Bring Tahiti's Flavors Home

With vanilla, mahi mahi and much more, these recipes below capture true tastes of Tahiti. Give them a try and see if you agree.

Pumpkin Veloute with Vanilla, honey-cream and apple cider reduction (Serves 8)

• 1 vanilla bean
• 2 tablespoons extra virgin olive olive
• 3 tablespoons unsalted butter
• 2 onions, sliced
• 1 1-inch piece fresh ginger, peeled and grated
• 2 pounds pumpkin, skin removed and cut into small cubes
• 6 cups chicken stock
• 3 slices bacon
• 7 ounces fresh chevre
• 3/4 cup heavy cream
• 1 cup apple cider
• 1/4 cup honey
• Salt
• Freshly ground black pepper

1. Using a paring knife, slice vanilla bean open and scrape away seeds; set seeds aside.
2. Heat olive oil and butter over medium-high heat in a large Dutch oven or soup pot. Add onions and sauté for 2 to 4 minutes, or until softened.
3. Mix in ginger and vanilla seeds, then add pumpkin. Add chicken stock and simmer for 40 minutes.
4. Strain soup into a large clean bowl. Cover with plastic wrap and refrigerate until completely chilled.
5. Preheat over to 325 degrees F.
6. Place bacon strips on a baking sheet and cook for 10 minutes, or until crisp. Transfer to a paper towel-lined plate to cool, then crumble and set aside.
7. Place chevre and heavy cream in bowl of a standing mixer (or in a large bowl if using a hand mixer). Whip on low speed to combine, then increase speed to medium and beat until fluffy (like whipped cream); refrigerate until ready to serve.
8. Bring apple cider and honey to a simmer in a small saucepan set over medium-high heat. Reduce heat to medium-low, and simmer until thick and syrupy, 7 to 10 minutes; set aside.
9. Divide chilled soup into soup bowls. Add a dollop of chevre cream, sprinkle with bacon and finish with a drizzle of apple cider reduction; then serve.

Roasted Mahi Mahi with passion fruit, ginger and vanilla coulis (Serves 4)

• 8 ounces passion fruit juice
• 1 1-inch piece fresh ginger, peeled and minced
• 1/2 vanilla pod, split open
• 4 tablespoons unsalted butter
• 1 tablespoon peanut or olive oil
• 4 6 to 8-ounce mahi mahi fillets
• Salt
• Freshly ground black pepper

1. Preheat oven to 475 degrees F.
2. In a medium saucepan, bring passion fruit juice, ginger and split vanilla pod to a boil. Add 3 tablespoons butter and reduce heat to a gentle simmer, being careful not to bring to a boil. Simmer about 2 minutes, until syrupy.
3. Heat oil in a large oven-safe skillet over medium-high heat. Add remaining 1 tablespoon butter and allow to melt. Add mahi mahi, season with salt and pepper and cook 1 minute.
4. Transfer fish to oven and cook for additional 3 minutes, or until opaque.
5. Place fillets on plates and drizzle with vanilla coulis, serve immediately.

Vanilla-Infused Mahi Mahi with Vanilla-Saffron Sauce (Serves 6)

• 2 Vanilla beans
• 5 6-ounce pieces mahi mahi
• 1 tablespoon extra virgin olive oil
• 2 cups heavy cream
• Pinch saffron
• Salt

1. Preheat over to 400 degrees F.
2. Using a paring knife, slice vanilla beans open, scrape away seeds an set aside. Cut each vanilla bean into thirds.
3. Skewer each portion of mahi mahi with a piece of vanilla pod.
4. Heat olive oil in a large skillet. Add mahi mahi and brown each side. Transfer to a baking dish and finish cooking in oven for about 6 minutes, or until opaque.
5. Meanwhile, place heavy cream in a small saucepan set over medium heat. Bring to a simmer, then add saffron and salt. Lower heat to medium-low and simmer until cream is thick, 30 to 35 minutes or until it coats back of a spoon. Add reserved vanilla seeds and set aside.
6. To serve, remove vanilla pods from mahi mahi. Place 1 piece of fish on each plate and drizzle vanilla sauce over. Garnish with vanilla pod and serve.

Veal Medallions with Vanilla juice (Serves 4)

• 4 6-ounce veal medallions
• 3 cups red wine
• 1 3/4 cups veal stock or beef broth
• 4 vanilla beans, split, seeds scraped away and reserved
• Salt
• Freshly ground black pepper

1. Heat a large skillet over medium-high heat. Add veal medallions and cook until browned on each side, about 4 minutes. Remove from pan to a warmed plate and tent with aluminum foil.
2. Add red wine and veal stock or beef broth to pan and simmer until reduced by 3/4, 15 to 20 minutes. Add vanilla seeds and season to taste with salt and pepper.
3. Place 1 veal medallion on each plate. Drizzle with sauce and serve