Grilled Hawaiian Spearfish, Beans, Mushrooms @ Lilette
Among the very few downsides of having great local seafood is that we don't get as much exotic fish as, say, New York or San Francisco restaurants. John Harris has a history of using visiting fish, particularly from the Pacific Ocean, and here's a great example of that. Interesting species over the Aloha land, beyond mahi-mahi. I haven't seen the same one twice--another hallmark of the chef's curiosity. I would say that fish is the most exciting food they cook here.
