Macadamia Crusted Mahi Mahi

Recipe by Chef Beverly Gannon, Maui, HA

4 6-oz fresh Mahi Mahi filets
2 cups panko (Japanese bread crumbs)
1/4 cup chopped fresh basil leaves
2 cloves garlic
3 Tbsp toasted sesame seeds
1/2 cup chile mayonnaise (add Thai garlic chile paste to mayo to taste)
canola oil
salt and pepper, to taste
Coconut Curry Cabbage, for accompaniment (recipe follows)

In food processor, place panko, basil, garlic, and toasted sesame seeds.
Process until a fine bread crumb mixture is achieved. Lightly season Mahi
Mahi filets and brush generously with chile mayo on one side. Put sesame
crust in flat pan and place fish filets mayo side down, pressing firmly.
In large saute pan heat enough canola oil to cover bottom of pan and place
fish filets in breaded side down. Saute until golden brown and turn over.
Continue to saute until fish is cooked through, about 4-5 minutes, or is
slightly opaque inside.

Source: "Hawaiian Chef and owner of Hai'ilemaile General Store on Maui"

Coconut Curry Cabbage

Recipe by Chef Beverly Gannon, Maui, HA

4 cups white cabbage, coarsely chopped
1 small onion, chopped
2 cups coconut milk
1 Tbsp curry paste
1 Tbsp salad oil
Fish sauce, to taste

Heat large saute pan, add oil, onion and curry paste. Saute 2 minutes until
soft. Add cabbage. Saute 2 more minutes. Add coconut milk. Simmer until
cabbage is tender (2 to 3 minutes) Add fish sauce to taste. Serve.

Source:"Hawaiian Chef and owner of Hai'ilemaile General Store on Maui"

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