Cliff Hanging Luau of a Party

Aloha. Malama Pono (Farewell and Take Care), but is that what we really want at the end of the season.  Though how else would we be left hanging as the the finale came rolling along.  We say farewell with one breathe and get ready for the challenge ahead with the next.

Before we begin to fret about what may happen, let's take a deep breath and relax.  Yeah yeah I know H50 withdrawal, but its all good I think I have you covered. 

With a little help from my friends I have come up with some cocktails and a tasty treat to maybe help you through the summer.  All the while keeping your favorite H50 character literally close at hand.  So get on the phone, call your friends and let's get this party started right.

After all is said and done you just may be able to dance the night away and have a grand old time.  Okay so I dream big!

Danno Sour 

(Kim @epicsportsfan71)

1- 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey)
4 oz  sour mix (recipe follows if you want to make your own)
Crushed ice
1 maraschino cherry

1. Combine the whiskey, sour mix in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Sour Mix:

1 oz lemon juice

1 oz sugar

2 oz water

1. Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.

Rollins Rose Tequila 

(Joey @FiveOphans)

7 mint leaves
1-1/2 oz Patrón Silver
1/4 oz raspberry liqueur
3 lime wedges
1/4 oz agave nectar
1/4 oz rose water
3 oz aloe vera juice
rose petal for garnish

1. Muddle the mint with crushed ice in a mixing glass. Pour the Patrón Silver over the mint, then add lime juice, agave nectar, rose water, and aloe. 
2. Shake and double-strain into coupe glass. Garnish with a rose petal.

Kono Diablo Añejo 

(Brian @Brianfiveo)

1½ oz. Patrón Añejo
½ oz Blackberry Liqueur
½ oz. Sweet Vermouth
2 tsp Blood Orange Juice
1 Dash of Bitters
2 oz Sparkling Wine

1. Combine all of the ingredients except the sparkling wine into a mixing glass. Add ice and stir until well chilled. 
2. Strain over fresh ice into a Collins glass, top off with sparkling wine and stir. Garnish with a blood orange wheel.

Classic Chin Ho Blue Hawaiian

 (Sandy @SandysWorld6)

2 oz light rum
2 cherry
4 oz pineapple juice
2 oz Blue Curacao liqueur
2 oz cream of coconut
2 slice pineapple

1. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. 
2. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

The McGarrett aka The Big Kahuna

3/4 oz southern comfort   

3/4 oz amaretto
3/4 oz sky vodka
3/4 oz pineapple rum
3/4 oz banana rum
3/4 oz grenadine
3/4 oz fresh pineapple & orange juices
splash of fresh guava
poured over dry ice into a 24oz glass & garnished w/ a cherry, lime & lemon wedge.

Oven Kalua Pork

This delicious slow-roasted pork is rubbed with salt and liquid smoke to re-create the flavors of a pig cooked in a traditional Hawaiian imu.


5 lbs pork shoulder or butt
1 Tbsp liquid smoke flavoring
1 1/2 Tbsp Hawaiian sea salt (or kosher)

1. Preheat oven to 325 degrees F. Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
2. Roast until temperature reaches 160 degrees F, about 5 hours.  Remove from oven and let cool enough to shred.
3. Serve with Orange Teriyaki Sauce (recipe follows) or any sauce of your choosing.

Orange Teriyaki Sauce      

         
1 Tbsp. cornstarch
1 Tbsp. cold water
½ cup sugar
¼ cup soy sauce
¼ cup orange juice
¼ cup rice vinegar
1 cloves of garlic
2 tsp orange zest
¼ tsp red pepper flakes

1. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.
2. Bring to a boil over medium heat then reduce it and simmer until thickens.

It's Time to Dish, Let's Go Crazy!

Happy Friday! You're done with the work week.  Do you feel like you need a little pick-me-up? Has the week's craziness pushed you over the edged and now you want to relax and unwind? Then there is no need to fret, that's why there is a thing called happy hour.  You can meet your friends out and go crazy for drinks and cheap eats, or have something at home toss the shoes aside make you own hour without the crazy and kickback in the comfort of your own home.  

That being said, the only question you really need ask your friends, are your ready for some fun tonight? Or is it did you sign a waiver? Whatever I think there may be something for everyone here tonight.




If you have yourself the perfect hostess, minus the microphone and in your face stuff.  With the perfect cocktails and some tantalizing bites of food that can wow the senses you could be well on your way to a reasonably good time.  

