Seafood

Here, Mexican, Hawaiian, and Asian ingredients combine for a one-world celebration of flavor and color.

The great variety of spices used in curry powder and garam masala packs a multispice health punch.

This recipe by Chef Jim Garraway of the Wickaninnish Inn, which is located on the rugged west coast of the island, was inspired by potlatches given by the inn’s namesake, a well-known chief of the Ahouset Nation.

Tuna is a great fish for grilling—its meaty texture holds up well on the grill, and it looks beautiful under a spoonful of green olive tapenade.
 

One secret to grilling fish is to use nonstick trays or nonstick fish holders.

Although not a true risotto, this low-fat version of the Italian classic is creamy enough to pass for the real thing.

A rich seafood stock works best with this French classic, but a flavorful vegetable stock can work as well.

This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.

Serves 2 / This flavorful dish pairs well with roasted or mashed potatoes, as well as any kind of cooked whole grain, such as quinoa, brown rice, or farro.