Ahi Poke and Sustainable Seafood

Ahi Poke and Seared Ahi

Hawaiian Ahi Poke and Seared Ahi

As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.

We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.

Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.

Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.

Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas.  We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available.  With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”

Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.

Sustainable Seafood

According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.

Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.

Ali’i Fish Co. Ahi Poke Recipe

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Back To School Pasta Dinner #glutenfree

Back To School Pasta Dinner #glutenfree #familyfriendly #chicken #peas #carrots

Back To School Pasta Dinner for the Whole Family
Chicken Breast, Peas, Carrots
Gluten-Free Chickpea Fusilli
Light Cheesy Creamy Sauce

This is an awesome recipe the whole family will love. It’s great for the start of a new school year with fall colors and a rich cool weather vibe. A satisfying but lighter style cheesy-creamy sauce made with low-fat milk coats organic protein-packed gluten-free chickpea fusilli pasta. It’s full of hearty-sized pieces of browned chicken breast and plenty of vegetables – peas and carrots – two of the most popular with kids.

The sauce is flavorful, but I’ve gone easy on the shallot, garlic, and nutmeg – so the flavors are there in the background but they are not a turn-off for the little ones.

And there are no icky green bits in the dish, I garnish with a large sprig of tarragon or parsley, that’s easy to remove! Serve finely chopped herbs on the side for adults to sprinkle on their dinner.

Back To School Pasta Dinner Recipe

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Top 8 Allergen-Free Rice Noodles

Rice Noodles with Lemon Ginger Sunflower Seed Sauce Grilled Nectarines, Fresh Berries, Mint and Basil

Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil

This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.

The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)

Top 8 Allergen-Free Rice Noodles Recipe

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Sole Meunière à la Julia Child

Sole Meunière à la Julia Child

Sole Meunière à la Julia Child

Joyeux Anniversaire Julia Child! Today would have been Julia’s 105th birthday. It has been a tradition to celebrate her birthday here on Taste With The Eyes for the past 10 years.

Julia Child Birthday
Rouen, France – Novembre 1948

Please join me as I re-create Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948. I originally wrote this post back in 2007. I resurrect it every year in August, with some minor changes, to celebrate Julia Child’s birthday. This year I am including her recipe for Sole Meunière.

The text is as she describes her meal to us in My Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006. The re-creation photographs are ones that I have taken on my travels; some are from France, others from California, a couple are shot in my own home. I use the sepia tone to give the images the feel of a single place almost 70 years ago.

Come, let’s travel back in time and enjoy French food and revel in its perfection via Julia…

Julia Child’s First Meal in France and Sole Meunière

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Grilled Oysters with BBQ Sauce, Bacon, Bleu Cheese

How To Grill Oysters

Grilled Oysters with BBQ Sauce, Bacon, and Bleu Cheese

Are you ready for this? Grilled Oysters with BBQ Sauce and Bacon and Bleu Cheese? Crassostrea Gigas (Pacific Oysters) from Oregon’s Netarts Bay  have plump tender meats with a clean-salty pronounced flavor, and a lingering finish.

Their deep cups makes them great for grilling. So fire up the grill and cook the oysters with the cup side down to retain the juices until they snap, crackle, and pop!

Carefully shuck these chubby bivalves then sprinkle with a generous mouthwatering portion of crumbled bacon and bleu cheese. A drizzle of smoky sweet tangy spicy BBQ Sauce will pull it all together for one big bold amazing mouthful. Let’s do it.

How To Grill Oysters

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Fluke, Cucumber, Candied Orange

Fluke, Cucumber, Candied Orange

Fluke, Cucumber, Candied Orange
Thai Chili, Scallion, Olive Oil, Lemon

There is beauty and simplicity in this raw dish. It is a balancing act of sweet and savory, fiery chili and chilly fluke, white fish and colorful accompaniments, rich buttery oil and sour lemon juice, crunchy cucumber and chewy candied orange.

A member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice. Candied orange slices bring a sweet-tart unexpected counterbalance to the dish.

Fluke Crudo Recipe

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