There’s nothing like getting away from the snow and cold and vacationing in a tropical climate with sunshine, warm breezes blowing through the palm trees, beautiful beaches, and lots of new foods to taste and enjoy.
Like all vacations, ours had to end, and we arrived home to the cold of our Okanagan winter, wishing we were still in Hawaii. I enjoyed so many fresh fish dishes while in Maui and they were my favourites by far. However, I also enjoyed the pork served at the luau we attended, and have decided to share a similar tasting recipe for it today. Pineapple is cheaper here than in Maui ($6.29 there, believe it or not), and the rest of the ingredients are almost as easily found for the fish recipe below, and it is most delicious. Mid-winter is a good time to change up some of the same old, same old foods we eat so give these a try and pretend you’re in a warmer place.
Macadamia Nut-Crusted Mahi Mahi
with Pineapple Salsa
3 ounces macadamia nuts
3 ounces bread crumbs
6 (6 ounce) mahi mahi fillets (can be substituted with halibut; fillets to be not too thick)
1 tablespoon olive oil
4 ounces butter
2 ounces shallots, diced
Preheat oven to 375 degrees F (190 degrees C). In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate. Lightly rub oil on all sides of fillets, and coat fish fillets with nut mixture. Make salsa, set aside.
Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F.
Add shallots to skillet, and cook until transluscent; add salsa and heat just until heated through. Plate fish on a bed of rice and top with fresh salsa mixture. Delicious!
Fresh Pineapple Salsa
1-1/2 cups fresh pineapple, diced
1/4 cup red bell peppers, finely chopped
1/4 cup green bell peppers, finely chopped
2 tbsp. fresh cilantro, finely chopped
2 tablespoons fresh lime juice
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon lime zest
To prepare: combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime zest in medium bowl. (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.)
Luau Pork in a Slow Cooker
1 (6 pound) pork butt roast
1-1/2 tablespoons Hawaiian sea salt, or sea salt, or Kosher salt
1 tbsp. liquid smoke
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Serve on toasted buns with cole slaw or serve as is as part of a luau dinner party.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
