Maui Sipper Recipes
MACADAMIA NUT CRUSTED ONAGA (RUBY SNAPPER) WITH MAUI ONION RELISH
Steps:
- First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side.
- Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts.
- Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately.
- Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.;
MAUI-STYLE SNAPPER
Unlike Baja fish tacos, which are deep-fried in batter, those made Maui-style are grilled. In all my travels, whenever I'm near the ocean-whether it's in Hawaii, Mexico, Alaska, Thailand, or Australia-there has always been a small stand somewhere that serves the local catch in an affordable, portable (usually grilled) form. One of my funniest fish taco experiences occurred in a small town in Alaska where we had stopped for supplies during a sailing trip through Prince William Sound. There in front of us was an old school bus painted in bright, tropical colors now converted to a walk-up kitchen selling, of all things-Maui tacos! We were a long way from Hawaii, but the methods were the same-the local catch (salmon and crab, in this case), simply grilled and served with salsa on fresh tortillas. To reduce the heat of this dish, you can substitute Tabasco for the habanero hot sauce. If necessary, to prevent the pieces of snapper from falling through the grill grate into the fire, use a seafood grilling screen. The pineapple can be grilled ahead, if you prefer, and held at room temperature. Both the pineapple and snapper can also be grilled indoors on a nonstick ridged grill pan. For the pineapple use medium heat, 5 minutes per side; for the fish, very high heat, 3 to 4 minutes per side.
Yield makes 8 tacos
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill. In a large bowl, toss the pineapple with the hot sauce. Grill the fruit slices over very low heat until browned and caramelized, 10 minutes per side (don't let the slices blacken or burn). Cut the pineapple rings into small wedges and set aside.
- Meanwhile, in a large bowl, combine the oil, lime juice, and salt and marinate the snapper strips in the mixture for 5 minutes (the oil will help prevent the fish from sticking to the grill). Once the pineapple is done, grill the fish over medium-high heat until cooked through, turning once, about 6 minutes total. Remove from the grill and serve immediately.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the lettuce, fish, pineapple, and avocado equally between the tortillas and top with salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some lettuce, filling, avocado, and salsa, and eat.
PERKY PINEAPPLE SIPPER
This delicious drink is inspired by the flavors of a 1960s cocktail, the Mr. Bali Hai, which usually requires simple syrup, pineapple juice, and three bottles of booze (two rums and a coffee liqueur). For a neat cheat, I coffee-washed a gold aged rum and made the simple syrup right in the shaker. Garnish with pineapple fronds and lime wedges.
Provided by Juliana Hale
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large cocktail shaker. Cover and shake until sugar dissolves.
- Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds and slowly pour a small amount of rum over grounds. Let stand about 1 minute to soak. Slowly pour remaining rum over grounds and let it drip through.
- Add coffee-washed rum, pineapple juice, lemon juice, and 1 1/2 cups crushed ice to cocktail shaker with sugar mixture. Cover and shake until well chilled. Pour unstrained into 2 collins or old-fashioned glasses. Top with remaining crushed ice.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 48.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 1 g, Sodium 17.3 mg, Sugar 36.4 g
TOMATO-LIME SIPPER
It's easy to make lots of this in advance. Everybody loves a bloody Mary-and this virgin version's not too spicy, either.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Dissolve bouillon in boiling water. Add next five ingredients. Cover and chill., To serve, pour into glasses; add celery rib to each glass.
Nutrition Facts :
MAUI SIPPER
A cocktail from BH&G Appetizers. Ah, the taste of the islands - fresh pineapple & coconut - now where's that beach boy with the suntan lotion?
Provided by Julie Bs Hive
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Fill two tall glasses with ice. Pour 1 shot melon liqueur over ice in each glass. Add 1/2 shot coconut rum and 1/2 shot Cointreau to each glass. Fill glasses with pineapple juice. If desired, garnish with pineapple wedges, pineapple leaves, and orange slices.
Nutrition Facts : Calories 173.2, Sodium 0.8
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