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SHELTER | ENTERTAINING the dish Pineapple-Glazed Walu Filet with Sweet Potato and Corn Hash. Pineapple-Glazed Walu Filet with Sweet Potato and Corn Hash serves 8 pineapple glaze 2 tbsp. olive oil 1 tsp. chopped garlic 1/2 fresh pineapple, chopped Juice from 2 lemons Juice from 2 oranges Juice from 2 limes 1/4 bunch fresh coriander, chopped Salt and pepper to taste Heat olive oil in sauté pan over medium-high heat. Add garlic and pineapple and saute for two minutes. Add citrus juices and reduce by half, about five minutes. Add the coriander and salt and pepper to taste, then remove from heat. Favorite Big Island chef Collin Thornton aims to please with his pineapple-glaced walu. By Lisa Rogak The Local Collin Thornton, executive chef at the Fairmont Orchid Hotel on the Big Island of Hawaii, is a mastermind in nurturing what has come to be known as Big Island Cuisine. Thornton over- sees eight different restaurants at the resort, which provide him with ample opportunities to stretch his creativity, all in the pursuit of a memorable din- ing experience for guests. One of his signature dishes is Pine- 30 oceanhomemag.com july + august 2010 apple-Glazed Walu Filet with Sweet Potato and Corn Hash, which reflects his philosophy of combining classic cooking methods with contemporary techniques, and then adding the twist of a vibrant, clean presentation. “Walu is a Hawaiian butterfish, and because of its beautiful texture and rich flavor, it’s a favorite among visitors,” says Thorn- ton. Because walu may be hard to find on the mainland, he suggests wahoo or mahi mahi as a substitute. In the same way that he is inspired by local seafood, produce, and flavor- ings, he encourages home cooks to be similarly motivated in their own kitchens. “Cooking is all about push- ing the boundaries of your palate,” he says. “The sky’s the limit, so don’t be afraid to travel past the horizon and have fun with it!” walu 2 tbsp. olive oil 8 6-oz. walu filets, or wahoo or mahi mahi filets Salt and pepper Season both sides of fish with salt and pepper. Heat olive oil in sauté pan over high heat until it smokes. Add fish and sear on one side until golden brown. Remove from heat, flip the fish over, and place in a preheated 350-degree oven for 5-7 minutes until firm. hash 2 tbsp. olive oil 1/2 cup onions, chopped 1 tbsp. minced garlic 4 sweet potatoes, boiled, peeled, and diced 3 cups fresh corn kernels, cooked 1/2 cup chicken stock Saute onions in olive oil over medium- high heat until translucent. Add garlic and cook for one minute. Add pota- toes and corn and sauté until heated through. Add chicken stock and reduce for 1 minute. Season to taste. To assemble: Place a heaping half- cup of hash on a plate. Set fish on top and drizzle with pineapple glaze.