The best way that Kim and I have found to both save money on meals and still get the Maui experience, is to make meals that have a Maui flavor.
If there is something that inspires you at a restaurant, in a magazine, or just suggested by a friend, give it a try! The scenery, company and location will take care of the rest!
There have been so many memorable meals at so many great restaurants in Maui.
A favorite that stands out as my “go to” meal has to be fish tacos. Having had fish tacos several ways on Maui, I have come to not only love them, but I sincerely crave them when I'm not on the island.
Telling my wife, Kim, about my cravings lead her to an absolutely “astounding epiphany”.....she suggested that I should make my own at home!
My backyard is nice, but it's not Maui. But making my own fish tacos will be great practice for our next stay on Maui.
I can see us now....Kim and me in the kitchen of our condo rental, looking out at the island of Lanai across the warm waters of the Pacific, sipping lunch time mamosas...and the smell and sound of marinated mahi mahi sizzling on the grill. YUM...
I told her “I'm in!”.
I'm a bit of tinkerer in the kitchen. Nothing spectacular, but I have the good fortune to work in the kitchen of a restaurant and learn from some great cooks.
I tell ya, I will forever be grateful to my bosses in that kitchen, Ms. Jamie Gonzalez, Mr. Matt Harlen, Ms. Jesse Hageman and the guy who inspired it all, Chef Michael Symon. They taught me some great lessons that I continue to use in guiding my cooking to this day.
With that said, this is my recipe for fish tacos. It's two things that are very important to me: delicious and easy.
MAUI KISSED FISH TACOS
¼ cup olive oil
juice of 1 lemon
juice of 1 lime
juice of 1 orange
1 tbsp ancho chili powder
1 tsp sea salt
½ tsp fresh ground black pepper
1 pineapple, diced
1 tbsp fresh chopped cilantro
½ cup sour cream or mayo
½ cup favorite salsa
1 head, fresh shredded red cabbage
1 red onion finely chopped
4 mahi mahi or ahi tuna filets
Preheat your grill to medium-high heat.
In a medium bowl combine the juice of the lemon, the lime and half the juice of the orange, along with the olive oil, ancho chili powder, salt, and pepper. Whisk together and then add the mahi mahi. Completely cover the fish with marinade. Transfer contents of the bowl into quart sized plastic bag, removing as much air as possible. Then, let contents in bag marinate refrigerated for 30 minutes.
While that marinates, combine the mayo or sour cream with the salsa and blend until creamy pink in a small bowl.
In another bowl, mix together the diced pineapple, chopped cilantro and the remaining juice from the orange.
Mahi mahi steaks can come in a variety of cuts, but the most common are skin on one side, skin off or skin around the outer edge.
If you have the skin on one side, place skin down on hot grill for 4 minutes and then flip for 30 to 45 seconds and then remove and let stand for 5 minutes.
If you have steaks that are no skin or skin on edge, I recommend 2 minutes per side and then removed and let stand for 5 minutes.
After removing the fish from the grill, place your tortillas on the grill for no more than 25 seconds each.
Roughly cut the steaks into 1 inch chunks.
In each tortilla lay 3-6 chunks of mahi, cover with shredded cabbage, diced onions, cilantro-pineapple chunks and creamy salsa.
Fold and serve warm.
serves 8-12 tacos