Poinsettia Cocktail

1 cup vodka

1 cup Champagne

2 cups cranberry juice

crushed ice

8 strips orange zest, each about 1/4" wide and 2" long

1. Combine the vodka, Champagne and juice in a large-stemmed red wine glasses. 
2. Add crushed ice and stir until the mixture is well chilled. 
3. Twist the orange strips over the glass, drop them in, and serve.

Lobster and Mango Cocktail

1/3 cup mayonnaise

1/3 cup plain yogurt

2 Tbsp Cognac

1  Tbsp  ketchup

1  Tbsp fresh lemon juice, or to taste

4- 1 1/2-pound live lobsters

3 firm-ripe mangoes

1 cup finely diced celery

4 whole Belgian endives plus 12 leaves for garnish

3  Tbsp  minced fresh chives 

1. In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. 
2. Place the lobsters into a large pot of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. This can be prepared up to this point 1 day in advance.
3. Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. 
4. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and  chives.

Pitcher of Mai Tai 

2 cups dark rum

1 cup light rum

1 cup triple sec

3 1/2 cups orange juice

3 1/2 cups pineapple juice

2 cups sweet n' sour mix

1/2 cup grenadine

1. Combine all ingredients in a large pitcher. Stir to mix, serve over ice

Mini Fried Chicken and Waffle Appetizer

10 sprigs fresh thyme

3 chicken thighs, boneless with skin on, cut into small ½ inch cubes

Kosher salt and freshly ground pepper

2 cups buttermilk

1 tablespoon hot sauce

1 16oz bottle of peanut oil

Maple syrup

Mini Toaster Waffles 

2 cups flour

2 tsp salt

black pepper

¼ tsp cayenne

1. Remove the leaves from 5-6 sprigs thyme and mince finely.  Set aside. Cut the chicken thighs into ½-inch square pieces leaving some skin on each little piece. Toss with 1 teaspoon of salt, pepper and 1 tablespoon of the minced thyme. 
2. In a medium bowl mix the buttermilk with 1 tablespoon of hot sauce and add the seasoned chicken pieces to the buttermilk mixture. Mix well and add any remaining thyme to the buttermilk. Cover and refrigerate overnight. 
3. Remove the chicken in buttermilk from the fridge and drain in a colander.  Scoop 2 cups of flour in a pie plate or shallow bowl and season with 2 teaspoons salt, black pepper and ¼ teaspoon cayenne pepper. Add the chicken pieces to the flour mixture and toss well, thickly coating each piece. 
4. In a large saucepan heat 2-3 inches of peanut oil to approximately 350 degrees. Carefully add chicken in batches, do not over crowd the pan or the the oil will cool off. Turn occasionally until browned on all sides, then remove to a paper towel to drain. Repeat with remaining pieces. 
5. Toast the mini waffle rounds until golden brown and top each round with a piece of warm fried chicken. Drizzle with warm maple syrup before serving.

'57 Chevy

1 oz. Southern Comfort 

1 oz. Crown Royal 

1 oz. Amaretto 

Pineapple Juice 

Orange Juice 

1 splash Grenadine 

1. Fill a highball glass with ice and pour in the liqueurs. Fill the rest of the glass with equal parts of the juices and top off with a splash of grenadine. 
2. Cover the glass with a shaker and shake well. Remove shaker from glass and serve.

Steak Bites with Bloody Mary Dipping Sauce

1 Tbsp extra-virgin olive oil, plus more for drizzling

1 small onion, finely chopped

1/2 cup vodka

2 Tbsp Worcestershire sauce

2 tsp hot pepper sauce

1 cup tomato sauce

1 rounded tablespoon prepared horseradish

Salt and pepper

1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches

Steak seasoning blend 

6 to 8 inch bamboo skewers

1. Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.  
2. Heat nonstick skillet over high heat, coat meat lightly in oil, season with steak seasoning blend. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. 
3. Surround the dip with meat bites and set several bamboo skewers along side meat.

Hurricane

1/2 oz spiced rum

3/4 oz dark rum

3 oz passion fruit

3 oz mango juice

2 oz sweet and sour mix

1 wedge lime

1. Add spiced rum, dark rum, passion fruit, mango juice, and sweet and sour mix.  
2. Shake and pour into hurricane glass or other specialty glass filled with crushed ice.
3. Garnish with lime wedge.

