We just got back from an incredible trip to Kauai, where the Hawaiian island's stunningly beautiful landscape was rivaled only by the views of the ocean-fresh seafood dishes we sat down to every night.
Every time we travel, one of the first things we do is start dreaming about (and researching) great places to eat while we are there. Our vacation to "The Garden Island" was no different, and we drew up a hit list of not-to-miss restaurants.
I also sought the advice of a friend who lives in Hawaii and who gave me the lowdown on the best places for food, drinks and views. She also offered what turned out to be the best recommendation of all: "Always order the fish," she said. "Stick to what Hawaii does best and you can't go wrong."
I didn't realize it when we booked the trip, but the Hawaiian islands are the most remote in the world. Seriously. Forget those exotic locations you see on "Survivor," these islands are farther away from other civilization (thus, surrounded by more ocean) than any other place on earth.
That's a lot of water to hold a vast array of tasty fishy. And not only was it delicious and fresh - likely caught that very day - but we also had a chance to try kinds not easily available in these here parts.
Here's a look at some of the best:
Onaga - One of the most highly regarded red snappers in the world, Hawaiian onaga features a bright red skin, delicately sweet taste and silky smooth texture that makes it wonderfully suited for almost any preparation. Onaga was once served exclusively to Hawaiian kings, but lucky for the rest of us it's now more widely available. At the Kauai Grill inside the ultra-luxe St. Regis in Princeville, we worshipped celebrated chef Jean-Georges Vongerichten's mouthwatering dish of pan-roasted onaga served over pea greens ravioli in a buttery, smoked bacon vinaigrette. Perfection on a plate, I'm telling you.
Monchong - Found only in Hawaii, monchong is a semi-firm white fish with a high oil content that keeps it moist and buttery while cooking to a tender, flaky finish. At Postcards Cafe in Hanalei, my wife and I each ordered it a different way. Hers was grilled and topped with locally made macadamia butter, while mine was lightly bathed in a mild curry sauce atop a medley of fresh veggies and saffron rice. Both were outstanding.
Walu - This luscious (and little-known) delicacy is also known as "white tuna" or "Hawaiian butter fish," and after your first bite you'll know why. Almost marshmallow-white in color, walu offers a sweet, rich, buttery taste, and its ahi-like texture nearly melts in your mouth. Those in the know say it's one of the two best-tasting fish in the world and they'll get no argument from me. At Hanalei Dolphin in Hanalei, my wife went gaga over hers, simply seasoned and sauteed in a light panko breadcrumb crust.
We just got back from an incredible trip to Kauai, where the Hawaiian island's stunningly beautiful landscape was rivaled only by the views of the ocean-fresh seafood dishes we sat down to every night.
Every time we travel, one of the first things we do is start dreaming about (and researching) great places to eat while we are there. Our vacation to "The Garden Island" was no different, and we drew up a hit list of not-to-miss restaurants.
I also sought the advice of a friend who lives in Hawaii and who gave me the lowdown on the best places for food, drinks and views. She also offered what turned out to be the best recommendation of all: "Always order the fish," she said. "Stick to what Hawaii does best and you can't go wrong."
I didn't realize it when we booked the trip, but the Hawaiian islands are the most remote in the world. Seriously. Forget those exotic locations you see on "Survivor," these islands are farther away from other civilization (thus, surrounded by more ocean) than any other place on earth.
That's a lot of water to hold a vast array of tasty fishy. And not only was it delicious and fresh - likely caught that very day - but we also had a chance to try kinds not easily available in these here parts.
Here's a look at some of the best:
Onaga - One of the most highly regarded red snappers in the world, Hawaiian onaga features a bright red skin, delicately sweet taste and silky smooth texture that makes it wonderfully suited for almost any preparation. Onaga was once served exclusively to Hawaiian kings, but lucky for the rest of us it's now more widely available. At the Kauai Grill inside the ultra-luxe St. Regis in Princeville, we worshipped celebrated chef Jean-Georges Vongerichten's mouthwatering dish of pan-roasted onaga served over pea greens ravioli in a buttery, smoked bacon vinaigrette. Perfection on a plate, I'm telling you.Monchong - Found only in Hawaii, monchong is a semi-firm white fish with a high oil content that keeps it moist and buttery while cooking to a tender, flaky finish. At Postcards Cafe in Hanalei, my wife and I each ordered it a different way. Hers was grilled and topped with locally made macadamia butter, while mine was lightly bathed in a mild curry sauce atop a medley of fresh veggies and saffron rice. Both were outstanding.Walu - This luscious (and little-known) delicacy is also known as "white tuna" or "Hawaiian butter fish," and after your first bite you'll know why. Almost marshmallow-white in color, walu offers a sweet, rich, buttery taste, and its ahi-like texture nearly melts in your mouth. Those in the know say it's one of the two best-tasting fish in the world and they'll get no argument from me. At Hanalei Dolphin in Hanalei, my wife went gaga over hers, simply seasoned and sauteed in a light panko breadcrumb crust.And even the fish we'd sampled before tasted so much better in Hawaii. A sucker for ahi sashimi, I enjoyed it there at several places and was amazed how much more flavorful it seemed. Even when prepared with usually overpowering teriyaki or soy sauce, it was the fish - not the salty seasoning - you tasted most. Good stuff.
Nothing beats tasting these beauties fresh off the boat, but they're still worth a try if you can persuade one of the local fish markets to get you some shipped in.
And the moral of the story? Wherever you find yourself, always sample the local cuisine. It's definitely going to be fresh, and it's probably going to be great.
***
Making this a special trip to celebrate our recent 10-year anniversary, Amy and I reluctantly left our three boys behind (in someone's care, of course) to enjoy a romantic getaway far, far away from work, kids and the stresses of everyday life. We even chose a small beachfront resort with no TVs, phones or radios. The sights and sounds of ocean waves and rustling palms were all we needed.
It was a great trip all around, but the highlight came the night I surprised Amy with a beachside Hawaiian ceremony to renew our wedding vows. The setting was gorgeous, the service touching and my good wife was truly surprised.
As we each exchanged leis, I was standing there thinking I couldn't have written a better script for the evening. Then a huge, bright rainbow suddenly filled the sky right in front of us. No lie.
I know this has nothing to do with food - but what a story, eh?
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721 You can also follow him at "DailyMail FoodGuy" on Facebook or "DMFoodGuy" on Twitter.
