AHI (Big Eye or Yellow Fin)
Ahi Lemongrass Traps
Roberto Los Banos, Executive Chef, Humuhumunukunuku'apua'a Restaurant,
Grand Wailea Resort

Smoked and Fresh Ahi Tartar with Won Ton Sesame Chips
Jean-Luc Voegele, Chef, Bali by the Sea, Hilton Hawaiian Village

Seared Ahi Patty with Roasted Pepper Salsa and Ume Vinaigrette
Dwight Yoshioka, Sous Chef, Plaza Hotel

Seared Ahi Antojitos
Paul Joseph Garrido, Dinner Cook, Sheraton Waikiki Hotel

ONO
Roasted Ono and Paprika Strudel
Keith Culhane, Sous Chef, Kea Lani Hotel

Ono and Smoked Ahi Mousse with Sauce Luzon
Francois Morineaux, First Cook, Kauai Coconut Beach Resort

OPAH
Soused Hawaiian Opah with Sweet Potatoes and Yogurt
James MacDonald, Executive Chef, Pacific'O Restaurant

AHI (Big Eye or Yellow Fin)
Chilled Ahi and Melon Gazpacho
Kirby Wong, Sous Chef, The Ilikai Hotel Nikko Waikiki

OPAH
Pan-Smoked Opah Chowder
Stafford T. DeCambra, Executive Chef, American Hawaii Cruises

AHI (Big Eye or Yellow Fin)
Marinated Ahi Salad
Scott Hiraishi, Cook, Sam Choy's Restaurant

Warm Teriyaki Seared Ahi and Baby Green Salad with Warm Lemon Soy Vinaigrette
Avelino Miranda, Jr., Chef Garde Manger, Pacific Beach Hotel

Seared Ahi Salad with Shoyu Daikon, Wasabi and Ginger Vinaigrette
Renato Sabalburo, Ex. Chef, Flamingo Enterprises

Sesame Seared Ahi with Kula Greens and Wasabi Sesame Dressing
James McDonald, Executive Chef, Pacific 'O Restaurant

Smoked Ahi Salad with Miso Sake Vinaigrette
Wesley Chun, Cook, Holiday Inn-Airport

Ahi Poke Salad with Macadamia Nut and Scallion Pesto
Randall Isomura, Sous Chef, Waikiki Resort Hotel

Ahi Parfait with Watercress Salad and Lilikoi Dressing
James MacDonald, Executive Chef, Pacific'O Restaurant

ONO
Seared Lilikoi Glazed Ono and Nalo Greens with Wasabi Lilikoi Vinaigrette
Gordon Lum, Ex. Sous Chef, Caterair International

OPAH
Shichimi Opah in Rice Paper with Ginger Carrot Reduction and Root Vegetable Salad
Lou Trope, Ex. Chef, Maui Marriott Resort

AHI (Big Eye or Yellow Fin)
Grilled Ahi with Taro Chive Crepes and Lime Miso Vinaigrette
Wallace Nishimura, Ex. Chef, Kauai Coconut Beach Resort

Jawaiian Spiced Sesame Seed Crusted Ahi On Ocean Greens with Fruit Relish
Kevin W. Carlson, Chef, Hali'imaile General Store

Roy Yamaguchi’s Blackened Ahi with Soy Mustard and Butter Sauces
Roy Yamaguchi, Roy’s Restaurant

MAHI MAHI
Mahi Mahi with Szechwan-Style Clams and Bell Peppers
Roy Yamaguchi, Roy’s Restaurant

Crusted Mahi Mahi with Crab Bisque
Sam Choy, Sam Choy's Diamond Head Restaurant

ONAGA
Ginger-Crusted Onaga with Miso-Sesame Vinaigrette
Alan Wong, Alan Wong's Restaurant

OPAH
Tower of Grilled Opah with Thai Basil Oil and Sweet Chili Sauce
Tobias J. Johnson, Cook, Palm Café

Curried Pineapple Opah
Rey Dasalla, Executive Chef, New Otani Kamana Beach Hotel

Gratin of Opah Oriental with Lemon Chili Beurre Blanc
Patrick I. Uchima, Ex. Chef, Waikiki Resort Hotel

OPAKAPAKA
Mark Ellman’s Wok-Fried Opakapaka Spicy Black Bean Sauce
Mark Ellman, Maui Tacos

Rustic Opakapaka with Tuscan-Style White Beans and Herb-Infused Olive Oil
Roy Yamaguchi, Roy’s Restaurant

Sweet and Sour Opakapaka
Sam Choy, Sam Choy's Diamond Head Restaurant

SWORDFISH
Broiled Shutome (Swordfish) on Black Turtle Beans with Tomato Cilantro Vinaigrette
Tim Le, Cook, Sheraton Waikiki Hotel

Seared Lemon Grass-Crusted Swordfish with Thai Curry Sauce
Roy Yamaguchi, Roy’s Restaurant

Broiled Hawaiian Swordfish in Miso
Roy Yamaguchi, Roy’s Restaurant