Mauisipper Recipes

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THE MAUI WOWIE



The Maui Wowie image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 7

1 slice Hawaiian bread, cut in half
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT Deli Fresh Swiss Cheese Slice
5 slices OSCAR MAYER Deli Fresh Shaved Honey Ham
2 tsp. chopped cilantro
1/4 cup canned crushed pineapple, drained
2 thin red onion slices

Steps:

  • SPREAD bread slices with mayonnaise.
  • FILL with remaining ingredients.

MAUI-STYLE SNAPPER



Maui-Style Snapper image

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

1 small pineapple, peeled, cored, and sliced into rings
1/4 cup habanero hot sauce or Tabasco sauce
1/2 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon fine sea salt
1 1/2 pounds boneless, skinless red snapper or mahi mahi fillets, cut into 2 1/2 by 1/2-inch strips
8 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving
Garnish: Iceberg Lettuce Garnish (page 144) and avocado wedges

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.

FLAVORFUL MAHI MAHI SHEET PAN DINNER



Flavorful Mahi Mahi Sheet Pan Dinner image

This is a quick way to get the dinner on the table. Serve the fish over rice.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Fish     Mahi Mahi

Time 50m

Yield 4

Number Of Ingredients 11

1 serving olive oil cooking spray
1 (10 ounce) bag fresh green beans, trimmed
1 tablespoon olive oil
1 teaspoon seasoned salt
4 (4 ounce) fillets mahi mahi fillets
2 tablespoons salted butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chiles, drained
1 onion, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
  • Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
  • Bake in the preheated oven for 10 minutes.
  • While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
  • Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
  • Continue baking until fish flakes easily with a fork, about 25 minutes.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 11.8 g, Cholesterol 97.3 mg, Fat 10.2 g, Fiber 3.7 g, Protein 23 g, SaturatedFat 4.4 g, Sodium 694.2 mg, Sugar 2.4 g

MAUI SIPPER



Maui Sipper image

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

ice
3 ounces Midori melon liqueur
1 1/2 ounces malibu coconut rum
1 1/2 Cointreau liqueur
pineapple juice (Dole recommended)
pineapple chunk
pineapple, leaves
orange slice, quartered

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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