Muriel Miura’s “Celebrating in Hawai‘i: Favorite Recipes for Holidays and Special Occasions” (Mutual Publishing, $19.95) offers up ideas for every gathering, many with a local touch. That includes the two sweet-savory recipes here.
Misoyaki Butterfish
- 2 pounds butterfish, black cod or halibut, cut into serving pieces
- >> Marinade:
- 1 pound red miso
- 1-1/2 cups sugar
- 1/2 cup shoyu
- 1/2 cup mirin (sweet rice wine)
- 1 teaspoon grated fresh ginger
- 1 tablespoon minced green onion (optional)
Combine marinade ingredients and mix well.
Place fish in mixture and marinate, covered, in fridge for at least 3 days.
Wipe off marinade from fish and place fish on broiler rack that’s been sprayed with oil. Broil.
Carefully turn over with spatula once or twice to brown both sides, about 2 to 3 minutes on each side. Do not burn or overcook.
Garnish with green onion or brush with your favorite teriyaki sauce. Serves 5 to 6.
Lilikoi Glazed Sweet Potatoes
- 6 sweet potatoes, cooked and peeled
- 1 cup lilikoi jelly
- 2 tablespoons butter or margarine
Heat oven to 350 degrees. Grease a 9-by-13-by-2-inch pan. Set aside.
Cut potatoes in halves lengthwise and arrange in single layer in prepared pan.
In pot, combine jelly and butter. Heat, stirring constantly, until melted. Drizzle half of syrup over potatoes.
Bake 15 minutes, then turn potatoes. Drizzle with remaining syrup and bake another 15 minutes or until golden brown. Serves 6.
Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on Amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210, Honolulu 96816. Call Mutual at 732-1709.
