Grilled Mahi Mahi with Chili Pepper Cilantro Aioli
YUM!
YUM!
3 T dijon mustard (No BI, but I did find a Sweet Maui Onion Mustard from Old Hawaii Recipes out of Honolulu)
1/4 cup honey (BI - I used a VERY smooth and mild organic lehua from Volcano Island Honey)
3/4 cup cilantro, chopped (BI)
1 or 2 (depending on how hot you like) Hawaiian red chili pepper (BI)
3 egg yolks (out of local - must use Big Island Poultry's. Boo!)
1-1/2 Tbsp lemon juice (BI)
3/4 tsp sea salt (BI)
3/4 cup olive oil (non-local. I will try mac nut oil if I ever find some local stuff)
Purée all ingredients in a food processor or blender, except the oil. While pureeing, slowly add oil until it emulsifies. Refrigerate until ready to use. We served this over grilled mahi mahi (BI, from Suisan) with rice (our non-local grain of choice) and a simple stir fry of onions (Maui), bok choy (BI, no spray) and mild chillies (BI, no spray). Seasoning was Bragg's and toasted sesame oil (both non-local).
1/4 cup honey (BI - I used a VERY smooth and mild organic lehua from Volcano Island Honey)
3/4 cup cilantro, chopped (BI)
1 or 2 (depending on how hot you like) Hawaiian red chili pepper (BI)
3 egg yolks (out of local - must use Big Island Poultry's. Boo!)
1-1/2 Tbsp lemon juice (BI)
3/4 tsp sea salt (BI)
3/4 cup olive oil (non-local. I will try mac nut oil if I ever find some local stuff)
Purée all ingredients in a food processor or blender, except the oil. While pureeing, slowly add oil until it emulsifies. Refrigerate until ready to use. We served this over grilled mahi mahi (BI, from Suisan) with rice (our non-local grain of choice) and a simple stir fry of onions (Maui), bok choy (BI, no spray) and mild chillies (BI, no spray). Seasoning was Bragg's and toasted sesame oil (both non-local).
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