Mini Lasagna Bites

1 package of Wonton Wrappers 

1/2 lb. ground beef

1/2 lb. ground sausage 

1 jar of your favorite pasta sauce or your own homemade sauce

15oz ricotta cheese

1 egg

1 bag of shredded mozzarella cheese

1/4 cup Parmesan cheese

Salt and Pepper to taste

1. Preheat oven to 375 degrees. Brown beef and sausage in a large skillet on medium heat and then drain excess fat. Add 1/2 (+ more to taste) sauce and turn temperature to low.  
2. In a large mixing bowl combine ricotta cheese, egg, Parmesan cheese, mozzarella cheese, and salt and pepper to taste.  
3. Coat 2 – 12 cup muffin tins with cooking spray. Line each one with one wonton wrapper.  Using a melon ball scoop,  drop one scoop of the ricotta mixture on each wonton wrapper.  Drop one scoop of the meat mixture on top of the ricotta. Layer another wonton wrapper, and repeat process.  
4. Top with shredded mozzarella and bake for 10-15 minutes or until the cheese is melted and the wontons are golden brown.  
5. Remove from the oven and let cool in the muffin tins for 5 minutes before removing to a serving plate.

Red Velvet Martini 

1/2 oz chocolate vodka

1/2 oz vanilla vodka

1/2 oz raspberry liqueur

Splash of  chocolate liqueur

1. Pour all ingredients into a martini shaker, shake and strain into a chilled martini glass rimmed with sugar and drizzled with white chocolate and raspberry sauce.

Nachos with Chunky Guacamole

1 Tbsp olive oil

2 small onions, chopped

2 garlic cloves, crushed

1/4 lb ground lean beef 

2 tsp ground cumin

2 tsp ground coriander

2 long red chilies, seeded, finely chopped

1-15 oz can red kidney beans, drained, rinsed

1-15oz can crushed tomatoes

extra light sour cream, to serve

tortilla chips

guacamole

1 small red onion, chopped

1 large avocado, chopped

1/4 lb cherry tomatoes, quartered

1/2 cup fresh cilantro

1 1/2 Tbsp lime juice

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add ground beef, cook, stirring with a wooden spoon to break up, for 5 minutes or until browned.  
2. Add cumin, coriander, chili and beans. Cook, stirring, for 2 to 3 minutes or until fragrant. Add tomato, reduce heat to low. Simmer for 5 minutes or until thickened. Season with salt and pepper.
3. Make guacamole, place ingredients in a bowl. Season with pepper, stir to combine.
4. Place tortilla chips on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

To my friends Wanda , Ronnette, Ellen, Cath, Sandy, Mel and Jana, I love you guys and thanks for everything.

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

Stepping out into the Past

Korea a very interesting place it people, it's culture, so divided.  My first exposure to its diversity was quite far removed from the political venue.  Many years ago, we had so many patients that would grace out hospital.  These children, from the Gift of Life program would come from their native Korea, to the United States, and without their families, for open heart surgery.   

It was through this time I found myself down a strange road, since they did not speak English and my Korean was quite lacking.  We did find our way, some how, yes imagine it was through food.  It was an issue, some of these children always seemed to like a more salty, spicy tasting food.  This led me down a road to understand Korean food and their culture a  bit more.  I had come to find admiration and strength in these children who came so far with so little and taught me so much.

Though the episode we witnessed may have been so far removed from my past, yet some how, some way it did trigger a memory.  Maybe when others look to their past, they look to things that shape who they are, whether it be good or bad, it somehow makes us look at aspects within ourselves.   

The paths that we take, the situations that brought us to where we are.  All roads we cross may not be pleasant, but we must cross them to get through this journey we call life, and it does make us who we are.  

There are many wounds in life that don't exactly heal, they always seem to be there just below the surface waiting for the right moment to remind us of their presence. They seem to always remain a part of us reminding us who we are, where we have been, and it is those memories we carry, we only hope we can learn  from, and make peace with that past and even with yourself.

So let's take a bit of a culinary journey, since they say food makes everything better.  Step out of the past and try something a little different, step out of the comfort zone.  Hope you enjoy.

Bulgogi (Korean Beef Barbecue) 

A popular Korean dishes, this thinly sliced meat is given a  smoky sweet flavor when broiled or cooked on the grill.

1 cup Bulgogi marinade (recipe follows)

1 lb sliced beef 

1. Place prepared marinade aside.  
2. Slice beef into thin, finger-length strips, beef will be easier to slice if you freeze it for 15 minutes, it will slice so much easier.  
3. Mix marinade into meat with hands, making sure all the meat is covered.
4. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
5. Grill, broil, or stir fry the beef until well-done and carmelized on the outside.  
6. Serve beef with rice, lettuce leaves, and side dishes.

