soy sauce

Rub the Ahi Block with a few drops (use sparingly) of sesame oil. Roll the block in the spice, pressing the spice onto the block. Sear in a seasoned iron skillet at a very high temperature for 30 seconds per side. Now, if the block is thin, sear it for less time.

Refrigerate the block, it’s easier to slice when chilled.

Presentation : Lay the thin slices of Ahi on a bed of shredded cabbage. Make a pile or two of pickled ginger on the same platter. Have a bowl of Wasabi mixed with soy on the side.

NOTES : Jon, our son, perfected this recipe when he lived with us on Maui in 1995-1996. It was nine months of great hikes, picnics, and entertaining. My mouth is watering just writing this recipe. We use a mild hot spice mix, but suit your own taste. Also, chili sauce that is sweet/hot is good with this recipe. Find it in the Oriental section of the grocery store, the same with wasabi. The Volcano Spice is made here on Maui, right in Haiku.

Recipe by : Jon McBride

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Serves :     4

Ingredients

• 4 X  7 oz                 Ahi Tuna or Salmon fillets

• For the Marinade
• 1 cup                        Soy Sauce
• 1 tablespoon           chopped garlic
• 1 tablespoon           minced ginger
• 1/2 cup                    sliced scallions
• 1/2 cup                    sugar

• For the Maui Onion Salad
• 1                                large sliced carrot
• 1                                small Maui onion
• 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
• 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
• 1/4 cup                    Pink pickled ginger
• 4 oz                          bean sprouts
• 1 tablespoon           canola oil
• 1/2 tablespoon       toasted white sesame seeds for the garnish
• 1/2 tablespoon       black sesame seeds for the garnish
• 1                                juice from one lemon

• + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

About 30 minutes before serving, get the barbecue grill ready .

To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

(I doubled this recipe and served 10 people)

Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

Recipe By : Adapted from Roy’s Feasts from Hawaii

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Ingredients

• 1/3 lb                       Fish per Person – eg Ahi, Mahi, Ono, snapper (choose 3)
• 1                                Onion
• 1                                clove of garlic per piece of fish
• 1                                sliced tomato

• red and green bell peppers
• clam juice
• cucumber
• parsley, chopped
• thyme
• cayenne (just a little)
• parsley or cilantro to garnish
• salt and freshly ground pepper to taste

Rub fish with grated onion and garlic. Layer fish in a stew pot with sliced tomatoes, cucumber and red and green bell peppers. Let this stand for a few hours. Pour on bottled clam juice and sprinkle on chopped parsley. Cook until the fish is done. This an be done a day ahead. Re-heat carefully and do not overcook.

Serve in a shallow bowl and cooked brown rice that has grated carrot cooked in it. A chunk of boiled sweet potato on the side, garnish with fresh cilantro or parsley and offer hot sauce on the side.

NOTES : Well, this recipe has a lot of history. It came from a dear friend of ours on the island of Montserrat in the British West Indies. His name is Fitzroy and I don’t know what in the world has become of him. He prepared this fish stew for us, our family and friends many times. He even visited us in Michigan and prepared it for about 50 of our friends. It was a wonderful evening full of Caribbean spirit and what else?? Rum !!!

Recipe By :  Fitzroy

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