Grilled Ahi Steaks

There’s nothing like a BBQ during the summer months! Whether you’re celebrating 4th of July or just taking advantage of our island weather (who wants to be cooking over a hot stove when you can be outside anyway?), this is a fast and flavorful dish that will have your tastebuds bursting with fireworks!

Total Time: 1 hour 15 minutes (includes marinating for 30 minutes)
Makes: 4 to 6 servings

Ingredients

• 2 lbs fresh Ahi filet

Marinade:

• 2 tablespoons Thai or Vietnamese fish sauce
• 1 teaspoon fresh lime juice (optional: zest lime before cutting)
• 1 tablespoon shoyu
• 1 tablespoon canola or vegetable oil
• 1 teaspoon light brown sugar
• Black pepper to taste

Spicy Pineapple “Salsa”:

• ¾ cup fresh pineapple chunks
• 3 tablespoons fresh lime juice
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped green onion
• 2 tablespoons chopped cilantro
• 1 tablespoon light brown sugar
• 1 tablespoon plus two teaspoons Thai or Vietnamese fish sauce
• 2 cloves of garlic, minced
• 1 teaspoon garlic chili sauce

Directions

In a medium bowl, combine the marinade ingredients and whisk briskly to fully dissolve the sugar.  Cut your ahi into servings and toss in the marinade, fully coating all sides. Marinate for at least 30 minutes.

To make the salsa, combine all the ingredients in a blender or processor and pulse until the salsa is combined but still a bit chunky. Set aside, salsa can be served at room temperature.

Grill your ahi on a medium high heat – 5 minutes on each side for fully cooked, or if you’re like me and prefer a little bit of pink inside, reduce that time to 3 minutes for each side.