Both of the following dishes are served at Chef Mavro.

Executive chef George Mavrothalassitis says orange nairagi is best for the poke recipe, as it has high oil content. It can be substituted with opah, as well. Thai chili can replace Hawaiian chili finger.

Also, the caramel recipe works best with a candy thermometer.

Orange Nairagi Poke

Chef George Mavrothalassitis

1 pound nairagi, cut into 5/8-inch cubes
1/2 cup ogo, sliced into small pieces
1/2 cup Maui or other sweet onion, cut into paper-thin slices
2 teaspoons coarse-grain sea salt
2 tablespoons extra-virgin olive oil
1 piece Hawaii chili finger, cut into very small slices

Mix all ingredients in a bowl, progressively adding ogo, salt, oil and chili to taste. Serves 4.

Fleur de Sel caramels

Chef George Mavrothalassitis

1 cup heavy cream
5 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon Fleur de Sel salt
1-1/2 cup sugar
1/4 cup corn syrup
1/4 cup water

Line bottom and sides of 8-inch square pan with parchment paper; lightly oil parchment.

In small saucepan, boil cream, butter, vanilla extract and half of salt, then remove from heat and set aside.

In heavy 3- to 4-quart saucepan, heat sugar, corn syrup and water, stirring until sugar dissolves. Boil while gently swirling pan (but not stirring) until mixture is light golden color. Do not let mixture get too dark, or caramel will taste bitter.

Carefully stir in cream mixture (liquid will bubble up) and simmer, stirring frequently, until the caramel registers at 248 degrees, about 10 to 15 minutes. If you don’t have a thermometer, cook caramel to "ball" temperature (drop caramel into cold water; when it forms ball, take pan off heat). Pour immediately into baking pan and cool 2 hours.

Cut cooled caramel with hot knife, wiping blade each time, into 64 pieces. Sprinkle top with remaining Fleur de Sel.