For us Lower 48-ers, Hawaii used to be the land of leis, luaus, and pineapple. Thankfully, in recent years, chefs have provided a much-needed education to the continental U.S. on the diversity and deliciousness of Hawaiian cuisine. Take poke, the raw fish phenomenon which has stormed our shores and spread across the country from Santa Monica to Syracuse. With new spots opening up everyday, you might think we’ve reached peak poke, but in truth we’ve only seen the tip of the iceberg, and there’s far more versatility to be discovered.
For example, in this iteration, Hawaii native and Top Chef finalist Sheldon Simeon mixes things up by giving the fish a quick sear in a wok, adding another layer of texture to contrast with the rich avocado and crunchy vegetables. Simeon, an avid promoter of sustainable seafood, emphasizes the importance of sourcing the right kind of fish. Here he calls for pacific blue marlin, which Monterey Bay’s Seafood Watch rates as a "good alternative," ensuring a dish which is both conscientious and crave-worthy. Get the recipe.
Learn more about JBF's sustainable seafood program, Smart Catch.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
