Macadamia Nut 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

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

Ingredients (Salsa):
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

Ingredients (Mahi-Mahi):
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.

Macadamia 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.

Mahi-Mahi Maui Style Recipe

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

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.

Hawaiian Pesto-Crusted 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 Lime Cilantro Ahi with Honey Glaze

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.

Seared Ahi Tuna Recipe

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 Marlin with Mango Pineapple Salsa

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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  • Never came home empty handed!

    Some people go fishing, Captain Don and the Whipsaw actually CATCH fish! I’ve been out on the Whipsaw several times and have never come home empty handed. Captain Don knows where to find em and catch em. The Whipsaw and all gear on board is first class. If you just want to go fishing go ahead but if you want to CATCH fish hook up with Captain Don and the Whipsaw.

  • First Class

    This boat was so clean that surgical procedures could have been performed on the deck. As a gremaphobic I can tell you that I never fail to carry and use hand sanitizer at every opportunity, but on this boat it was unnecessary. The 2 member team, Captain & Crew worked together like a well oiled machine! At no time were they idle. They were personable, professional and worked hard the entire trip. And we caught fish!

  • We Caught a Lot of Fish

    We had a great time fishing on the Whipsaw. Captain Don really knows his stuff and knows where the fish are. The 5 of us had a lot of fun, we caught a lot of fish, and the crew was very accommodating. If your thinking about sport fishing on Oahu, call Captain Don.

  • A 30lb Mahi-Mahi

    My wife and I fished on the Whipsaw last week, April 18, 2012 with Captain Don and his crew member Ron. We had an awesome experience. Captain Don is very professional and wants to make sure you have an enjoyable time on his boat. The day we went out it was a little windy and a little rough. Captain Don made sure we were always comfortable and safe. The fishing was slow, but I was happy as my wife caught a 30 lb Mahi-Mahi. This was her first fishing experience of this type. Since our trip she has asked me several times when can we do that again. I highly recommend the Whipsaw and Captain Don.

    Joe C.
  • A Great Crew

    I want to convey what a great crew we had today and yesterday.  They did a great job of explaining to the newbies how to haul  in a fish and were great all day.  I have been on some charters where the crew get a little up tight and not too friendly—just the opposite with these guys.  It was a great time, even though we got skunked—will recommend it to my friends when they come to Oahu.

    Chris Kuhner
  • A Respectful Spearfish

    We went on one of your charters in January with Capt. Mike and Eric, me and  my dad just wanted to say we had a great experience and it made the trip for us.  Although the fishing was slow we still manage to get a respectful spearfish,  which is something we will probably never catch in New Zealand. We enjoyed the  luxury’s on your 35 Cabo, especially the spacious cockpit and fighting chair.  Your crew was fantastic and we learned a lot from them that we will use here in  New Zealand.  Just wanted to thank you and your crew and wish you good  fishing. Kind regards!

    Troy Etting and Connor Etting
  • I Reeled in a 50lb Tuna

    We went with Don and Mike July 1, 2013. It could not have been a more perfect fishing trip. It was beautiful Hawaiian weather and a scenic boat ride out from the coast. The boat is luxurious with a top bench by the captains wheel which provides a beautiful view of the ocean- we even saw some Whales! The inside cabin was air conditioned and perfect for lunching. The boat lulled me to sleep and it was a perfect rest out at sea. …Then- the lines started to scream as we caught our first catch! It was all excitement from there! I reeled in a 150 lb tuna – it was literally the size of me! Then my husband reeled in an equally big fish! Mike and Don did all the “dirty” work so we could document our excitement over these fish on video and camera. We even skyped with my husbands dad during the reel. It was out of this world. We fish everywhere we go- and this trip was exceptional!

    Las Vegas, NV  July 16, 2013

    Christina Taylor
  • A Nice Marlin, Mahi-Mahi and…

    Myself and my family wanted to tell you what a great time we had fishing July 8th 2013. Cant say enough about the crew. Capt. Mike and JR were awesome! It was immediately apparent that they were veteran fisherman, deliberate in setting the gear,and all about making the guests welcome and comfortable. The two crew members also shared their knowledge of the islands and stories of their ventures.

    Along with that, we caught a nice Marlin, Mahi-Mahi and a few other nice fish! pure excitement! I have attached a video we took fighting the Marlin! Wow..

    The boat and gear was second to none. Top notch equipment, good food and drinks made the trip that more enjoyable.

    We will definitely be back fishing on the Whipsaw! Best Regards.

    Scott, Jamie and Travis Livingston
  • A Good Sized Mahi-Mahi

    This compliment is WAY overdue! Just wanted to say “Thank you” to Mike and Eric for our wonderful fishing trip on March 7th, 2013. We were vacationing in Hawaii with my husband’s family and we decided we wanted to go fishing that week. Luckily, the Whipsaw had availability and we were thrilled to go. The weather was perfect! Mike and Eric kept saying it was the prettiest day they’ve had in a while. The boat was first class… plenty of room and clean. My husband caught a good size Mahi-Mahi early on, but not much action the rest of the day. Regardless, we had a GREAT time! Mike and Eric were very professional… made us feel welcome and part of their fishing family! We even took some of our catch back to our condo to cook up for dinner and it was delicious!! We will definitely fish with ya’ll again when we come back to Hawaii!! Thanks again!!!

    Pat & Heather Hanlon