Most mornings dawn clear and bright on West Maui. The tropical birds wake me before the sun comes up and I am grateful for the promise of another day in paradise.
As it is on the mainland, my first stop of the day is to hit the switch on the coffee maker and while it is brewing, I scrounge around for a clean swimsuit and pair of shorts to complete my uniform for the day.
I pour my first cup of coffee and head down to the beach or just as far as my lanai to observe the usually calm ocean and the island waking up slowly....the little ones (still on mainland time) exploring the tide pools for
treasures. Their parents.....snapping pictures of this precious vacation time to put into scrapbooks.......the canoe clubs rowing by in perfect unison. Their paddles cutting the water like a sharp knife and propelling them out of sight and then back again
a little while later.
If I am not too distracted, I grab a towel and head to the pool for the water aerobics class. I visit with all my island friends and we give tips to vacationers who are asking guidance while exploring Maui for the first time.
We then hit the hot tub and soak our muscles, but it really is just to talk story a little longer and watch the horizon for signs of change or a spout if it is whale season.
The days on Maui can easily slip away with such distractions. Miranda calls and wants to know if we can go have pupus and cocktails for lunch. Janet calls and wants me to come to a beach potluck this weekend or Kat calls
and invites us to a beach wedding of a friend of a friend......Mir calls again.....an unscheduled check in.....can I get the condo clean and ready for her guest?.....and so the day goes :)
As many of you know, I am an avid cook, but Island living does not invite long days in the kitchen. The climate lends itself more to quick and creative cooking. The cost of living demands that I use the bounty of my environment.
The day that slipped away causes me to conjure up a quick, light and satisfying meal in as little time as possible. This kind of lifestyle offers some wonderful dishes sometimes adapted from old family favorites from the mainland. Here is one that we love.
It is quick, healthy and uses available island ingredients. It is also company worthy and I have served it proudly many times with a scoop or two of rice and a salad of greens from Kula all in an hour!!! Enjoy!
4 six oz. Mahi Mahi fillets
1 cup Sargento Artisan Blend Shredded Parmesan
2 large eggs, beaten lightly
½ cup finely chopped roasted Macadamia Nuts
1 cup Mango Salsa, or your favorite fruit salsa
Preheat oven to 425 degrees. While oven is heating, add butter and olive oil to an oven proof pan and melt on low heat. Remove pan from heat.
Lightly salt and pepper the Mahi Mahi. Beat eggs in a shallow dish. Mix flour and Sargento Artisan Blend Shredded Parmesan in a separate shallow dish.
Dip each fillet in egg mixture, draining off excess egg. Dredge each egg drenched fillet in the cheese/flour mixture. Lay each fillet in the butter/oil baking dish and turn each fillet over to coat the fish with butter, setting
the pieces slightly apart. Sprinkle macadamia nuts over each fillet. Bake, uncovered, until the fish flakes, about 7 to 11 minutes, depending on the thickness of your fillet.
Transfer fish to serving plates. Garnish each serving with ¼ cup Mango salsa.
Check out this recipe on Sargento
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. I received products from Sargento Foods Inc. as part of my participation in this campaign. The reviews, content and opinions expressed
in this blog are purely the sole thoughts and opinions of Julie McCuiston aka Mauigirl. That being said, my husband says I am the queen of everything and I KNOW what I am talking about.....and that is why we have been married for 42 years :)