Yesterday we attended the 6th Annual Avocado Festival right here in Kailua-Kona, Hawaii.
You may not know this, but avocados are hands-down my absolute favorite food. The festival hosted a recipe contest, so I couldn’t resist entering my first ever live competition.
|Over 50 people voted in the People’s Choice contest|
I submitted two recipes: Avocado Pie and Pan-seared Mahimahi with Avocado Remoulade (recipe below). Both recipes ended up being winners! The pie took the People’s Choice contest while the mahimahi won the hearts of the judges.
|The one marked “Gwen Edwards” is my Avocado Pie|
The whole thing was quite nerve-wracking for me, as you can see. But at the end of the day, it was a lot of fun to participate and I most certainly enjoyed being part if the Avocado Festival.
There were so many yummy treats and interesting booths at the fest, can’t wait to attend next year!
|Guacamole in a lilikoi cup|
Special thank you to the Miyamotos for the wonderful avocados from their backyard tree, this wouldn’t have been possible without those buttery beauties!
Pan-seared Mahimahi with Avocado Remoulade (award winning, weeeeeeee!)
Inspired by Simply Recipes
2 large avocados
4-5 TBL olive oil
5-6 TBL fresh lemon juice
1 tsp dijon mustard
salt & pepper to taste
4 mahimahi fillets
1 TBL cumin powder
salt & pepper
In a food processor or blender, combine avocados, lemon juice, shallot, and mustard until smooth. Slowly add olive oil until you reach a “sauce” consistency. You may need to add more lemon juice if you want it thinner. Add salt & pepper to taste.
Sprinkle cumin, salt and pepper over all sides of the fish and gently rub in. Heat a pan over medium high heat and coat with olive oil. You don’t want to crowd the pan, so you may need to cook the fish in batches. I did them one at a time. Place a fillet in the hot oil and sear for 5 minutes. Don’t touch the fish while it sears. Flip the fillet and cover the pan for another 3 minutes. This last part may take longer or shorter depending on the thickness of your fillets. Again, don’t mess with it while it cooks, just touch it with your spatula or finger after the 3 minutes to determine doneness, like you would with a steak.
I served the fish and remoulade with wild rice mixed with a little lemon juice and olive oil. Enjoy!