Of note: Top sirloin or tenderloin will work better, but any cut 

will do.  

Bulgogi Marinade  (Korean Meat Marinade)

3 Tbsp garlic, chopped 
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp honey
2 Tbsp fresh squeezed juice from an Asian pear
1 Tbsp Japanese rice wine (mirin)
1 Tbsp sesame oil
3 green onions, finely chopped (including white part)
1 tsp pepper

1. Mix marinade together until sugar and honey are dissolved/distributed.
2. Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

Korean Chicken Thigh Sliders

4 large cloves garlic, finely chopped

1-1/2 inches fresh ginger root, peeled and grated 

1/4 cup soy sauce

3 Tbsp Sriracha chili sauce

3 Tbsp rice wine vinegar

2 Tbsp sesame oil

3 Tbsp agave syrup or honey

12  boneless, skinless chicken thighs

Salt and pepper

Canola oil, for drizzling

1 bunch scallions, finely chopped

1/4 cup sesame seeds, toasted

12  slider rolls

1/2 seedless cucumber, thinly sliced

Quick Kimchi Slaw

1. Heat grill or grill pan over medium-high heat.
2. Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
3. Season meat with salt and pepper, and drizzle with a little oil. Place on grill and cook a couple of minutes on each side to mark, then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.
4. Sprinkle chicken pieces with scallions and sesame seeds, and serve on slider rolls topped with cucumber slices and slaw.

Quick Kimchi Slaw

1/2 Napa cabbage, shredded

1 small red onion, quartered lengthwise, thinly sliced

2 large cloves garlic, very thinly sliced

1-2 Tbsp sliced pickled ginger, thinly sliced

1 red chili pepper, very thinly sliced

3/4 cup rice wine vinegar

2 Tbsp Sriracha hot sauce

1/2 cup water

1/4 cup sugar

1. Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
2. Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.

 Daeji Bulgogi (Spicy Korean Pork)

Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and can  either grilled or pan-fried.


2 lb pork, (preferably pork butt, may use leaner pork loin)
1 cup Korean pork marinade (recipe to follow)

1. Slice pork into very thin pieces, about the thickness of bacon.
2. Make Korean pork marinade, halving the recipe since you are using small pieces of pork without bones.
3. Marinate for at least 30 minutes.
4. Grill or broil for about 4-8 minutes or until done or stir-fry in an ungreased pan for 5-10 minutes. 
5. Serve pork with rice, lettuce leaves, and side dishes.

Daeji Marinade (Spicy Korean Pork Marinade)

This marinade is sweet, spicy, and good for making any type of Korean pork- grilled ribs (Daeji Galbi), stir-fried pork, or broiled or barbecued pork (Daeji Bulgogi).

1 onion, minced

2 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp soy sauce

4 Tbsp red pepper paste 

5 Tbsp sugar

2 Tbsp rice wine

2 tsp minced ginger

1. Mix ingredients together until well-blended.
2. Use immediately or store in refrigerator.

Sparkling Ginger Cocktail

sugar (for rimming)

1 lemon wedge

1 tsp ginger syrup

3 1/2 oz Soju**

2 oz ginger ale

2 oz cranberry juice

candied ginger (optional, for garnish)

1. Wet rim of a highball glass.  Dip into sugar for rimming.
2. In the glass, muddle lemon.  Add ice, Soju, ginger syrup and cranberry juice.  
3. Add ginger ale, mix and garnish with candied ginger or lemon wedge.

**Soju is the best known liquor from Korea.  It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.

There is Something to be Said About This.

I am thinking Max might have been on to something when they started the comparison to themselves to the cast of Magnum PI.  Taking it one step further McGarrett and Magnum are both former Navy SEALs that  in Hawaii law enforcement. Max did neglect to mention that both the Commander and Magnum were both football quarterbacks, both attended Annapolis, and were named after their deceased grandfathers.  

Yes lets not forget the quirky, comedic, vertically challenged, yet might I add very loyal side kicks in the form of Det. Danny Williams and Rick Wright.  


But do you remember what beer it was that Magnum use to drink? Cause we know our team likes to kick back with a 
Longboard. Okay this one took a little time, give up? Old Dusseldorf yes go on, flip on Netflix and check it out like I just did. 

