Spiced Grilled Ahi with Local Tomato Salsa

December 15, 2010 / By Foodland

Spiced Grilled Ahi with Local Tomato Salsa

A fresh take on a local favorite
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 3 cloves garlic, unpeeled
  • 1 jalapeño chile, stemmed
  • 2 cups ripe local tomatoes (Ho Farms or Hamakua), diced
  • 0.25 cup red onion, diced
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 0.125 cup fresh lime juice plus juice of one lime
  • 4 tablespoons olive oil
  • 1 teaspoon Salt
  • 4 ahi steaks, 3/4 inch thick
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika


  1. Roast garlic and jalapeño in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots). Roast for 5 to 10 minutes for jalapeños, 15 minutes for garlic.
  2. Cool, then peel the garlic.
  3. Finely mince the garlic and jalapeño and mix in tomatoes.
  4. Rinse onion in a small strainer under cold water and drain.
  5. Stir in cilantro and mint.
  6. Add in lime juice and 3 tablespoons of olive oil. Season with the teaspoon of salt.
  7. Place the ahi steaks on a platter and season with chili powder, cumin, paprika, salt and pepper.
  8. Marinate with the juice of the one lime, and 1 tablespoon olive oil.
  9. Coat grill with cooking spray and heat to high heat.
  10. Remove fish from marinade and place on grill.
  11. Cover grill and cook for 3 minutes.
  12. Uncover, flip fish, cover again and cook until fish is done (about 2 minutes more for medium-rare).
  13. Transfer fish to plates and spoon salsa on top.
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