This is a fun twist on traditional crab cakes. The Coconut and macadamia nut Panko crust adds a sweeter taste to this all time favorite appetizer. And the tangy Lilikoi sauce is perfect for it!
Being able to eat fresh fish in Hawaii is one of many blessings as a Kama'aina. This Seared Ahi (yellow fin tuna) with a Lavender Macadamia nut crust and a Spicy Honey Cilantro Pineapple Sauce
2 small Salmon Fillets 2 tbsp Tutu's Pantry Lilikoi Curd per filet 1/2 package Tutu's Pantry Macadamia Nut Flour 1/2 package of Tutu's Pantry Macadamia Nut Lavender Seasoning Cayenne pepper to
12 large Shrimp or Prawns 6 Tbsp Tutu's Pantry Pineapple Vinaigrette 3 Tbsp Adobo Loco Pineapple Habanero Sauce 1 large green bellpepper (chopped in small pieces) 1 large red bellpepper (chopped
4 serving size Salmon fillets 1 jar Tutu's Pantry Spicy Pineapple Papaya Lilikoi Jam 1 tbs butter Place Salmon fillets in a large Pirex, add 1/4 tbs of butter to each filet and glaze fillets with
2 Halibut Fillets 2 tbs Lavender Macadamia Nut Seasoning 1/3 cup Artichoke hearts 1/4 cup fresh cilantro 1 ripe banana 1 pinch of Tutu's Pantry Smoked Salt and Seasoning 1 pinch of Hawaiian
Ingredients: 2 Fresh Ono Filets (Wahoo) 1 egg 1 cup Coconut Macadamia Nut Panko 1 tsp All purpose spicy hawaiian rub 1/2 cup oil (canola, avocado or coconut) Sauce: 1/2 cup Mayonnaise 1 tbsp