Remaining with the classic theme how about a classic menu for today,  a plate lunch.  The plate lunch appears to be one of those quintessential parts of the Hawaii cuisine.   The plate lunch consists of two scoops of rice, one scoop of macaroni salad, and a meat-item.  Today there is a varied selection of main dishes to chose from, I hope you enjoy.

Teriyaki Meatballs

1-1/2 lb ground beef

2 eggs, beaten 

2 Tbsp flour 

1 tsp salt

Dash pepper

2 Tbsp cornstarch

1/4 cup sugar

1/3 cup soy sauce

1-14 oz can beef broth

1/4 cup sake

2 tsp ginger root, minced 

2 tsp garlic, minced  

1. Preheat oven to 400 degrees F. 
2. Spray a large baking pan with non-stick spray. 
3. Combine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. 
4. Place in prepared baking pan and bake for 14-17 minutes. 
5. Meanwhile blend cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet until mixture thickens slightly, stirring constantly., Add meat balls and serve. 

Huli Huli Chicken

3 whole chickens, cut up 

1/4 cup   ketchup

1/4 cup   soy sauce

1/2 cup   chicken broth

1/3 cup   white wine

1/4 cup   frozen pineapple juice concentrate.

pinch of fresh or dried ginger.

1-2 dashes worcestershire sauce.

1. Clean and pat chicken dry. Heat grill.
2. Then mix ingredients in bowl, brush over chicken. 
3. Grill over barbecue, turning and basting with sauce until chicken it is done, this will take about 40 minutes. 

Hawaiian-Style Braised Pork with 

Stir-Fried Cabbage

3-1/2 lbs boneless country-style pork spareribs,

 cut into 1 1/2-inch cubes

3 Tbps vegetable oil

6 garlic cloves, chopped

4 green onions, chopped

2 Tbsp chopped peeled fresh ginger

1-14 oz can low-salt chicken broth

1/3 cup soy sauce

1 Tbsp dark brown sugar

1/4 tsp dried crushed red pepper

1/4 tsp Chinese five-spice powder

1 1/2 Tbsp cornstarch

Stir-fried Cabbage

1. Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. 
2. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. 
3. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. 
4. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. Serve pork with cabbage.

**This can be made 1 day ahead. Cool slightly and chill. Then just reheat over low heat. **

Stir-Fried Cabbage

2 Tbsp vegetable oil

1 Tbsp fresh ginger, minced and peeled 

1  large head green cabbage, quartered, cored, 

very thinly sliced

6 green onions, chopped

1 Tbsp oriental sesame oil

1. Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds. 
2. Then add half of cabbage and toss until wilted, about 4 minutes.  Then add the remaining cabbage, green onions, and sesame oil. 
3. Toss until all cabbage is crisp-tender, about 4 minutes. 
4. Season to taste with salt and pepper and serve.

Pan Fried Lemon Lime Mahi Mahi 

2  mahi-mahi steaks

1/4 cup olive oil

juice of half a lime

juice of half a lemon

dash of garlic powder

dash of ginger powder

dash of dried parsley

dash of red pepper flakes

fine ground sea salt

freshly ground pepper

2 tsp butter for pan-frying

1. Combine the olive oil, garlic powder, ginger powder, half of the lime juice, dried parsley, red pepper flakes, salt and pepper in a small bowl and mix together well. 
2. Pour the mixture over the mahi-mahi steaks. Coat all sides of the fish, and marinate for 10-30 minutes depending on how much time you have. 
3. Melt butter in non-stick pan, then add fish,  cook for about 8-10 minutes on each side. 
4. Once the fish is cooked, squeeze the remainder of the lime juice and lemon juice over the fish while it is still in the pan. 
5. Allow fish to sit for 1-2 minutes for flavor to infuse then serve. 

 Macaroni Potato Salad 

1/2 lb macaroni

8 hard-cooked eggs

3 red potatoes, cooked and cubed

1 Tbsp salt

1 Tbsp vinegar

2 cups mayonnaise

1/2 tsp ground allspice

1/2 tsp pepper

1-10 oz package frozen peas, thawed and drained

1. Cook pasta according to package directions; drain.  
2. Separate egg yolks from egg whites.  In a small bowl, mash yolks and chill. 
3. Chop egg whites; put into a large bowl with macaroni and potatoes.  Stir in salt and vinegar; chill overnight.  
4. Add egg yolks and remaining ingredients; gently mix into macaroni mixture.