SALSA 1/2 c. ripe mango, peeled & chopped 1/4 c. purple onion, finely chopped 1/4 c. papaya, peeled seeded & chopped 1 Tbs fresh ginger, minced 2 Tbs fresh celery, finely chopped 1/2 tsp Hawn chili pepper, seeded &minced 1 Tbs fresh cilantro, minced 1 Tbs sugar 2 Tbs fresh lime juice 1/4 c. edible flowers (optional) VINEGARMIX 2 Tbs rice vinegar 1/4 cup Aloha shoyu 2 Tbs Dijon mustard 3 Tbs sugar FISH 4 4-oz swordfish steaks (3/4" thick) vegetable cooking spray fresh cilantro sprigs Salsa: Combine all ingredients in a small bowl. Vinegar Mix: Combine in a small bowl and whisk until blended. Brush vinegar mixture over steaks. Coat grill rack with cooking spray. Grill steaks over medium-hot coals for 5 minutes per side or until done. (SAM: could beseared in hot skillet with vegetable spray.) Transfer steaks to individual plates and serve with 1/4 cup salsa. Garnish with cilantro sprigs. Serves 4.
1 1/2 lbs ribeye, thinly sliced 1 Tbs toasted sesame oil Marinade: 1 Tbs mirin 1/3 cup Aloha shoyu 4 stalks green onions, sliced diagonally including green tops 2 Tbs fresh garlic, peeled and minced 1 tsp black pepper 1 Tbs toasted sesame seeds, cooled & ground 2 Tbs sherry 1 Tbs sugar 2 Tbs ginger, minced 1 tsp salt 1/2 round onion, sliced thinly Rub meat with sesame oil until completely absorbed. Place the marinade ingredients in a bowl and mix well. Add meat and marinate about 30 minutes. Stir fry quickly in a hot wok. Serve over steamed rice garnished with green onions and toasted sesame seeds.