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Enjoy tastes of the ocean before expo at aquarium

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Hawaii’s waters are home to more than 7,000 forms of marine life, nearly 25 percent of which are found nowhere else in the world. To learn how you can help protect our oceans and reefs, check out the Waikiki Aquarium’s Mauka to Makai Clean Water Expo, featuring more than 20 agencies and organizations sharing their expertise through hands-on, interactive and educational displays the whole family will enjoy.

Dive right in Earth Month Mauka to Makai Clean Water Expo:

>> When: 9 a.m. to 2 p.m. Saturday
>> Where: Waikiki Aquarium
>> Cost: Free
>> Info:

Highlights will include a native plant giveaway to the first 500 families sponsored by Hawaiian Electric Co., a moi release, drawings for a stand-up paddle board and an annual family pass to the Waikiki Aquarium.


1 1/2 to 3/4 pound ahi (yellowfin tuna)
1/2 cup soy sauce
1 teaspoon sesame oil
1 teaspoon wasabi (horseradish paste)
1/4 teaspoon hichimi (Japanese 7 pepper seasoning), optional
Salad oil
Shredded daikon (white radish)
Shredded carrot
Sliced cucumber

Cut fish into 8-by-1 1/2-inch pieces, about 3/4-inch thick.

Combine soy sauce, sesame oil, wasabi and hichimi. Add fish and marinate 5 minutes.

Heat skillet over high heat; brush lightly with oil. Sear fish for 4 seconds on each side.

Slice and place on bed of shredded vegetables. Serve immediately. Serves 4.

Approximate nutritional information, based on 3/4 pound ahi, per serving: 200 calories, 10 g fat, 1 g saturated fat, 30 mg cholesterol, greater than 1,500 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 26 g protein


8 ounces fusilli (spiral) pasta
6 tablespoons olive oil
4 cloves garlic, sliced
8 tiger prawns, peeled and deveined
Garlic salt, to taste
1/2 cup grated Parmesan cheese, divided
1 teaspoon fresh parsley, chopped

Bring large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes, or until al dente. Drain, then return to pot.

Heat oil in large, heavy skillet over medium. Saute garlic 5 minutes. Toss in prawns with garlic salt and cook 5 minutes on each side. Remove prawns and set aside. Remove garlic slices and discard.

Pour oil over pasta in pot and toss to evenly coat. Sprinkle ? of Parmesan onto pasta and stir until evenly distributed.

Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley. Serves 2.

Approximate nutritional information, per serving (not including garlic salt to taste): 1,000 calories, 50 g fat, 10 g saturated fat, 330 mg cholesterol, 700 mg sodium, 81 g carbohydrate, 4 g fiber, 2 g sugar, 55 g protein


1/4 pound limu manauea (seaweed)
1/4 pound limu wawae‘iole (seaweed)
1 quart torn salad greens
1/2 yellow bell pepper, slivered
1/2 red bell pepper, slivered
1 tomato, cut into wedges or diced
1 Japanese cucumber, thinly sliced (optional)

Fat-free salad dressing*

Rinse seaweed in cold water; cut into bite-size pieces.

In large salad bowl, lightly toss seaweed and vegetables together. Serve with dressing.

*Use ready-made dressing or combine equal parts of cider vinegar, sugar and water. Serves 6 to 8.

Approximate nutritional information, based on 8 servings and not including dressing to taste: 30 calories, no fat, no saturated fat, no cholesterol, 150 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugar, 2 g protein

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