Macadamia Nut Mahi-Mahi

Dolphin (Mahi Mahi)

  • 7 oz. Fresh Mahi-Mahi
  • 1½ oz. Macadamia nuts
  • 5 oz. Orzo Pasta
  • 3 oz. Tomato
  • 3 oz. Mushrooms
  • 2 oz. Sun-Dried Tomato
  • 4 oz. Lemongrass
  • 4 oz. Beurre Blanc
  • 2 oz. Spinach
  • 2 oz. White Wine
  • 2 oz. Garlic Butter
  • 2 oz. Egg Whites
  • 1½ oz. Panko

Fish:  Roll seasoned Mahi Mahi fillet in egg whites.  Roll in Panko and Macadamia nut mixture.  Sear the both sides of mahi until golden brown.  Finish in the oven at 350 degrees for 8-10 minutes.

Pasta: In a saute pan, add a little oil.  Saute mushrooms, sun-dried tomato, spinach and tomato.  Season to taste.  Deglaze with white wine and add the orzo pasta.  Add garlic butter and toss well to finish.

Lemongrass Buerre Blanc: (Makes 2 cups)

  • 1 cup White Wine
  • ¼ cup White Wine Vinegar
  • 1 Shallot (minced)
  • 1 Stalk Lemongrass (bottom end sliced)
  • 1¾ cup Heavy Cream
  • 1 pound Unsalted Butter (room temperature)
  • Kosher Salt and White Pepper

Sauce: Combine wine, vinegar, shallots, and lemongrass in a heavy sauce-pot.  Heat on med-high heat until reduced by half.  Then add in heavy cream, and reduce heat to medium.  Again, reduce by half.  Turn down to low heat and add butter into the sauce a little at a time, stirring constantly.  Season to taste with Salt and White Pepper.


Macadamia Mahi-Mahi

Dolphin (Mahi Mahi)


  • 2 lbs Mahi-Mahi fillets
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • Dash black pepper
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1/4 cup macadamia nuts, finely chopped


  1. Place mahi-mahi in a well greased shallow baking pan. In a bowl combine milk, salt and pepper. Pour over fish. Bake at 350 degrees F for 30 minutes.
  2. Remove from oven, drain, and reserve liquid. Place fish on hot platter and keep warm.
  3. In a skillet melt the butter, blend in flour. Add hot liquid gradually and cook until thick, stirring constantly. Add lemon juice. Pour over fish and top with macadamia nuts and paprika.


Honey-Macadamia Mahi Mahi with Pineapple Salsa

Dolphin (Mahi Mahi)



  • 1 cup fresh pineapple, diced
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons scallion greens, finely chopped
  • 1 teaspoon finely chopped jalapeno pepper


  • 1/4 cup macadamia nuts
  • 2=8 ounce Mahi Mahi fillets, skinned
  • 1/2 teaspoon vegetable oil
  • 3 tablespoons honey


  1. Salsa: In a small bowl, combine all the relish ingredients. Mix well. (The salsa will keep, covered and refrigerated, for up to 8 hours.)
  2. Mahi-Mahi: Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.
  3. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Salsa.


Mahi-Mahi Maui Style Recipe

Dolphin (Mahi Mahi)


  • 1 1/2 lb. mahi-mahi
  • 2 tbsp. butter, divided
  • 1 clove garlic
  • 1 tbsp. teriyaki sauce
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • 1 tbsp. sesame seeds

Directions: In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and sauti until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and sauti 4-5 minutes on each side, basting with marinade.


Seared Ahi Tuna Recipe

Big Eye Tuna


  • 2 (6-8 ounce) Ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp. dark sesame oil
  • 2 Tbsp. soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp. of grated fresh ginger1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice


  1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
  2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
  3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
  4. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.


Grilled Lime Cilantro Ahi with Honey Glaze

Big Eye Tuna


  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/4 cup chopped cilantro
  • 1 pound yellowfin tuna fillets
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro


  1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
  2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
  3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.


Hawaiian pesto-crusted Ono

Wahoo (Ono)


  • 1 1/2 cups packed cilantro leaves, stems removed, leaves rinsed and patted dry
  • 3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry
  • 1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for garnish
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 1/2 cup canola oil
  • 4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets
  • 2 tablespoons sesame oil
  • 6 wonton wrappers, cut in strips, for garnish
  • 6 ounces mesclun lettuce, rinsed and spun dry
  • 1 papaya, peeled, seeded, and finely diced
  • Asian Vinaigrette, recipe follows
  • 1/2 cup julienne red bell pepper
  • 1/2 cup julienne Maui onions
  • Chopped green onions, garnish


  1. To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides.
  2. With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.) Scrape down the sides and process again. Adjust seasoning, to taste. Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour.
  3. In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels.
  4. Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.) Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary. Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.


Grilled Marlin with Mango Pineapple Salsa

Black Marlin

  • Canola oil as needed
  • 1/4 cup onion
  • 1/2-1 each jalapeño, small, seeded, minced
  • 1 each mango, peeled, seeded, diced
  • 1/4 cup roasted red pepper, diced
  • 1/4 cup tequila
  • 1 each lime juice, fresh squeezed
  • 1 Tbs. cilantro, fresh, chopped
  • 6 6-oz Marlin or Ahi steaks

Mango Pineapple Salsa: Can be completed ahead of time.
Sauté onions in small amount of canola oil until translucent and sweet. Add in the minced jalapeños and diced pineapple.


  1. Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill Marlin as desired – rare, medium, well done.
  2. Sauté a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with
    the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
  3. Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Salsa on top of the grilled Marlin. Enjoy your catch!

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