Date: June 8, 2011

If you have visited Hawaii more than once, you typically come back with an appreciation for their delicious native appetizer: ahi poke. Many people who are nervous about eating raw fish can be won over by the flavorful and refreshing quality of this dish. Though fairly simple to prepare, the challenge to making it once home has always been trying to find a match for that wonderful, fresh fish that you had on the Islands.

Poke (pronounced "poh-keh") means "cut piece" or "section" in Hawaiian that for generations of local fishermen has meant cutting their fresh catch into cubes and seasoning with available ingredients. Modern versions have expanded the types of seasonings and preparation methods. At The Fish Market, we make what is more or less the traditional version, using only the freshest sashimi-grade Pacific yellowfin tuna, otherwise known as ahi. The cubed fish is then quickly marinated in a blend of soy sauce, sesame oil, chili pepper, ginger, garlic, scallions and yellow onions. It is served over wakame seaweed and accompanied by a crisp wonton stack.

This is the great appetizer that will remind you of the summer vacation you're going to plan. And why not order a Mai Tai with it just to really set things in motion.