French Polynesian dishes you can make on your boat. Recipes serve 4.
Poisson Cru
Considered the national dish of Tahiti and French Polynesia, poisson cru is raw, citrus-marinated fish with coconut milk sauce.
1 3/4 lbs. fresh sushi-grade tuna (or other favorite sushi-grade fish)
1 cup each diced onion, sweet pepper, tomato, and cucumber
¼ cup lime juice
½ tsp. each salt and pepper
1 cup coconut milk
Dice fish into half-inch cubes, rinse with freshwater, drain well, and place in a large glass or plastic bowl. Mix lime juice with fish and chill 15-20 minutes in
the refrigerator. Drain some of the lime juice, add the vegetables, and season with salt and pepper. Five minutes before serving, add coconut milk and divide among four bowls.
Hot Smoked Salmon with Citrus Salad
1 grapefruit
1 orange
1 lemon
1 lime
1/3 cup brown or white sugar
1 small chili pepper, seeds removed, cut into very thin strips (or ½ tsp. crushed red pepper)
4 hot smoked salmon fillets* (or raw salmon fillets)
¼ cup mint leaves or ¼ tsp. dried mint
1 avocado, cubed
Peel and separate segments of each citrus fruit and squeeze the peel and non-segmented fruit into a bowl to make about a half cup of juice. Heat juices with sugar and chili pepper over medium-low heat about 8 minutes until syrupy. Heat salmon in foil in oven or on a grill at medium-low for 5-6 minutes until just warmed. Discard salmon skin, then divide salmon among four plates. Spoon citrus segments, mint, and avocado over the salmon, and drizzle with warm chili syrup. *If using fresh salmon, cook on medium-high for 7-10 minutes.
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Pineapple with Mint and Coconut
1/3 cup sugar
1 cup fresh mint leaves
1 pineapple, peeled, cored, and sliced
¼ cup shredded coconut (optional)
Mix the mint leaves and sugar, crushing the mint leaves into the sugar with a mortar and pestle or spoon, until the sugar turns a bit green. Sprinkle the mint sugar over the pineapple slices, then top with shredded coconut, if using. Serve at once.
Green Peppercorn Sauce for Fish or Beef
2 Tbsp. shallot, chopped
2 Tbsp. drained brined green peppercorns, chopped
1 tsp. garlic, chopped
2 Tbsp. brandy
3/4 cup chicken stock
3/4 cup heavy cream
1/8 tsp. each salt and pepper
Melt butter in a skillet over medium heat. Add shallots, peppercorns, and garlic to pan and cook, stirring occasionally, until tender, about 3 minutes. Add brandy, and simmer until liquid has reduced, about 30 seconds. Add chicken stock and bring to a boil over medium-high heat and simmer for 1 minute. Add heavy cream and simmer until sauce is reduced to about a half cup, about 15 minutes. Stir in salt and pepper and keep sauce warm while preparing protein. When cooked, drizzle fish or steak with sauce.
Southern Cross Ratatouille
2 Tbsp. oil
2 cups eggplant, cubed
1 cup each chopped onion and sweet pepper
3 cloves garlic, minced
2 cups each chopped zucchini and tomatoes (canned, drained is fine)
1/3 cup red wine
½ tsp. each dried thyme, rosemary, basil, and paprika
1 tsp. each salt and pepper
In a skillet, heat oil and sauté eggplant, onions, and peppers for 5 minutes, add remaining vegetables, wine, and spices. Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down, then simmer over low heat for 15-20 minutes to thicken sauce. Taste and add more salt and pepper, if desired. Serve warm or cool.
-by Lori Ross
