Spiced Grilled Ahi with Local Tomato Salsa

A fresh take on a local favorite



Adjust Servings

Recipe CategoriesEat Local Tuesdays Fish & Seafood Local Favorites


3Clovegarlic, unpeeled
1eachjalapeño chile, stemmed
2Cupripe local tomatoes (Ho Farms or Hamakua), diced
1⁄4Cupred onion, diced
1Tablespoonfresh cilantro, finely chopped
1Tablespoonfresh mint, finely chopped
1⁄8Cupfresh lime juice plus juice of one lime
4Tablespoonolive oil
4piece(s)ahi steaks, 3/4 inch thick
1Teaspoon (Metric)chili powder
1Teaspoonground cumin


  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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