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Lomi Tomato and Sea Asparagus

4 medium tomatoes, diced
1 medium Maui onions, diced
1 cup green onions, chopped
1 and one half cup sea asparagus, chopped (1 ½ cup)
One half cup dried opai-shrimp (1/2 cup)

Mix all ingredients in a bowl and chill before serving. 


Mahimahi with Wasabi Lime Beurre Blanc

2 pieces mahimahi, 3 to 4 ounces each
2 cups heavy cream
2 tablespons wasabi
1 cup white wine
1 tablespoon peppercorn
3 tablespoons olive oil
2 tablespoons green onions, bottoms only chopped
One and one half tablespoons butter, softened (1 ½ Tsp.)
One and one half cup sea asparagus, chopped (1 ½ cup)
One and one half cup enoki mushrooms, chopped (1 ½ cup)
Salt and pepper, to taste
Flour for dusting mahimahi

Saute green onions with olive oil. Add white wine and peppercorn, then reduce liquid by half. Add heavy cream and reduce for about 6 to 8 minutes before folding in wasabi. Adjust seasoning (salt and pepper) to taste.

Saute sea asparagus and enoki mushrooms with olive oil for 2 to 3 minutes. Season with salt and pepper to taste.

Season mahimahi with salt and pepper before dusting with flour and sauté in olive oil for 2 minutes on each side.