By Request

By Betty Shimabukuro

Wednesday, November 3, 1999

By Craig T. Kojima, Star-Bulletin
Annie Gerstenberger of Haleiwa Joe’s coats popcorn shrimp
for frying, above. Below, chef Mark Fitzek assembles
his laulau-type fish dish.

Surf ’n’ turf,
country style

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.

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.

By Craig T. Kojima, Star-Bulletin

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.


6 ounces rock shrimp
1/2 cup buttermilk
Vegetable oil for frying

Bullet Seasoned flour
1/4 cup flour
2 teaspoons paprika
1/4 teaspoon each cayenne, salt and garlic powder

Bullet Aioli
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.*


8 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

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

Do It Electric!

E-mail to Features Editor

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Do It Electric!]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]
[Stylebook] [Feedback]

© 1999 Honolulu Star-Bulletin