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

Chef Ronnie shares his special grilled fish recipe

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