Grilled Kauai Monchong & Grilled Shishito Peppers in a Kimchee Furikake Sauce

 

Grilled Miso Marinated Kauai Monchong

• 1 1/2 lbs. fresh Kauai Monchong
• 1/4 cup white miso
• 1/4 cup dry white wine
• 2 tbsp. Hawaiian chili pepper water
• 1 tbsp. ginger squeeze
• 2 tsp. chopped garlic
• 2 tsp. avocado oil
• 2 tbsp. reduced sodium soy sauce

Slice the monchong into fillets.

Whisk together the miso, wine, chili pepper water, ginger, garlic, oil and soy sauce.

Put the fish into a glass dish and pour the marinade over it, using a silicone brush to ensure all sides are covered in marinade.  Cover the dish and let sit in the fridge for 30 minutes.

Heat grill to 400F and grill 3 minutes, flip and grill another 2 minutes.  The fish flesh will be white and flakey. 

Grilled Shishito Peppers in a Kimchee Furikake Sauce

• 1/2 lb. shishito peppers
• 1 tbsp. avocado oil
• 1 tbsp. kimchee base spicy chili sauce
• 1 tsp. furikake

Place the peppers in a bowl and drizzle the oil over the top, tossing with tongs.

Cover barbecue grill grates with foil and heat to 375F.  Add the peppers and allow to cook until softened and starting to blister, 6-8 minutes, tossing with tongs every minute or so, and keeping an eye to ensure they don't burn.

Transfer the cooked peppers back into the bowl, drizzle with kimchee sauce and furikake and toss to combine.  Cover until ready to serve.

ENJOY!

Grilled Spiced Mahi Mahi, Cumin Lime Coleslaw and Spiced Corn & Cucumber Salad

Grilled Spiced Hawaiian Mahi Mahi

• 1.25 lbs. fresh Hawaiian Mahi Mahi, sliced into filets
• 2 tsp. avocado oil 
• salt & freshly ground black pepper
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/4 tsp. cayenne pepper

Drizzle the avocado oil over both side of the filets and lightly season with salt & freshly ground black pepper.

In a small bowl combine the chili powder, garlic powder, cumin and cayenne.  Stir to mix well. 

 Use your hands to massage the seasoning into all sides of the fish filets.  Cover and move into the fridge until ready to grill.

Heat the grill to medium and coer the grates with foil.  Grill the filets for 3 minutes, flip and grill for another 3 minutes.

Cumin Lime Coleslaw

• 1 - 14 oz. bag coleslaw mix
• 4 green onions, white and light green part only, sliced
• 1/2 cup vegan mayonnaise (I use Best Foods)
• 1 tbsp. lime juice
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper

In a small bowl, whisk together the mayo, lime juice and spices.

In a larger bowl combine the coleslaw and green onions.  

Pour the dressing over the top and carefully mix until the dressing is equally dispersed. 

Cover and move to the refrigerator until ready to serve.

Spiced Corn & Cucumber Salad

• 1 - 16 oz. bag frozen corn, cooked according to package directions, drained and cooled
• 1/2 cup finely chopped red onion
• 1 cucumber, seeded and chopped
• 1 tbsp. cilantro paste
• 2 tbsp. vegan mayonnaise (I use Best Foods)
• 1 tbsp. diced green chiles
• 1/2 tsp. chili powder
• 1/2 tsp. salt

Add everything to a large bowl...

and stir to combine.  

Cover and move to the refrigerator until ready to serve, at least one hour.

ENJOY!

Grilled Shutome (Hawaiian Swordfish) & Grilled Jumbo Artichokes

 Grilled Shutome

• 1 lb. Shutome (Hawaiian Swordfish), sliced into 2 filets
• 2 tbsp. crushed garlic
• 1 tbsp. ginger squeeze
• 1/4 cup avocado oil
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes

Put everything but the fish in a small food processor.  Process until you have a well blended marinade.

Pour the marinade over the top of the fish and use a silicone brush to rub it on all sides.  Transfer to the fridge for 30 minutes.

Add the filets to the grill heated to medium.  Grill for 5 minutes.  

Turn the fish over and grill another 3 minutes.  The fish will flake easily once done.

Grilled Jumbo Artichokes

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

Place the artichokes in a stock pot filled with warm water until the artichokes are submerged about halfway covered with water.  Cover the pot, bring to a boil, reduce to a simmer and allow to simmer for 45-50 minutes, until the leaves are easy to pull from the heart.  Remove from the pot and set aside to cool.

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

Slice each artichoke in half.  Use a silicone brush to brush the oil season mixture over the inside of the artichoke hearts.

Place the artichokes cut side down on the hot grill and allow to cook until warmed through, about 5 minutes.  Transfer to the top grill grate while you cook the fish.

Enjoy!