1. Clean the trout as you would any roundfish and trim the tails, but do not scale the fish (trout have such small scales as to make scaling unnecessary. 2. With a small sharp knife, cut a slice off the top and bottom of the lemon. Stand the fruit upright on a work surface and, […]

Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chilll before serving.

Wash mussels thoroughly under running water. Remove “beards” and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with […]

Heat a wok or medium skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil is very hot but not smoking, add the shrimp and stir-fry until they begin to color on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and begins […]

Drain tuna in a large strainer; separate pieces with a fork. Let hot water run over tuna for a few seconds. Press top of tuna to drain out all water. Drain mushrooms and chop into small pieces. Add tuna and mushroom pieces to soup. Mix well; heat on a medium fire but do not bring […]

Melt butter or margarine in a cast iron skillet; add flour and blend. Cook over a low heat stirring often until it forms a roux (turns brown). Add celery, onion, bell pepper; and cook until tender. Add crawfish fat and ground tails. Cook slowly for 20 minutes. Add parsley and green onions; mix well. Brown […]

The original “best of Denver” Candlelight recipe. Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.

1. Heat oil in heavy skillet; remove from heat and add flour. 2. Return to heat and cook, stirring, until roux is medium brown in color. 3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes. 4. Add salt and pepper. 5. Reansfer sauce (there should be about 1 cup) […]

Heat broth, mustard and pepper to boiling in Dutch oven. Add the onion and potatoes. Arrange salmon on potatoes. Heat to boiling, reduce heat. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork and potatoes are tender. Pour half-and-half into Dutch oven. Heat until hot. Serve soup in shallow bowls, […]

Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, […]