Grilled Fish with Roasted Tomatoes
Yields
Mains
- 4 (4-ounce)s filets of fresh fish like nairagi, mahimahi, swordfish or ono
- Olive oil
- Coarse-grained salt
- Freshly ground black pepper
- Fresh Roasted Tomatoes
- Heat a grill. Brush each fish filet with olive oil; season with salt and freshly ground black pepper. Grill the fish over high heat, about 4 minutes for a half-inch thick fillet, turning once. Grill until just cooked through and transfer to a plate. Top the fish with a generous amount of Roasted Tomatoes.
For this recipe, we recommend using Hamakua Springs’ beefsteak tomatoes, or any variety of Ho Farms small tomatoes, which are ripened on the vine and pack more flavor. These tomatoes are Hawai‘i Seal of Quality products. For more information on Seal of Quality products, click on the logo.
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