Star-Bulletin Features



Hawaii's Kitchen

Salsa jazzes up Cajun ahi salad

This dish was prepared by Wayne Hirabayashi of the Kahala Mandarin Oriental on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site,

Warm Salad of Cajun-Spiced Ahi

20 ounces grade A ahi, in 4 pieces
4 tablespoons Cajun powder
Olive oil for sautéeing
2 garlic cloves, minced
8 ounces mixed greens
1/2 cup Champagne vinaigrette
Fresh hearts of palm, in slivers, to garnish
>> Watermelon salsa:
1 cup watermelon, diced small, seeded
1 tablespoon Anaheim chilis, diced small, seeded
1 tablespoon EACH red, green and yellow bell peppers, diced small, seeded
1/2 cup Maui onion, diced small
1/2 cup virgin olive oil
2 tablespoons cilantro, roughly chopped
1/2 cup green onions, finely chopped
Juice of 2 limes
Kosher salt to taste
White pepper to taste
Green Tabasco to taste

To make salsa: Combine watermelon, peppers, Maui onion, olive oil, cilantro, green onion. Mix well, then adjust seasonings with lime juice, salt, pepper and Tabasco. Refrigerate.

Dust ahi filet lightly with Cajun spice. Sear in hot pan with olive oil and garlic.

Toss greens lightly with vinaigrette and place in center of plate. Place fish on top of greens. Garnish with watermelon salsa and hearts of palm. Serves four.

Nutritional information unavailable.

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