'Aina Holoka'i (Feast for a Seafaring Voyage)
Courtesy of epicurious 6 Servings • 20 Min. Prep Time • 6 Min. Cook Time • 1 Hr. Marinate Time| Ingredients |
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| For the Mahi-Mahi: |
| 6 4-oz. mahi-mahi fillets |
| juice of 2 lemons |
| sea salt and ground pepper, to taste |
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| For the Canoe: |
| 6 whole-wheat pita pockets |
| 1 carrot, peeled and cut into 8 matchsticks |
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| For the Tabbouleh: |
| 1/4 c. bulgur |
| juice of 1 lemon |
| 1 tsp. olive oil |
| sea salt and ground pepper, to taste |
| 2 large tomatoes, diced |
| 1 cucumber, peeled and diced |
| 1 large bunch parsley, chopped |
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| For the Hummus: |
| 1 (15-oz.) can low-sodium garbanzo beans, drained and rinsed |
| 1 Tbsp. sesame tahini |
| 1 lemon |
| 1/2 c. plain nonfat yogurt |
| 1 tsp. olive oil |
| 1 Tbsp. minced garlic |
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| For the Papaya Boat: |
| 3 papayas, sliced in half and seeds removed |
| 1/2 c. blueberries |
| 6 slices pineapple |
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| Tropical Strawberry Banana |
| Secret Smoothie: |
| 2 frozen bananas |
| 5 fresh strawberries |
| 1 c. nonfat vanilla yogurt |
| 1 c. nonfat milk |
| 1 handful baby spinach |
Directions:
1. To make the Mahi-Mahi: In a medium bowl, combine fish with lemon juice, salt, and ground pepper and let sit for 1 hour. Preheat the grill, cook the fish on each side for 3 minutes, or until flaky at the edges and cooked through.
2. Cut whole-wheat pita into two pieces, one larger than the other for the canoe and the outrigger. Toast pita, and slice off the very bottom so canoe will stand.
3. To make the Tabbouleh: In a microwave-proof bowl, combine the bulgur with 1 cup of water and cover. Microwave for 3 minutes. Let cool. In a large bowl, combine the bulgur, lemon juice, olive oil, and salt and pepper to taste, tomatoes, cucumber and parsley.
4. To make the Hummus: Mix all ingredients in a food processor until smooth.
5. To make the Papaya Boat: Place blueberries inside the papaya. Cut a sail shape from the pineapple slices, and position above the papaya boat.
6. To make the Canoe: 1 whole-wheat pita sliced in two, 2 carrot sticks to connect, 1 mahi-mahi fillet and tabbouleh in one half, hummus in the other. Serve all pieces of the scene on 1 plate.
7. To make the Smoothie: Add all ingredients and blend until smooth.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Grady Garzo, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 472; Total Fat: 6g; Total Carbs: 37g; Protein: 40g;