Miso Marinated Grilled Hawaiian Ono

 

• 3/4 lb. Hawaiian ono, divided into 2 fillets
• 2 tbsp. miso
• 2 tbsp. dry white wine
• 1 tbsp. Hawaiian chili pepper water
• 2 tsp. ground ginger
• 1 tsp. avocado oil
• 1 tbsp. reduce sodium soy sauce
• 1 tsp. chopped garlic

Whisk together the miso, wine, chili pepper water, ginger, avocado oil, soy sauce and garlic in a small bowl.  

Place the ono in a glass dish and pour the marinade over the top.  

Turn the fish to coat, using a silicone brush to get all sides coated.  

Cover the dish and refrigerate for 30 minutes.

Add the ono to a hot grill and grill for 3-4 minutes per side. 

Enjoy!

We enjoyed with delicious grilled artichokes!

Grilled Hawaiian Swordfish with Grilled Jumbo Artichokes

 Grilled Hawaiian Swordfish

• 2 lbs. local Hawaiian Swordfish, sliced into 4 fillets
• salt & freshly ground black pepper
•  3 tbsp. avocado oil
• 2 tsp. reduced sodium soy sauce
• 1 tbsp. Hawaiian chili pepper water
• 1 tsp. dried rosemary
• 1 tsp. chopped garlic
• 2 tsp. coriander
• 1 tsp. cumin
• 1 tsp. fresh lemon juice
• 1/2 tsp. crushed red pepper flakes

Lightly sprinkle fish with salt and freshly ground black pepper.

Combine oil, soy sauce, chili pepper water, rosemary, garlic, coriander, cumin, lemon and red pepper flakes in a small bowl.

Place fish in a glass dish and drizzle the marinade over the top, using a silicone brush to get all sides

coated with the marinade.  Cover with a lid or plastic wrap and allow to sit for 10 minutes.  

Grill the fish for 4 minutes, carefully flip each fillet and grill for another 4 minutes.  Move the fish to a plate until ready to serve.

Grilled Jumbo Artichokes

• 2 jumbo artichokes, stems removed and trimmed
• 2 tbsp. avocado oil
• 1 tsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. oregano
• salt & freshly ground black pepper

Place the artichokes in a stock pot and fill with warm water until the artichokes are submerged about halfway.  Bring the water to a boil, cover the pot, reduce heat and allow to simmer, covered, until leaves are easy to remove and hearts are soft, about 50 minutes.  Remove from the pot and allow to cool.

Once cool enough to handle, slice each artichoke in half.  In a small bowl combine the oil, garlic, red pepper and oregano.

Lightly season the inside of each artichoke half with salt & freshly ground black pepper.  Use a silicone brush to brush the oil seasoning mixture over the inside of the artichoke halves.

Place the artichokes cut side down on the hot grill and allow to cook 5-10 minutes until perfectly warmed through.  

Grilled Hawaiian Ono with Grilled Veggies

 

For the Ono:

• 1 lb. wild caught Hawaiian Ono, divided into 3 fillets
• avocado oil spray
• salt & freshly ground black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander

Spray the non-skin side of the ono with avocado oil spray and lightly season with salt & freshly ground black pepper.

In a small bowl combine the chili powder, garlic, cumin and coriander.

Use your hands to rub the seasonings into the fish.  Transfer to fridge until ready to grill.

After grilling the veggies for roughly 30 minutes, add the fish to the hot grill.  Cook skin side down for 4 minutes.  Carefully flip and cook for another 4 minutes.

For the Grilled Veggies:

• 6 organic baby red potatoes, chopped
• 1/2 organic zucchini, chopped
• 1/2 organic yellow squash, chopped
• 1 organic orange bell pepper, seeded & chopped
• 2 organic leeks, white and light green parts, chopped
• 1/2 organic red onion
• 1/4 cup avocado oil
• 1 tbsp. fresh lemon juice
• 1 tbsp. crushed garlic
• 1 tsp. dried parsley
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. ground dried thyme
• 1/2 tsp. salt
• freshly ground black pepper

Put the chopped veggies into a large bowl.  In a small bowl combine the oil, lemon, garlic, parsley, oregano, red pepper, thyme, salt & pepper into a small bowl and stir to mix well.

Pour the dressing over the veggies.

Stir to mix the dressing and veggies. Cover and transfer to the fridge until ready to grill.

Pour the veggies onto a grill pan on a hot barbecue.  Cook for 40 minutes, stirring every 5 minutes.  Add the fish to the grill after 30ish minutes. 

Enjoy with your delicious Hawaiian Ono!

Chili Spiced Grilled Mahi Mahi

 

• 3 fillets wild caught fresh mahi mahi
• 2 tsp. avocado oil
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne
• salt & freshly ground black pepper
• avocado oil spray, for grilling

Rinse your mahi mahi and pat dry.  Drizzle both sides with avocado oil and lightly season with salt & freshly ground black pepper.

In a small bowl, combine the chili powder, garlic powder, cumin and cayenne.  Use your hands to rub the mixture onto both sides of the fish.  Cover and move to the fridge until ready to grill.

Preheat your grill and generously spray with avocado oil spray.  Add mahi and grill for 4 minutes, carefully flip and grill for another 4 minutes.

ENJOY!

Grilled Hawaiian Ono & Artichokes

 

For the Hawaiian Ono:

• 4 fillets, wild caught ono, rinsed
• 1/4 cup avocado oil
• 2 tbsp. Kinders Woodfired Chili seasoning blend

In a small bowl, mix together the oil and seasoning.  

Use a silicone brush to coat all sides of the fish with the oil seasoning mix.  Allow to sit in the fridge for one hour.

Place the fish filets on the hot barbecue.  Grill 4 minutes per side.

For the Artichokes

• Two large artichokes
• 1/4 cup avocado oil
• 1 tsp. crushed garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. oregano
• salt & freshly ground black pepper

First, cut the stems off the artichokes and the tops of the leaves.  Place them into a stock pot and fill with warm water until the artichokes are submerged with water to about halfway covering them.  Bring the water to a boil, cover the pot, reduce heat to a simmer and allow to simmer/steam for 50 minutes, until leaves easily pull from the heart. Remove the artichokes and set aside to cool.  

Once cool enough to handle, cut each artichoke in half.

In a small bowl combine the oil, garlic, red pepper and oregano.

Lightly season each inside of each artichoke half with salt & freshly ground black pepper.  Use a silicone brush to brush the oil seasoning mixture over the inside halves.

Place the artichokes cut side down on the hot barbecue grill and allow to grill for 5-10 minutes until perfectly warmed through.

ENJOY!!!!