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Kona Style Macadamia Crusted MahiMahi with Passion Fruit Butter Sauce and Coconut Rice

February 15, 2017

 Recipes courtesy of Joanne Hennes and Grace Kolkow.

 

As an enthusiastic traveler and self-proclaimed foodie, traveling in Hawaii was wonderful. I love to try to re-create the foods that I taste while dining out. So expect to see many more food blogs as well as travel tips and crafts for kids!

 

 On this vacation, my travel partner was beloved friend of my family and a talented painter of the Tetons, Joanne Hennes. In addition to painting the Tetons, Joanne does gorgeous paintings on the Hawaiian islands.  Be sure to check out her gallery North of Jackson, WY if you're in the area!

 

Traveling to Kona was a great learning experience for me. Especially since Joanne has been to Hawaii many times! She has been sharing her favorites ( places to stay, restaurants, and interesting facts, this recipe ) with me.

 

Joanne shared her recipe of Macadamia Crusted MahiMahi and the Passion Fruit Butter Sauce is my own twist to the dish, an easy shortcut because it is pre-made and I bought it at the  grocery store here in Kona. You can pick up a jar of this liquid gold (maybe three, it is that good) at KilaueaGifts.com.

 

The rice is easy - only three ingredients - and convenient because all of the ingredients can be kept on hand in the pantry. Grace Kolkow shared this recipe with me two years ago and I make it rather than just plain rice to go with almost every Asian dish I make!

 

Kona Style Macadamia Crusted MahiMahi           serves 3

 

1 # fresh Mahi Mahi fillets

1/3 C Mayo

1/2 C finely chopped Macadamia Nuts

1/4 t garlic powder

salt and pepper

2 T butter

fresh cilanto and Passion Fruit Butter Sauce, to garnish

 

To start, heat a medium non-stick sautee pan on the stove to the notch just below medium heat. Rinse the fish in water to make sure it is clean; pat dry with a towel. Pull out any visible bones that protrude from the fish.  Mix the mayo and seasonings together in a medium bowl. Now dip the fish in the mayo mixture, spreading a small amount on all sides of the fish. Repeat with the rest of the fish. Spread the nuts over the center of a plate and dip / use your hands to coat all sides of the fish with the nuts. Melt the butter evenly over the bottom of the pan and gently place the coated fish in the pan. For 1 to 1.5 inch thick cuts of fish cook 6 minutes on each side. The fish will flake with a fork and not be mushy inside when cooked through. Spoon Passion Fruit Butter Sauce over the top of the fish and garnish with fresh chopped cilantro. Enjoy each succulent bite!

 

Coconut Rice

 

1 16 oz can coconut milk

1 C white rice

1/2 C flaked coconut- sweetened or not, whatever you prefer

 

Bring the coconut milk plus 1.5 - 2 cans of water to a boil in a medium saucepan over medium heat. Add the rice, bring back up to a boil, then simmer on low for about 40 minutes or until rice is fluffy and cooked through. Mix in flaked coconut and serve hot.

 

This dish is great on days like today, Valentine's Day, or any time you get the hankering for a taste of Aloha!

 

 

 

 

 

 

 

 

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