1/2 cups Bread Crumbs

2 Egg Whites

1/4 tsp Pepper

1/4 tsp Garlic Seasoning

1 1/2 lbs Mahimahi Fillets

2 Tbsp soft mararine

 

Preheat oven to 350 degrees. Combine bread crumbs, garlic seasoning and pepper in a bowl. Dip each fillet in egg whites then in bread crumb mixture. Place fillets in shallow baking dish that has been sprayed with nonstick cooking spray. Sprinkle any remaining bread crumb mixture over fillets. Dot the Mahi with margine. Place in oven for 30 minuutes.

 

2 Ono Fillets

Olive oil

Garlic

Feta Cheese

Olives (Green or Kalamata)

Salt and pepper

 

Heat oven to 325 degrees. Place fillets on enough foil to make a pouch around them, brush olive oil over fillets,salt  & pepper, place crushed garlic, Feta Cheese, and sliced olives over fillets. Wrap in the foil and bake for 15 to 20 minuties.

 

1 4-ounce fresh yellowfin tuna fillet

2 tablespoons macadamia oil

Herbs (chopped and mixed)

2 tablespoons basil

2 tablespoons mint

2 tablespoons cilantro

Sauce

8 ozs Chardonnay wine

1/2 ozs ginger, chopped

1/2 ozs garlic, chopped

1/2 ozs sweet onion, chopped

2 tablespoons butter

2 tablespoon soy sauce

2 tablespoons green onion

 

Coat fish in macadamia nut oil, and roll fish in herbs. Sear fish for 5 seconds on each side on a very hot grill remove and finely slice.

Reduce the first seven sauce ingredients over high heat until halved in volume. Add green onions. Lightly coat the center of the plate with sauce and fan sashimi over sauce.

 

1 pound fresh Aku, cubed

1 tablespoon sea salt

1/2 pound seaweed (Japanese ogo)

2 stalks green onion, chopped

1 small round onion, chopped

chilli pepper flaks (optional)

 

Cube fish to bite size. Combine Aku with salt and let stand in refrigerator for at least one hour.

Wash seaweed, drain well, and chop to desired lengths (1/2 inch to 1 inch size is good). Combine seaweed, onions, pepper flakes (optional) and fish.

 

1 lb ground fish

1 tsp Oldbay seasoning

1/2 cup Oatmeal

1/4 cup mayonnaise

2tsp Oyster Sauce

 

Mix all ingredients together. Rub oil on hands and form mix into 3 to 4 patties for frying or broiling. Serve on fresh onion roll with lettuce and tomato.