Great Vacation Specials

Maui Luau Reservations

Sea House Restaurant
Executive Chef: Michael Gallagher Jr.
The Sea House Restaurant at Napili Kai Beach Resort is one of those off-the-beaten-path, out-of-the-way discoveries that you talk about long after you’re back home. Located just steps away from the water on beautiful Napili Bay, this charming restaurant exudes tropical splendor, from the tiki torches that light up the bay to the Hawaiian music that fills the fragrant night air.

Sake Shoyu Glazed Mahi Mahi
with Spicy Chinese Long Beans and Mango Lilikoi Vinaigrette

Ingredients: Six, 6 oz Mahi Mahi fillet 1/2 cup Soy Sauce 1/2 cup Sake or Mirin 1/2 Maui Onion (or Spanish onion) 1/2 cup Fresh Ginger, minced 1 tsp Sambal olek (or crushed red pepper) 1 tsp Sesame Oil 1 lb Fresh Chinese Long Beans, cut into 3" length 1 btl Gallagher’s Island Mango Lilikoi Vinaigrette Salt and Pepper to taste Garnish Black and White Sesame Seeds, toasted Red Tobiko Caviar (Flying fish roe) Fresh Chopped Parsley

Method: Place soy sauce, sake, onion, ginger, sambal olek, and sesame oil into a blender and blend until smooth. Season to taste with salt and pepper. Marinate the mahi mahi for 1 hour in soy sauce mixture. In a hot pan, sear the fish until golden brown over high heat. Remove the fish, and place on a sheet pan, and bake in a 400 degree oven until the fish is cooked to desired temperature, about 6 to 8 minutes. Deep fry the beans in 350 degree oil and toss in 1/2 of the Mango Lilikoi Vinaigrette. Presentation Place equal amounts of the beans in the center of 6 plates. Place the fish on top of each plate and drizzle the remaining Mango Lilikoi Vinaigrette around the plate. Garnish each fish with a sprinkle of the sesame seeds and parsley. Place 1/2 tsp of the caviar on top of each fish. Yields six (6) servings.

Nick's Fishmarket-Maui
Executive Chef: Kyle Yonashiro
"Combining the magical beauty of the Valley Isle with the romantic flair of the Mediterranean, one of Maui’s premier seafood restaurants awaits your dining pleasure. Nick’s Fishmarket Maui, located at the spectacular Kea Lani Hotel, offers the finest in local and mainland seafood in a lush, tropical setting.." "Best Restaurant on Maui"

Ahi "Poi Pounder"

Ingredients: 3 oz Sashimi grade Ahi medallion 2 oz Alaskan king crab meat 1/2 oz Mayonnaise 1/4 tsp Minced chives 1/4 tsp Minced Kula onion 1/2 Avocado, sliced 1 tsp Tobiko 1 oz Shredded nori 1 oz Julienne of cucumber Aioli 1/4 cup Mayonnaise 1 Tbsp Wasabi paste Sauce 1/4 cup Shoyu 1 tsp Cornstarch 1 tsp Water

Method: Pound Ahi with a mallet to a thin, carpaccio style consistency. Combine crabmeat, mayonnaise, chives, onion and tobiko. Place in the center of carpaccio. Wrap into a purse, resembling a "poi pounder". Aioli Mix mayonnaise and wasabi to taste Sauce Mix cornstarch and water together. Boil shoyu and add cornstarch mixture until syrupy Composition Place aioli and sauce on plate. Fan slice avocado in the middle. Place poi pounder on top of avocado. Garnish with cucumber and nori. Serve immediately Yields one (1) serving.

Longhi's Lahaina
Executive Chef: Carol O'Leary
Longhi’s offers spectacular ocean views from an open and airy dining room with what has been described as a Casablanca decor featuring original Island art. Longhi’s is the winner of the “Five-Star Diamond Award” and the ‘Ilima Award for “The Best Restaurant on Maui” and has received the Wine Spectator Magazine “The Best Award of Excellence.”

