Hawaiian Recipe, No Flight Required
Taro, a potato-like starch, was readily available, and after slicing thin, we soaked in cold water before tossing in olive oil and baking at 450F for about 20 minutes until it started to crisp. After a bit of sea salt to taste, this, too, was ready to eat with minimal preparation.
The rest was not much harder to plate. There were plenty of fresh fish filet options to choose from, but we opted for marlin, which is very similar swordfish— meaty, and not hard to grill. We didn’t have much seasoning to choose from, so we simply used some leftover fresh limeade as a marinade, then the same sea salt used for the taro chips after grilling for about 5 minutes on each side. We coarsely sliced the marlin steaks and placed over fresh, warmed tortillas with guacamole and a spicy habanero sauce and local greens. I promise it didn’t take long to make, but I’m not sure it lasted any longer once it got on our plates!