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Spice up your next fish dish with this Parsi-style mix

  • ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER

    Sohrab Dorabji’s Parsi-style mahimahi fillets are often served on banana leaves.

  • ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER

    Ingredients for Sohrab Dorabji’s Parsi-style mahimahi include fresh turmeric, or olena in Hawaiian.

  • ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER

    Sohrab Dorabji’s fresh salad of cucumbers and tomatoes is flavored with lime and cayenne pepper.

It’s easy to fall back on the classic Hawaii-style mahimahi preparation: Saute fish in olive oil and butter and serve with lemon wedges and tartar sauce. Delicious but commonplace. Read more

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