I can’t say that I know much about Hawaiian food, past that I assume is it fish-heavy and influenced by tropical and Asian/Polynesian flavors (with their favorite canned meat, Spam, sprinkled in, of course). So when I was given the opportunity to review Tommy Bahama‘s FLAVORS of ALOHA: Cooking with Tommy Bahama (paid link), I was really curious to see what the cookbook had in store.
The cookbook is filled with quite the range of dishes, from appetizers to dessert. Written by Rick Rodgers, the cookbook transports you to Hawaii through 100+ island-inspired recipes including:
- Tuna Poke with Guacamole and Flatbread
- Flavorful Ono Oxtail Soup
- Saimin with Asian Chicken Broth (arguably Hawaii’s state dish)
- Steamed Sea Bass with Ginger Dipping Sauce
- Huli Huli Pork Tenderloin and Pineapple with Old-School Teriyaki Marinade
- Pineapple Crème Brulee
- Hibiscus Lime Cooler
The cookbook also contains little facts about Hawaiian culture and history as well as tips for eating, drinking, and “living the life,” FLAVORS OF ALOHA invites aspiring cooks of all abilities to embrace the Tommy Bahama spirit by taking an “island time” approach to cooking for family and friends. Plus the photos are gorgeous!
I wanted to use this opportunity to work with a seafood I rarely make (although I am absolutely going to have to make the Kona Flan in the near future!) and adapted the cookbook’s recipe for Mahi Mahi with Macadamia Nut Crust and Papaya Salsa to use swordfish instead.
Adapted from Flavors of Aloha, Cooking with Tommy Bahama
Ingredients:
Papaya Salsa:
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh cilantro
- 1 tablespoon finely chopped crystallized ginger
- 1 teaspoon Sriracha
- 1 garlic clove, minced
- 1 cup diced papaya
Swordfish:
- 1/2 cup unsalted macadamia nuts
- 1/2 cup panko breadcrumbs
- 4 swordfish steaks, about 6 oz each
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg white
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
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