Grilled Hawaiian Shutome with Basil Vinaigrette in Hawaiian Avocado Relish

Jean Marie Josselin
A Pacific Café

Vinaigrette

1/4 cup red wine vinegar
3/4 cup Hawaiian macadami nut oil
1/4 cup fresh Hawiian basil leaves, chopped
1 lime, juiced
3 tablsepoons fresh Hawaiian ginger, chopped
salt and pepper to taste

In a mixing bowl, combine red wine vinegar, salt and pepper. Mix well. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside until ready to use.

Relish

2 large tomatoes, peeled, seeded and cut into small cubes
1 medium Hawaiian Sharwil avocado, peeled and cut into small cubes
2 teaspoons fresh Hawiian ginger, julienne cut
1 cup fresh Hawaiian ogo (seaweed), chopped
24 cooked asparagus, cut into 2" lengths
salt and pepper to taste

Combine tomato and avocado in a medium bowl; add seaweed, asparagus, ginger, salt and pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.

Fish

4 Cryofresh shutome (swordfish) 8 oz. fillets
1/2 cup Hawaiian macadamia nut oil
1 lime, juiced
salt and pepper to taste

Combine macadamia nut oil, lime juice, salt and pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four.