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Tasty Recipes

Here are a few of our favorite recipes!! We love to fish almost as much as we love to eat and these are some great recipes. Most of them have an island flair. These are from Sam Choy’s “The Choy of Seafood.” We have the whole cook book at Kohala Divers if you are hooked after you try these. We have made about every recipe in this book and have loved all of them!

Ono Marinade w/ Grilled Vegetables


4 Ono fillets 6 oz each
Marinade (see below) 
1 zucchini or yellow squash sliced oval
1 red bell pepper cut in wedges
8 fresh shiitake mushrooms
½ pound asparagus
1 medium carrot sliced oval
1 medium Maui (sweet) onion
½ cup Sam Choy’s original dressing (see below)


1 Tbsp fresh garlic
½ Tsp black pepper
1 Tbsp sambal oelek (chili paste in oriental section)
2 Tbsp fresh cilantro minced
1 Tbsp Thyme leaves
2 Tbsp white wine
¾ cup olive oil
1 Tbsp sesame oil
¼ cup Aloha shoyu
2 Tbsp oyster sauce

Mix ingredients together and set aside

Oriental Creamy Dressing

It’s best to make it but you can buy it pre-made too
3 cups mayo
½ cup Aloha shoyu
¾ cup granulated sugar
¼ tsp white pepper
1 ½ Tbsp black sesame seeds
1 Tbsp sesame oil
2 Tbsp water


Whisk all ingredients together until well blended. Rub 1 Tbsp of marinade over each Ono fillet. Let stand for 30 minutes.

Toss the vegetables with the remaining marinade, then grill over medium high charcoals. Remove the vegetables and place in the middle of a serving tray.

Grill fish over medium high charcoals until cooked. (about 3 minutes per side; under cook a bit as it will continue cooking once removed!)

Serve with Sam Choy’s Oriental Creamy Dressing.

Try Our Other Recipes!

Ginger Pesto-Crusted 'Opakapaka

Uku Grey Snapper


8 fresh snapper fillets 3 oz each
1 Tbsp oil for frying


Marinate Snapper in cooled Ginger Pesto Sauce (see below) for 1-2 minutes. Place fillets in a frying pan, and cook for ½ -2 minutes on each side over medium high heat. Pour 2 ounces of Coconut Cream Sauce (see below) on each plate and drizzle with Ginger Pesto Sauce.

Ginger Pesto Rice

This is a great side dish with the Ahi!


1 cup white rice steamed then slightly cooled
½ cup cilantro minced
½ cup green onion minced
¼ cup ginger minced


Mix together and serve with shoyu on the side.

Ginger Pesto Sauce


½ cup fresh cilantro minced
½ cup green onion
¼ cup fresh ginger
¾ cup peanut oil
1 Tbsp Aloha shoyu
Salt and white pepper to taste


Place cilantro, green onions, and ginger in a deep bowl. Heat peanut oil in a pan until smoking. Pour heated oil over cilantro mixture. Be Careful The Oil Will Be HOT! And SIZZLING!
Add salt pepper and shoyu

Coconut Cream Sauce


3 Tbsp butter
1 med round onion minced
1 cup heavy cream
2 cups canned coconut milk unsweetened
2 Tbsp cornstarch mixed w/ 1 ½ Tbsp water, if needed for thickening
Salt and pepper to taste


Place butter in sauce pan. Add onions and cook until translucent. Add heavy cream. Bring to a boil, reduce heat and simmer for 1-2 minutes. Add coconut milk and cook for another 2 minutes.

Ahi Lime Shoyu Marinade

Serves 4


4 Ahi fillets 6 oz each

Lime Shoyu Marinade
¼ cup Aloha shoyu
¼ cup oil
Juice and grated zest of one lime
2 Tbsp dry sherry
2 Tbsp cilantro chopped
1 Tbsp brown sugar
2 Tsp fresh ginger
1/8 Tsp chinese 5 spice powder


Blend ingredients and marinate the fish for 30 minutes (the lime will be cooking the fish so don’t leave it much longer). Grill or broil fish for 4-5 minutes on each side basting with marinade. Serve extra marinade to top the fish.