Mahalo to everyone who submitted recipes and congratulations to the winners of Maui Ocean Center's first Sustainable & Invasive Seafood Recipe Contest!

Steamed To`au with Mango Puree and Salsa

Submitted by Michael Crabtree – Naturalist, Maui Ocean Center

Ahi "Prime Rib" with Horseradish Hollandaise
Submitted by Brandon Heath – Kula, Maui

Sweet & Sour Halibut
Submitted by Brandon Heath – Kula, Maui

Cilantro and Macadamia Crusted Mahi Mahi
Submitted by Marc McDowell – Executive Sous Chef,
The Ritz-Carlton, Kapalua

Maui Cioppino

Submitted by Mike Mele – Washington, D.C.

Alaska Wild Caught Salmon in Puff Pastry
Submitted by Kate Zolezzi – General Manager, Maui Ocean Center

TOXIN WARNING: The Roi (Blue-spotted Grouper) found in Hawaii is a carrier of the toxin ciguatera. When ingested by humans, ciguatera has severe gastrointestinal and neurological effects. Although they are highly invasive, Maui Ocean Center recommends not eating Roi. When you do catch this species, feel free to donate them to various fisheries for bait or food for non-edible fish. For more information on ciguatera, contact ToxiTec, Inc. at cigua@oceanit.com.


Steamed To`au with Mango Puree and Salsa
Submitted by Michael Crabtree


1/2 Gallon Water
4-5 Fillets Boneless Fresh To`au (skin on)
1/2 lb. Fresh Ginger
1/2 lb. Lemon Grass
1 Sprig Mint

Mango Puree Ingredients:
1 Mango, peeled, seeded and chopped
1/3 Cup Mirin
Salt/Pepper to sprinkle

Salsa Ingredients
1/2 Cup Tomato
1/2 Cup Pineapple
1/2 Cup Onion
1/2 Cup Cilantro


  1. Place water, ginger and lemon grass into double boiler steamer. Bring to a boil, reduce heat and simmer for 13 minutes.
  2. Place To`au fillets into the steamer and turn heat on high. Steam for 7 minutes or until fish is cooked through.
  3. Make mango puree and salsa.
  4. Place fish in center of a warm dinner plate. Drizzle mango puree and salsa on top of fish.
  5. Garnish with mint that has been soaked in ice water for 10 minutes.
  6. Serve.

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Ahi "Prime Rib" with Horseradish Hollandaise
Submitted by Brandon Heath


1 Ahi Steak Fillet
4 Cup Beef Stock
1 Tbsp. Kitchen Bouquet
1 Sprig Thyme
2 Cloves Garlic
1/2 Onion
4 Egg Yolks
10 oz. Clarified Butter
11/2 Tbsp. Horseradish Puree
1 Lemon
Salt & Pepper

Ahi Preparation:

  1. Season Ahi with salt and pepper. Quickly grill each side just to mark.
  2. Place Ahi in oven at 400°F for a few minutes till rare to medium rare.

Au Jus Preparation:

  1. Simmer beef stock.
  2. Grill onion (in separate pan) till well caramelized.
  3. Add grilled onion, garlic, and thyme to beef stock. Reduce by 1/2, add kitchen bouquet and season to taste.
  4. Strain through fine mesh strainer.

Horseradish Hollandaise Preparation:

  1. Whisk egg yolks in a metal bowl over heat till ribbon stage, or till it doubles in volume.
  2. Melt butter. After butter is melted, slowly add to egg yolks while whisking vigorously.
  3. Season with salt and squeeze of lemon juice. Add horseradish puree.

Slice Ahi fillet, cover with Au Jus and Horseradish Hollandaise, and serve.

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Sweet & Sour Halibut
Submitted by Brandon Heath


8 oz. diced Halibut
1 Onion
1 Red, Yellow, & Green Bell Pepper
1 Clove Garlic
1 Cup & 3 Tbsp. Cornstarch
1 Cup Ketchup
11/4 Cup Vinegar
11/2 Cup Sugar
1/4 Cup Sweet Thai Chili Sauce
1 Tbsp. Cayenne Pepper
3 Tbsp. Water

Sweet & Sour Sauce Preparation:

  1. Combine ketchup, vinegar, sugar, Thai chili sauce, and cayenne pepper in pot on medium heat.
  2. When sauce starts to simmer, add combination of 3 tbsp. cornstarch and water. Wait till sauce thickens, then strain.

Halibut Preparation:

  1. Season Halibut, then dredge in cornstarch and deep fry.

Dish Preparation:

  1. Dice onion and bell peppers.
  2. Sauté with minced garlic until soft.
  3. Add sweet & sour sauce, then add fried fish and serve.