Opakapaka with Grapes

Ingredients: 1/3 cup Flour 2 lbs Opakapaka, cut into 4 pieces 3 Tbsp Butter 1 Tbsp Olive Oil 1 cup White Wine 1 Tbsp Lemon Juice 4 - 6 Tbsp Cold Butter, cut into chunks 1/4 cup Green Grapes, halved lengthwise 2 Tbsp Chopped Flat-leaf Parsley

Method: Lightly flour fish on both sides. In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil. When butter foams, add fish to pan. Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done. Remove fish from pan; pour out excess butter. Deglaze pan with white wine and lemon juice; reduce liquid by half. Add 3 tablespoons chunked butter; swirl into sauce. Add more cold butter as needed until saucy. Add grapes, then parsley, and pour the sauce over the fish. Variation: You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving. Yields four (4) servings.

Plantation House Restaurant
Chef: Alex Stanislaw, Executive Chef
High above the gorgeous Kapalua coastline sits the Plantation House Restaurant, earned a reputation as a comfortable and beautiful setting in which to enjoy breakfast lunch and dinner.

Sautéed Mahimahi with Crispy Parmesan Potatoes and Baby Spinach -- Tomato-Caper Salsa

Ingredients: 4 ea 6-8 oz Portions Mahimahi 3 oz Olive Oil (for sautéing) 1 lb Small Boiling Potatoes (cooked but not mushy, quartered) 1 lb Baby Spinach (cleaned and dried) 2 to 3 oz Grated Parmesan Cheese 2 Cloves Garlic, finely minced Salt and Pepper to Taste 3 Large, Ripe Tomatoes, sliced

Crispy Parmesan Potatoes and Baby Spinach Method In 2 oz olive oil (not extra virgin) sauté to crispy the potatoes, place in a bowl with cheese, spinach, and garlic, season with salt and pepper, and set aside. Fish Method Season and sauté your fish in the remaining 1 oz olive oil to medium rare, remove and make your salsa.

Tomato-Caper Salsa 3 Large, Ripe Tomatoes, diced 2 Tbsp Capers, rinsed 1 Small Maui Onion, diced Juice from 3 Lemons 1/2 cup Calamata Olives, diced 1 Tbsp Hawaiian Salt 1/4 cup Chopped Italian Parsley 1/4 cup Of Your Finest Extra Virgin Olive Oil Tomato-Caper Salsa Method Combine the diced tomatoes, capers, onion, lemon juice, olives, Hawaiian salt, parsley, and (extra virgin olive oil) in a bowl and toss. Presentation Place 1/4 of the sliced tomatoes on each plate, then 1/4 of the spinach-potato salad (wilted nicely now), on each plate and your 4 portions of fish on each plate. Top each with 1/4 of the salsa and drizzle a bit more of the extra virgin olive oil around each plate. Serve with a light white wine, or with a chilled Rosé. Enjoy. Yields four (4) servings.

 

Ma'alaea Waterfront Restaurant
Chef: Bob Cambra
The Ma'alaea Waterfront Restaurant has been famous for preparing the freshest food and serving it in a style that is traditional and elegant. A favorite among locals and visitor alike. Rated as "Best Service on Maui" and "Best Seafood" - The Maui News

Grilled Ahi w/Smoked Avocado Butter & Tomatillo Salsa

Ingredients: Four, 4oz Ahi steaks, brushed with Olive Oil, salt and pepper to taste.

Smoked Avocado Butter 1 lb whole unsalted butter (room temp) 1 ripe avocado, seeded 1 small red pepper, diced small 1 small green pepper, diced small 1 jalapeno, diced small 1 tbsp dijon mustard 1 tsp liquid smoke 1 small maui onion, diced small 1 tsp chopped garlic 1 lime, juiced

Tomatillo Salsa 1/2 lb tomatillos (husked) 1 pint chicken stock 1/2 cup fresh cilantro 1 tbsp dried oregano 1 tbsp garlic, chopped 1 small jalapeno, seeded & chopped 1 small maui onion, chopped Avocado Butter: Combine all ingredients in mixer until well blended. Refrigerate and reserve for use later. Tomatillo Salsa: Bring all ingredients to a boil, lower heat, and simmer for 10 minutes. With a hand blender. Blend until smooth, strain, and keep warm. Fish Preparation: Grill ahi to desired doneness, rare to well, depending on specific taste. Presentation: On a serving dish, start with a favorite rice recipe, which matches flavors of this dish. Next, place ahi steaks on rice and top with Tomatillo Salsa. Place Smoked Avocado Butter on top. Flash under broiler in oven until butter has started to melt. Garnish with lime wedges and cilantro sprigs. Yields four (4) servings.

