Sesame-scented Mahimahi

Diana Helfand
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Wednesday - October 13, 2010
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A perfect match - like peanut butter and jelly, some things work better together.

In the case of Big Brothers Big Sisters of Honolulu, it can be that magical relationship between a young person in need and a trusted mentor. The agency’s mission is to help children reach their full potential through positive mentoring relationships.

On Saturday, Oct. 30, BBBSH will have its fundraiser, “The Perfect Match,” at Hyatt Regency Waikiki.

The concept of the fundraiser, based loosely on the Newlywed Game, will pit couples against each other in a series of fun questions about each other, for a chance to win a trip for two to Las Vegas. There will be local celebrities participating, and guests can enjoy delicious bites, live entertainment, prize drawings and much more.

The event is the brainchild of Roger Higa, BBBSH’s fund development and marketing director, who has taken on the development and implementation of all BBBSH’s fundraising activities.

He led the charge for its recent signature fundraiser, Bowl For Kids’ Sake, and raised the most funds per capita of all the Big Brothers Big Sisters agencies in the nation!

Higa is no stranger to community involvement. He co-founded Kalihi Education Coalition and Hawaii Brain Aneurysm Foundation, and is currently working on starting another nonprofit initiative called Hawaii Healing Hearts.

Tickets for “The Perfect Match” are available: $55 for a couple and $35 for an individual.

Visit for more information, or call 695-4571.

This column is dedicated to Roger Higa for all his tireless efforts.

Dried sesame seeds are an excellent source of magnesium, potassium, iron, calcium, phosphorus, zinc, copper, thiamine, niacin, folic acid and vita-min B6. They are a good source of dietary fiber and contain riboflavin. Sesame is said to be a laxative, benefit the nervous system, and is used to aid digestion.

Sesame oil makes an excellent massage oil (I have never tried it, however).


* 6 (6-ounce) mahimahi fillets
* salt and pepper, to taste
* 1/2 cup low-sodium shoyu
* 1 teaspoon sesame oil
* 3 small cloves garlic, crushed
* 3 tablespoons chopped green onion
* 1 tablespoon grated fresh ginger
* 2 tablespoons brown sugar
* 1 tablespoon olive oil
* 1 teaspoon toasted sesame seeds

Season fish fillets with salt and pepper. In a shallow glass dish, stir together shoyu, sesame oil, garlic, green onion and ginger. Place fish in marinade, cover and refrigerate for two hours. Heat olive oil in a large skillet over medium-high heat, spreading oil around to coat bottom of pan. Remove fish from the dish, reserving marinade. Saute fish for four to six minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet and heat over medium heat until the mixture is heated through. Add brown sugar and reduce slightly (stir a few times to incorporate sugar), until just syrupy.

Spoon sauce over fish, sprinkle with toasted sesame seeds and serve immediately.

Makes six servings. Approximate Nutrition Information Per Serving:

Calories: 260
Fat: 5.8 grams
Sodium: 488 milligrams
Cholesterol: 124 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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