Fish Tacos and Other Recipes from our Delicious Dinner Parties
IBA specified ingredients*
• 30ml (6 parts) white rum
• 15ml (3 parts) orange curaçao
• 15ml (3 parts) Orgeat syrup
• 5ml (1 part) rock candy syrup (super concentrated simple syrup)
• 10ml (2 parts) fresh lime juice
• 30ml (6 parts) dark rum
• I also added (not part of original recipe)2 parts OJ and
Preparation Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve with straw.
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 30 Minutes
Servings: 8
“A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!”
INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger 1/4 teaspoon garlic powder
8 skinless, boneless chicken breast
halves – cut into 2 inch pieces
1 (20 ounce) can pineapple chunks,
drained
skewers
DIRECTIONS:
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Prep Time: 35 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes
Servings: 6
“Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.”
INGREDIENTS:
2 ounces macadamia nuts
4 ounces plain bread crumbs
6 (6 ounce) mahi mahi fillets
4 ounces butter
2 ounces shallots, diced
4 cups chicken stock
4 ounces pineapple, rough chopped 4 ounces papaya, rough chopped
4 ounces mango, rough chopped
1 tablespoon shredded coconut
2 habanero peppers, seeded
salt and pepper to taste
white sugar to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.