Author Notes: Kristiana Kahakauwila , a native Hawaiian, was raised in Southern California. She earned a master’s in fine arts from the University of Michigan and a bachelor’s degree in comparative literature from Princeton University. She has worked as a writer and editor for Wine Spectator, Cigar Aficionado, and Highlights for Children magazines and taught English at Chaminade University in Honolulu. She is an assistant professor of creative writing at Western Washington University.
If you read this blog regularly, you know that I usually cook a dish inspired by the books I read and review. 'This is Paradise"--much like Hawaii itself, has snippets of all different kinds of food woven into it. Foods like Kona coffee, mac nuts, burgers, fried eggs with shoyu, freshwater shrimp grilled over a campfire, peanut butter and guava jelly sandwiches, sweet potato manju, chocolate mochi, kahlua pig and laulau, sashimi, chicken long rice, mango wedding cake, mai tais, spam musabi, loco moco, shave ice, pickled radishes and beef curry with rice--plenty of inspiration. In the end, with a busy week and a house full of visiting family (My sister Linda, nephew Sean, niece Kayla and her boyfriend David), I chose none of that and instead made fish tacos with Hawaiian opah (moonfish). Not a local dish but an easy dish of blended ingredients--local fish and veggies with a little Baja influence. ;-)
A family dinner, enjoyed outside on the lanai--just a quick picture of my plate before digging in. Simple and good. Since I am pretty sure most everyone can make a fish taco, I am just posting the recipe for the Tangy Yogurt Sauce that I tossed together. Mostly because it turned out well and my sister wanted me to write down the recipe.
Tangy Yogurt Dressing for Fish Tacos
by Deb, Kahakai Kitchen
(Makes about 2 cups)
12 oz non-fat plain Greek yogurt
1/2 cup mayonnaise
1 clove garlic, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp dried dill
1/4 tsp chipotle chili powder (or cayenne), or to taste
2 Tbsp fresh cilantro
fresh lime juice to taste
salt and black pepper to taste
Whisk together yogurt and mayo until well combined. Whisk in minced garlic, cumin, coriander, oregano, dill, chili powder and cilantro. Add lime juice and salt and pepper to taste. Cover and place in refrigerator for 1-2 hours before serving.
Notes/Results: Just an easy sauce with lots of cumin and lime. I keep mine on the cool and refreshing side and serve salsa for the heat. Thin it out a bit with a little milk and it makes a good creamy dressing for a salad.
Note: Review copies of "This is Paradise" were provided by the publisher and TLC Book Tours. I was not compensated for this review and as always my thoughts and opinions are my own