Try these fishy favorites ahead of annual festival

Visit the Sixth Annual Hawaii Fishing and Seafood Festival for delicious seafood cuisine, cooking demonstrations and workshops. Sunday’s festival promotes awareness of marine conservation, ocean safety and responsible fishing and will highlight Hawaii’s dynamic seafood industry.

There will be more than 100 vendors surrounding Pier 38, including fishing retailers, tackle distributors, fishing agencies, fishing clubs, local restaurants and other ocean-related groups. Nonfood activities include tours of vessels, tours of the fish auction facility, demonstrations, gyotaku printing and keiki games. Visit www.fishtoday.org or www.hawaiifishingfestival.com.

Try some of these seafood dishes courtesy of Nico’s and Pagoda Hotel.

Marlin (Nairagi) Burger

1-1/2 pounds fresh marlin
1 lime, zested and juiced (about 2 tablespoons)
1 tablespoon Dijon mustard
2 teaspoons hot sauce (such as Tabasco)
1/4 cup dillweed
1/2 cup diced onions
1 tablespoon chopped garlic
1/2 cup mayonnaise
1/2 cup olive oil
1 lemon, zested and juiced (about 2 tablespoons)
Kosher salt and ground white pepper, to taste
4 hamburger buns, toasted
Lettuce, tomato and red onion, for toppings (optional)

In food processor, grind fish, then transfer to large mixing bowl.

Add remaining ingredients except hamburger buns and toppings, and mix by hand. Form into 4 patties.

In nonstick pan, sear patties on medium-high for 1 to 2 minutes per side; cook until medium rare. Do not overcook.

Serve with hamburger buns and optional toppings. Serves 4.

FRESH AHI KATSU SALAD

1/2 pound ahi (tuna)
1 sheet nori (dried seaweed)
Tempura batter (see recipe below)
Panko (Japanese bread crumbs)
Vegetable oil for deep frying
20 slices hasu, thinly sliced (lotus root; available at most supermarkets)
4 cups greens
1 cup diced cucumbers
1 cup diced tomatoes
2 tablespoons sesame dressing (optional)

Heat oil to 350 degrees in deep fryer or large pot. Wrap ahi in nori and dip in tempura batter, then coat with panko; set aside. Fry hasu slices until golden brown and crispy. Drain and set aside. Fry ahi in oil until golden brown, about 20 to 30 seconds; ahi should be rare on the inside. Drain and slice. Combine greens, cucumbers and tomatoes and toss with dressing if using. Top with ahi and hasu and serve immediately. Serves 4.

TEMPURA BATTER

1 cup flour
1 cup cornstarch
1 egg
1 cup very cold water

Sift together flour and cornstarch; mix in egg. Add water and mix lightly. Batter will be slightly lumpy. Makes 2 cups.

More Hawaiian Electric Co. recipes are available at www.heco.com.