Enjoy the flavors of Hawaiian cuisine with this American Regional spice blend.
NOTE: To review and/or select the meat you wish to use, please refer to the “Recommendation Guide to selecting your beef, pork, chicken, turkey or seafood” PDF, located in the Recipe link in the heading at the top of the Home page.
1) To use your Grate Grinds Hawaiian Seafood Seasoning, spray or rub a little oil on fish, then grind the seasoning on the fish evenly.
2) Let the spice blend marinate on the fish for at least 20 minutes of up to 24 hours under refrigeration, covered. As always, the more seasoning you put on your fish the more flavor you will get on the crust when the fish is finished. The amount of seasoning shown in Figures 1 & 2 will get you a good medium flavor profile.
NOTE: One word of caution, these rubs are self-contained, meaning that they already have salt in them in the proper ratio to the spices and herbs, so don’t overdo it with grinding the rubs or add any additional salt.
Figure 1. Grouper with Hawaiian Seafood Seasoning ready for cooking.
Figure 2. Mahi-Mahi with Hawaiian Seafood Seasoning ready for the oven.
1) Preheat your oven to 375º F.
2) Place your fish on a lightly oiled sheet pan and place it in the middle oven rack and roast to an internal temperature of 140º F. to 145º F. This oven roasting could take from 10 to 20 minutes on average, depending on your oven and the thickness of the fish. An average filet of slamon should take about 13 to 16 minutes for medium well. Use an instant read thermometer to check the temperature of the fish int he thickest part of the fish.
1) Preheat your grill to 400ºF.
2) Place your seasoned fish on the grill, lightly oiled, using indirect heat method, by turning off the burners under the fish or pushing the coals to the opposite side of the grill from the fish. Fish don’t like high direct heat and the fish drys out quickly. Pull the cover/lid down and grill your fish to an internal temperature of 140º F. to 145ºF. Again this could take from 10 to 20 minutes depending on your grill, type of fuel used (coal, mesquite or gas) and the thickness of your fish. Use an instant read thermometer to check the temperature of the fish int he thickest part of the fish.
1) Heat a cast iron or heavy bottomed sauté pan to medium high.
2) Add a little oil to the sauté pan and add the seasoned fish, flesh side down (side without the skin). The oil should be hot but not smoking.
3) Sear for 3 to 4 minutes depending on the thickness of the fish. Using a spatula, turn the fish over and continue to sauté for another 3 to 5 minutes for just cooked through fish. Please do your family and friends a favor and don’t overcook the fish! It will become dry if you cook it much past 145°F. For tuna you might want to serve it rare to medium well, depending on your guests tastes.
Figure 3. Roasted Grouper with Hawaiian Seafood Seasoning.