Name: Mahimahi with Citrus Sauce, Apple Bananas, and Macadamia Nuts
Yield: Serves 4
Ingredients: 3/4 cup water; 1/3 cups sugar; 1 tablespoon freshly crushed black peppercorns; 2 tablespoons honey; 2 teaspoons grated orange zest; 2 teaspoons grated lemon zest; 3 tablespoons orange juice concentrate; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons passion fruit syrup; 2 teaspoons canola oil; 2 apple bananas; teaspoon shichimi; 2 tablespoons sweetened coconut flakes; 1 tablespoon canola oil; 4 (6-ounce) mahimahi fillets; Salt; 1 tablespoon canola oil; 2 cups mesclun; 1 cups julienned cucumber, for garnish; 6 tablespoons chopped macadamia nuts, for garnish

Mahimahi is on of Hawaii's most popular fish; firm-fleshed and mild-flavored, it can be cooked in almost any manner and cloaked in almost any sauce. I like the flavor of citrus with mahimahi, enhanced by some spicy peppercorns. Sweet bananas, a hint of coconut, and macadamia nuts add to the tropical flavors in this light dish.

Roy's tip:

Passion fruit syrup is available in some Hawaiian stores. If you cannot find it, substitute with passion fruit juice concentrate or 2 more tablespoons of orange juice concentrate.

Recipe notes

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