Paradise

I can just picture in my head an image of me sitting in a lounge chair watching the sun set, the ocean breeze whipping across my face and then realizing I am in paradise. Every Spring break my family and I venture off to the Hawaiian Islands to a spot that memories are made and stories are shared in Wailea, Maui. As some families plan their vacations beforehand with activities that include a scuba dive, a tour of the island, or maybe even a bike ride throughout the rainforest, my family’s main focus is food. We have dinner reservations scheduled for each night of our vacation before we get on the plane to come to the Islands. If you do not know already, food is a key ingredient that makes my family come together and helps us bond.
After going to Hawaii for so many years, my family and I have become fond and not so fond of some of the restaurants on the Island. Restaurants may vary on quality of taste and service but there is one restatement that will always remain a five star quality - Spago’s owned by Wolfgang Puck. You can pick anything on the menu and you cannot go wrong but, there is one item on the menu that if you have not tasted it then I do not know if one has lived a full life - The Macadamia Crusted Red Snapper with Maui Onion Salsa. This entrée just melts in your mouth with its tender and flaky fish that makes you forget about all of your worries. The Salsa is a perfect combination with the fish and the macadamia nuts add a nice cover to the fish that is not too overwhelming. Not only does food bring a family together but also memories are created at the dinner table. This restaurant is amazing with the gorgeous view of the Pacific Ocean and its friendly atmosphere. I only wish that I could have this entrée every night rather then once a year!

Recipe for The Macadamia Crusted Red Snapper with Maui Onion Salsa

Maui Onion Salsa:
1 Maui onion or other sweet onion, finely diced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 teaspoon chopped Japanese pickled ginger
1 tablespoon ginger vinegar from pickled ginger
1/4 teaspoon prepared wasabi (Japanese green horseradish) paste
2 tablespoons extra-virgin olive oil
2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash of ground cumin
2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber
1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoon julienned cucumber
Salt
Freshly ground black pepper


Ginger Butter:
1 pound unsalted butter, softened
1/4 cup finely chopped fresh ginger
Pinch salt
Pinch sugar


Macadamia-Crusted Red Snapper:
1 cup chopped unsalted macadamia nuts
4 (6-ounce) snapper or yellowtail fillets
Salt
Freshly ground black pepper
4 whole shiso leaves or 2 tablespoons chopped fresh cilantro leaves, for garnish
(Recipe can be found at http://www.wolfgangpuck.com/recipes/recipedetail_wp.php?Alias=RE_WP3083)