"Island Style" Fish Tacos
Serves 8

1 lb Fresh white Fish in 2 oz strips
Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)
Flour tortillas (fajita size)

Salsa Fresca:

Combine or blend the following 1 hour before serving:
1 Large Ripe Tomato, Finely Diced
¼ Round Onion, Diced
1 T Cilantro, Minced
1 Large Clove Of Garlic, Crushed
½ Green Bell Pepper, Minced
Chili Flakes, Pinch
Lemon Juice
Salt & Pepper

Creamy Garlic Dressing:
Combine in blender until creamy:
1 Pt Buttermilk
1 Pt Mayonnaise
10 Cloves Peeled Garlic
¼ C Parsely (Italian), Minced
1 Medium Round Onion, Diced
1 T Mustard
Salt & Pepper

To assemble:
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
Garnish with cilantro and a lime wedge.
Serve immediately. Enjoy!

Maui Beef Fajitas with Mango Salsa

3 lb. beef thinly sliced
½ C olive oil
2 oz. garlic finely chopped
10 oz. parsley finely chopped
3 oz. soy sauce
1 oz. fajita spice blend
2 doz. flour tortillas
1 lb. Maui onions thinly sliced
½ lb. red bell peppers thinly sliced
½ lb. green bell peppers thinly sliced
1 lb. celery thinly sliced
2 C sour cream
1/2 C milk
2 oz. garlic finely chopped
1 oz. cilantro finely chopped
salt and pepper

2 lb. tomatoes diced 1/4 inch
8 oz. chipotle peppers finely chopped
8 oz. mango, ripe diced
1/4 C red onion finely chopped
1 ea. lime squeezed of juice
½ tsp. salt
½ C cilantro finely chopped
1 tsp. garlic finely chopped
1/3 C olive oil

Marinate sliced beef in oil, garlic, parsley, soy sauce and fajita spice for about 2 hours. Prepare sliced vegetables and hold. Warm the flour tortilla and hold. Mix the sour cream with milk, garlic and cilantro. Season to taste with salt and pepper. Hold chilled. Combine ingredients for the salsa. Blend the tomatoes, chipotle peppers, mango, red onions, lime juice, salt, cilantro, garlic and olive oil. Hold chilled. For service, saute the beef in a very hot pan. Add the vegetable mixture and top with the salsa and garlic sour cream. Roll up the tortillas and serve with an extra topping of salsa and sour cream as garnish. Makes 24 servings.

Lime Chicken

Here's a delightful tropic-tasting main dish that's a breeze to prepare!

5 lb chicken thighs
4 T dried coriander
4 T California ground chili
4 T ground chili
4 T granulated garlic
4 T Greek oregano
1-2 pc limes

Wash chicken with lemon juice. Rinse, put in a brown-n-bag (follow bag directions). Cover chicken with spices, then squeeze juice of 1-2 limes over chicken. Close bag, bake for 1 hour 15 minutes at 350 degrees.

Marinated Pork Tenderloin

6 oz pork tenderloin, cut in 2-3 oz. medallions
2 T fresh rosemary
2 T each corn syrup and sugar
½ T soybean oil
3 T soy sauce
2 T lemon juice
2 T red pepper
2 T garlic

Mix all ingredients and marinate pork overnight. Grill the pork loin and set aside.

Caramelized Onion

Slice 2 medium onions into 1/4" slices. In medium skillet, heat 2 T oil and 2 T unsalted butter over medium heat. Cook onions until translucent; stir in 1/2 T red wine vinegar and 1 T sugar. Simmer until caramelized.

Hawaiian Coleslaw

Every lu'au needs slaw!!
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4 cups shredded cabbage
1/2 TSP. sugar
1 cup crushed pineapple (DRAINED)
1/4 TSP. salt
1/2 C. Mayo or salad dressing
dash of pepper
1 TBS. milk (MIX WITH MAYO)
dash of paprika
1 TBS. vinegar
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PUT CABBAGE INTO A LARGE BOWL. COMBINE REMAINING INGREDIENTS;
POUR OVER CABBAGE AND MIX THOROUGHLY. MAKES 8 TO 10 SERVINGS.
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ENJOY! A HUI HOU