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Cilantro and Macadamia Crusted Mahi Mahi
Submitted by Marc McDowell

Cilantro and Macadamia Nut Crust for Fish Ingredients:

8 6 oz. portions of Mahi Mahi
1/3 Cup of Macadamia Nut pieces
1/2 Cup Cilantro Stems, chopped
11/2 tsp. Ginger, peeled & finely chopped
11/2 tsp. Garlic, minced
0.5 oz. Lime Juice, fresh
1 oz. Vegetable Oil
1/2 tsp. Serrano Chili, chop with seeds
1 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper


  1. Combine the cilantro stems, macadamia nuts, ginger, garlic and Serrano and process in a robot coupe for 15 seconds.
  2. Add the lime juice and oil, season and process for another 20 seconds.
  3. Taste and adjust as necessary.
  4. Marinate the fish in tropical fish marinade 6 hours, drain off excess. Season with salt and fresh ground white pepper and sear in a hot sauce pan on both sides. Remove and let chill slightly until cool enough to spread 1-2 Tbsp. of crust on top.
  5. Place in 375 degree oven for 6-7 minutes and remove and serve with nice fresh pineapple salsa.

Tropical Citrus Marinade Ingredients: 

Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
Zest and Juice of 1 Lime
1 oz. Lemongrass pulverized
0.5 oz. Kaffir Lime Leaf Pulverized
1 oz. Cilantro, chopped
1 oz. Garlic, chopped
1.25 oz. Ginger, chopped
32 oz. Salad Oil


  1. Chop the zest and squeeze the juice into a container.
  2. Add the rest of the ingredients except the salad oil, while whisking, add the oil slowly.
  3. Mix well before marinating to ensure uniform flavors.

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Maui Cioppino
Submitted by Mike Mele

4 Large Garlic Cloves, minced
2 Medium Maui Onions, finely chopped
1 Bay Leaf
1 Tbsp. of Old Bay Spice or similar spicy mixture for fish/shellfish
1 Cup Sifted White Flour (searing flour if possible)
1 tsp. Dried Oregano, crumbled
1/4 Cup Dried Parsley
3 Tbsp. Dried Basil, crumbled
2 tsp. Salt Divided, 1 tsp. for stew and 1 tsp. for seasoning fish
1/2 tsp. Black Pepper
1 tsp. Dried Hot Red Pepper Flakes
1/4 Cup Olive Oil
1 Red Bell Pepper, cut into 1/4-inch dices
2 Tbsp. Tomato Paste
2 Cup Dry Red Wine
1 (28 to 32 oz.) Can Whole Plum Tomatoes, drained, stem tops and seeds removed, reserving juice, and chopped
1 Cup Bottled Clam Juice (omit if using fish stock)
1 Cup Chicken Broth or Fish Stock
1-lb Mahi Mahi, 1-inch thick, cut into 1-inch cubes
1/2-lb. To`au (Blacktail Snapper) fillets, skinned, cut into 3-inch long fillets
1/2-lb. Ta`ape (Blueline Snapper) fillets, skinned, cut into 3-inch long fillets
1-lb. large shrimp (16 to 20), shelled (tails and last segment of shells left intact) and de-veined.
2 Cup Uncooked Rice

Garnish: Edible Flower

Cook rice according to label instructions.

While rice is cooking, cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth, season with salt and pepper and simmer, covered, 30 minutes.

While stew is simmering, blend flower and Old Bay spice. Toss Mahi Mahi cubes in flour mixture, remove from flour mixture and keep cold. After stew has simmered for 30 minutes, add Mahi Mahi cubes and continue to simmer for 5 minutes. Stew should thicken slightly. While Mahi Mahi cubes are simmering, lightly season To`au and Ta`ape fillets and shrimp with salt and gently add to stew and simmer, covered, until just cooked through, an additional 5 minutes. Try not to break fillets while stirring stew. Discard bay leaf and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls. Pack rice in smaller bowl and invert into larger bowl. Ladle stew (with Mahi Mahi cubes) around rice trying not to break rice mound. Serve To`au and Ta`ape fillets on top of rice. Garnish with edible flower.

Serves: 4

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Alaska Wild Caught Salmon in Puff Pastry
Submitted by Kate Zolezzi


1 16 oz. skinless boneless Alaska wild caught salmon filet seasoned to taste
1 17.25 oz.  package of frozen puff pastry (2 sheets per pack) thawed
1/3-1/2 Cup Pesto
1 12-oz. or larger package of Fresh Spinach Leaves
Fresh Basil
2 Tbsp. Butter


  1. Spread one sheet of thawed puff pastry on large baking sheet. Cover liberally with pesto. Layer with fresh spinach leaves and fresh basil leaves to taste. Place salmon filet over bed of spinach. Cover second side of salmon filet with pesto and continue to layer fresh spinach and basil leaves on top. Take second sheet of puff pastry and wrap/join the edges to create a secure pouch. Edges can be crimped for a decorative look.
  2. Cook at 375 degrees for 25-30 minutes. Prior to removing from oven lightly brush the top of the puff pastry with a small amount of butter to promote a lovely golden brown crust.
  3. Cut horizontally to serve by plate or on a serving platter.

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Click on the following links to learn about sustainable seafood and invasive species:



www.hawaii.edu/coral/Amanda EECB talk.pdf







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