Al fresco dining at Tiki’s: Get the recipe for this ono grilled fish!

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



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



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)



1) Blend al ingredients in high speed blender until smooth.

2) Refrigerate up to five days



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



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!


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