The following recipe is from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi. The recipe features coconut milk, lemon grass, garlic, ginger and curry paste.
The firm rich texture and mild flavor of mahimahi take well to steaming, and for the same reason, you can substitute cod in this recipe, or even salmon. Here, a Chinese-style basic bean sauce compliments fish cooked in a traditional Chinese method. I like to serve this dish with jasmine rice and stir-fried vegetables.
Recipe for Blackened Ahi with Soy-Mustard Sauce by Hawaiian chef Roy Yamaguchi. It may be tough to compete with Roy's presentation but this is his recipe so you can give it a try. One tip regarding hot mustard; do NOT substitute hot "Chinese" mustard which is brutally hot. This is a beautiful special occas...
"This recipe is from my new pacific Rim Cookbook by Roy Yamaguchi with John Harrison Ten Speed Press copyright 2005". The preparation for the onaga in the recipe which makes for an attractive presentation can also be used for mahimahi, snapper, or other firm-fleshed white fish. In putting together the flavors for the risotto, I was swayed by the winning combination of two ingredient...
This recipe for butterfish is marinaded in sake, mirin and miso. Recipe from "Roy's Fish & Seafood: Recipes from the Pacific Rim," by chef-restaurateur Roy Yamaguchi.