Just as we were leaving, I looked over and remembered something that Dawn had mentioned earlier in the day on our way to Waimea Canyon. Listening to your spouse/partner and actually remembering what he/she said? Money, baby; pure gold! Well, I made an immediate left turn and she knew exactly what I was steering for, as she said, “Oh, Aunty Lilikoi’s, you remembered!” Yes, she had read about Aunty Lilikoi Passion Fruit Jellies, Jams, and Mustards in the inflight magazine (Hana Hou) on our Hawaiian Airlines flight to the islands and she wanted to make sure we checked it out. Their products were highly rated and raved about by many people. But, we needed to find out for ourselves what all the fuss was about. A local-kine shop with local-kine products made by local-kine people? We’re in, baby!
Walking in, it first appeared to be a back room packaging and shipping operation lacking the amenities and the layout you’d expect from a tourist-type product store. Did we come in the back door? Is this the right place? Were they laundering money? Should we be armed? Should we call Five-O? It didn’t look like an outlet store either. We thought we had the wrong location until Dawn asked the one person in the shop if we were in the right place. A warm and friendly islander woman, whom we later found out was born and raised in Kauai, immediately greeted us. Yes, we had the right place, indeed.
The main reason for our visit?...Dawn was intrigued by the flavor combinations they had to offer and had seen the products in the hotel shop, but wanted to sample a few items before we bought them. She asked, “Do you have any samples?” to which the reply was, “Ah, no,…sorry,” with a big smile. Immediately, Dawn was bummed, "Oh, maaaan..." Then, from behind the counter our hostess pulled up a tray and out came a whole display with samples of every jelly, jam, butter, marinade, rub, dressing and mustard they carried. We all laughed together and so began our taste testing.
Let me just say this, in one word, WOW! Every single thing we had was absolutely fantastic. These products would be a dream for a Chef of any experience level. They would make perfect sauces as well as compliment an array of recipes. Even on their own, tasted from a little plastic spoon, each was a unique flavor sensation. Passion Fruit or Lilikoi is one of our favorite Hawaiian fruits and Aunty Lilikoi obviously knows how to make the best of an already awesome fruit. They also carry a line of all natural beauty products and candles. Their authentic local and award winning flavors would make awesome gifts. They definitely beat the usual chocolate covered macadamia nuts, ABC store trinket, and the all too common “they went to Hawaii and all I got was this lousy t-shirt” many island visitors take home to loved ones. BTW, we bought gifts so the beanbag is spilled right here. If you don’t get one from us, you didn’t make the cut, probably because you don’t comment on my blog or we don’t have your address. ;) hint…hint…
We both most favored the Lilikoi Wasabi Mustard, their star attraction. We came home bearing jars of jelly, mustards and bottles of dressings, waiting for the right meal to crack them open. My first idea was a seared and baked Panko Crusted Passion Fruit Wasabi Mustard Mahi Mahi, adorned on top with Aunty Lilikoi's Famous Lilikoi Passion Fruit Wasabi Mustard.
Here's the outcome:
Onolicious? ...or what, brah? Oh, yes it was very much so. It was my surprise dinner for Dawn on the first day back from this Kauai trip.
Here's the quick recipe. The full recipe has been added to the cookbook. While any fish would do, I chose Mahi Mahi. But I'm sure any smooth, flaky whitefish would work well, like Ono, Opah, or White/Orange Roughy.
Ingredients:
2 fish fillets (of choice)
Soy sauce
Rice Wine Vinegar
2 cups (approximately) Panko bread crumbs
2 cups (approximatelu) Flour
1 egg
Asian spice rub
Aunty Lilikoi's Lilikoi Wasabi Mustard
Let fillets marinate in soy sauce and rice wine vinegar mixture for about 15-20 minutes. Drain and dry fillets. Brush each side of the filet with The Mustard and generously dust fillets on both sides with Asian Spice rub. Let the fillets rest and become one with their spices for at least 20 minutes. Beat 1 egg. Carefully coat each side of each fillet with the egg wash and coat with flour. Re-coat with the egg wash and then generously coat each fillet with the panko bread crumbs. Cover and rest in refrigerator for 20-30 minutes. (The fish, not you)
Heat oven to 400 degrees. Melt 1 TBS each EVOO and butter in a cast iron skillet over medium high heat to 375 degrees. I added a dollop of coconut oil as well. Cook each fillet for 2 minutes on each side for, allowing skillet to regain its temperature between the flip for a nice, golden sear. Then place fillets in the 400 degree oven, elevated off the pan with a rack, for 2 minutes.
Remove from oven, drizzle the top of each fillet with Aunty Lilikoi’s, Passion Fruit Wasabi Mustard. Serve atop a bed of steamed, brown rice with fresh steamed broccoli, steamed carrots, and for a starter, a side of fresh jumbo shrimp cocktail works great.
We also picked up some of Aunty Lilikoi's Mango Java Steak Rub for meats and can highly recommend them as well. We used our steak rub on some beautiful filets one evening and they were fantastic. The coffee, mango, and secret spices all melded together but without over-powering the meat. Instead, the rub brought out the best of the rich flavor of the beef. Well done, Aunty!
So next time you’re in Kauai or on the Internet, I’d strongly suggest you give Aunty Lilikoi a visit. You will luv it. Oh, and try fo send us da kine too, brah…as one gift. ;)
(Dedicated to our friend, Julia, who wanted a Hawaiian dish posted)
Mahalo for traveling and cooking with Captain Bobby Mitchel
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