Sea Watch Restaurant
Chef: Todd Carlos
At Wailea's Seawatch Restaurant, you'll find the perfect view combined with an exquisite meal. Ma’alaea, Molokini, Kaho’olawe, Makena, humpback whales (in season) astounding sunsets, the seemingly infinite shades of green reaching up to Ulupalakua, high on Mt. Haleakala. SeaWatch is Maui residents' "Best Kept Secrets"

Macadamia Nut-Crusted Opakapaka

Fish 4 Each 6 oz boneless, skinless Opakapaka fillets or your favorite fish (except Ahi) 3 Tbsp Olive Oil	Crust 4 Tbsp Mango Chutney 1/2 cup Panko Crumbs 1/4 cup Macadamia Nuts (chopped fine)
Potatoes 1-1/2 lb Molokai Purple Sweet Potatoes or Okinawan Sweet Potatoes (peeled and pared) 1/2 gallon Water 1-1/2 cup Coconut Milk 1 pinch Chinese Five Spice 2 Tbsp Brown Sugar Salt and Pepper to Taste
Butter Sauce 1 cup Heavy Cream 1/2 lb Unsalted Butter 1-1/2 cup White Wine 2 Tbsp Shallots 1 tsp Garlic 1/2 Each Lemon, Lime, and Orange 1/4 cup Lemongrass 1/4 cup Ginger Salt and White Pepper to Taste	Vegetables Washed and Cut in to little sticks): Haricot Verte, Asparagus, Zucchini, Yellow Squash, Carrots, Pohole Garnish Pea Shoots and Kari Pickled Red Shredded Ginger
To Cook Fish Season the fish fillets with salt and pepper then brush the top of the fish with the Mango chutney. Dredge the top of the fish with Macadamia nuts and panko crumbs. Place fish, crust side down, in a hot sauté pan with olive oil over medium heat. Cook 3 minutes or until golden brown then flip it to the other side and continue cooking until done. Reserve. To Make Mashed Potatoes Place sweet potatoes in pot and cover with water. Cook over medium heat until potatoes are soft, then drain. Place potatoes in mixing bowl and add coconut milk, Chinese five spice, and brown sugar. Mix together with beater on low speed or a hand mixer. Adjust seasoning and reserve. Butter Sauce In medium sized pot add white wine, shallots, garlic lemon, lime, orange, and lemongrass, and simmer over low heat until shallots and fruit are tender. Add heavy cream and reduce heat until cream becomes thick. Whisk in butter slowly then strain and reserve. Vegetables Sauté vegetables with butter until tender. Season with salt and pepper and reserve. Presentation Place vegetables in center of plate. Top vegetables with mashed potatoes and place fish fillet on top. Drizzle butter sauce around and garnish top of fish with Kari and pea shoots.

Pacific O's (Maui)
Chef: James McDonald voted “ Maui's Best Chef” - Maui News

Shrimp Wonton with a Spicy Sweet & Sour Sauce
Wonton Marinade:
1 cup low salt soy sauce
1 cup sesame oil
1 cup loose pack fresh cilantro
2 chopped stalks lemongrass
2 bulb ginger root
1 egg
Method: Place all ingredients in a blender and process. Pour over peeled shrimp and let stand 15 minutes.

Sweet & Sour Sauce:
1 cup sugar
1 cup Red wine vinegar
1 tbs low salt soy sauce
1 tsp red chili flakes
1 stick cinnamon
1 tsp ground cinnamon
Method: Place all ingredients in a sauce pot and simmer for 20 minutes.

Won Tons:
24 Won Ton wrappers
6 oz. hoisin sauce (in a squirt bottle)
24 leaves fresh sweet basil
24 large shrimp (peeled, tails on)
oil (for deep frying)
Assembly: Lay won ton wrappers on a table, place one leaf of basil on each. Place one shrimp on each piece of basil. Roll won ton closed around shrimp and place in pot of oil or deep fry at 350 degrees until crisp and shrimp is lightly cooked. Arrange on a plate and ladel sweet and sour sauce over.