Vinaigrette:
1/4 cup red wine
3/4 cup Hawaiian macadamia nut oil
1/4 cup Hawaiian basil leaves, fresh; chopped
1 lime, juiced
3 teaspoons Hawaiian ginger, fresh; chopped
salt and pepper to taste
In mixing bowl, combine red wine vinegar, salt and pepper. Mix well. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside until ready to use.
Relish:
2 tomatoes, large, peeled, seeded and cut into small cubes
1 Hawaiian Sharwil avocado, medium; peeled and cut into small cubes
2 teaspoons fresh Hawaiian ginger; julienne cut
1 cup Hawaiian ogo seaweed, fresh; chopped
24 asparagus cooked; cut into 2 inch lengths
salt and pepper to taste
Combine tomato and avocado in a medium bowl; add seaweed, asparagus, ginger, salt and pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.
Fish:
4 Hawaiian shutome swordfish fillets; 8 ounces each
1/2 cup Hawaiian macadamia nut oil
1 lime, juiced
salt and pepper to taste
Combine macadamia nut oil, lime juice, salt and pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four.
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