IN the last century, this place was the Haleiwa Hotel, a rest-and-recreation destination for refugees from Honolulu town. Then, in the mid-'40s, began the long run of the Sea View Inn, followed by the Chart House in 1990.
Surf n turf,
Today it's Haleiwa Joe's Seafood Grill (would've been Aloha Joe's but for a legal run-in with a California radio show host of the same name). It's a 20-month-old surf 'n turf restaurant with an incomparable view of the ocean from the point where Haleiwa meets the sea.
Glenn Kosuge was passing through the North Shore recently when he stopped at Joe's and killed off a dish of Popcorn Shrimp with Bloody Mary Aioli. "The aioli was spicy, but not spicy to knock your socks off. The popcorn shrimp was fried to a wonderful crunch." He seeks the recipe.
Chef Mark Fitzek calls the appetizer a fairly standard dish of fried rock shrimp, made special by the dip. "Aioli" covers sauces made with mayonnaise; this one is flavored with prepared bloody Mary mix, horseradish and cayenne.
Fitzek says the most popular entree at Haleiwa Joe's is probably the filet mignon, but "being a seafood place, I'm most proud of the seafood dishes."
These include the newly offered La'walu, a laulau-type fish dish, which the chef also shares here.
POPCORN SHRIMP WITH6 ounces rock shrimp
BLOODY MARY AIOLI
1/2 cup buttermilk
Vegetable oil for frying
1/4 cup flour
2 teaspoons paprika
1/4 teaspoon each cayenne, salt and garlic powder
1/2 cup mayonnaise
1/4 teaspoon minced garlic
1 teaspoon chopped parsley
1 teaspoon chopped roasted green bellpepper
1 teaspoon chopped sun-dried tomato
1 ounce bloody Mary mix
1 teaspoon horseradish paste
1/4 teaspoon cayenne
Marinate shrimp in buttermilk 1 hour. Combine seasoned flour ingredients. Dredge shrimp in flour. Fry about 1 minute in oil heated to 325 degrees. Serves 2-3 as an appetizer.
To make aioli: Combine all ingredients. Makes about 2/3 cup. Serve on the side with shrimp.
Approximate nutritional information, per serving: 540 calories, 48 g total fat, 6 g saturated fat, 110 mg cholesterol, 700 mg sodium.*
LAWALU8 ounces mahimahi or other white fish fillet
1/4 cup sweet coconut syrup
2 ti leaves
1 tablespoon chopped green onion
2 tablespoons cilantro
1 teaspoon grated ginger
1/4 teaspoon lime zest
1/2 teaspoon chopped lemon grass
1 teaspoon shredded coconut
Marinate fish in coconut syrup 1 hour. Drain.
Place one ti leaf crosswise atop the other. Wrap fish with the other ingredients in the ti leaf, fold leaves around contents and wrap entire bundle in foil. Bake at 500 degrees 12 minutes. Serves 1.
Approximate nutritional information, per serving: 290 calories, 4 g total fat, 2 g saturated fat, 160 mg cholesterol, 215 mg sodium.*
Morsels - Food Calendar
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