Sponsored by Hawaii Gas
If you’re looking for a place to dine out and enjoy the summer weather, look no further than Tiki’s Grill & Bar! HI Now host Kainoa Carlson is in the kitchen with Chef Ronnie Nasuti to get a taste of some of the al fresco dining options the restaurant will be serving when it reopens on August 1, 2020.
Recipe: Grilled Hawaiian Fish with Pineapple Pepper Relish, Roasted Pepper Vinaigrette, Baby Bok Choy
Ingredients:
3 Pineapple rings/slices, grilled
1 Red bell pepper, grilled
1 Green bell pepper, grilled
2 Jalapeno, red, diced, no seeds
1/4 cup Cilantro
1/2 tea bag, Mango Peach
1 Red onion, sliced and grilled
3 limes, zest and juice
Salt and pepper to taste
Directions:
1) Season & grill peppers onion & pineapples (not jalapeños) quickly for a little char & color then chill
2) Dice and season with lime juice, zest, tea bag contents, cilantro, salt and pepper
3) Hold in the refrigerator up to three days
Roasted Pepper Vinaigrette:
1 ½ cups Fire roasted red peppers (canned, with juice)
1/2 cup Sweet chili sauce
2 tbsp. Rice vinegar
1 ½ tbsp. Patis/fish sauce
1 tbsp. Paprika
1/4 cup Garlic oil (drizzle in after)
Directions:
1) Blend al ingredients in high speed blender until smooth.
2) Refrigerate up to five days
Ingredients:
grilling 3.5 oz pieces of Hawaiian fish filets for grilling (2 per person)
Bok Choy, blanched & grilled (1 per person)
Olive oil (as needed)
Salt and pepper to taste
Directions:
1) Grill fish filets to medium with olive oil, salt & pepper.
2) At the same time grill the Bok Choy, lightly charring it.
3) Arrange with grilled Bok Choi & Pepper Pineapple Relish on the plate with the fish.
4) Drizzle Pepper vinaigrette. Serve and enjoy!
For more information: tikisgrill.com