Maui, Hawai'i, USA
Friday 5th October 2012
It has been a fortnight of whistle-stop tours, meeting with old friends, making acquaintance with new ones, learning lots & getting my hands dirty in North American sports physiotherapy settings.  But it's been a busy year & over the last few days, I've treated myself to a hard earned break.

Coming over to Maui, Hawai'i to present a talk to some local physical therapists & trainers has enabled me to relax & explore this beautiful island.  Since I arrived I have run & hiked on volcanic peaks, trekked through rainforests, marvelled at waterfalls, swum in crystal clear waters full off amazing marine life, seen starry skies & breathtaking sunsets.  This has been a visit of memorable proportions.

So, what can I possibly have taken from the last few days that can be of any note to the sort of discerning reader of my blog.  Well, it's been a while since a put up a recipe on here & believe me, this is one you will not want to miss.  I have been addicted to the fish tacos offered by Coconut's Fish Cafe in Kahlei & the Fish Market in Paia, so whilst eating, I have deconstructed the Maui masterpieces, especially for your dining pleasure.

Maui Fish Tacos


1 fillet of meaty white fish of your choice
1/2 a mango
1/2 an avocado
Small handful of parsley
1 red chilli pepper
Large handful of cherry tomatoes
1 red shallot

Half a lemon

1/4 white cabbage
50ml coconut milk
50ml plain yoghurt
50ml organic mayonnaise
1 large teaspoon of organic dill pickle relish
1 pinch of salt
Black pepper to taste

2 soft corn tortillas


Cube the fish & sear in a splash of olive oil or cook it more if you prefer.

Cube the mango, avocado & coarsely slice the parsley, tomatoes, red shallot & chilli pepper, then mix in a bowl with the fish.

Coarsely chop the cabbage.  Then mix the coconut milk, yoghurt, mayonnaise, dill pickle relish together, seasoning with the salt & pepper.  Stir the cabbage into the tartar & squeeze in the juice from a quarter of the lemon.

Generously load the 2 tortilla shells with the fish & fruit , then top with the Maui-style coleslaw.  Serve open with a quarter of the lemon sliced by the side of each.

The exact quantities of the tartar may need a bit of a play around with as I haven't made these at home yet, but believe me, they could only be better if you were eating them with a Maui sunset on the horizon!!!

blog comments powered by Disqus