The Chef

Restaurants

Meals

Drinks

Restaurants›The Original Roy's in Hawaii Kai›*grilled Island Fish Dynamite Recipe

*grilled Island Fish Dynamite Recipe

Inspired by The Original Roy's in Hawaii Kai

Time1h

Serves4

Lyonnaise Pomme Frites | Macadamia Nut Pesto

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

4 pieces White fish fillets (e.g., snapper or grouper)

2 tbs ReaLemon lemon juice

2 tsp Garlic, minced

4 tbs olive oil

1 tbs Fresh herbs (e.g., parsley, cilantro)

1 tsp Celtic sea salt

1 tsp black pepper

Lyonnaise Pomme Frites

4 pieces Russet potatoes

4 cups Tuscany sunflower oil

2 tbs Fresh parsley, chopped

Macadamia Nut Pesto

1 cup Macadamia nuts, roasted

2 cups Fresh basil leaves

2 cloves Garlic, minced

1 cup Parmesan cheese, grated

1 cup olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Preparation of Fish

1

Marinate the Fish

In a bowl, combine lemon juice, minced garlic, olive oil, fresh herbs, salt, and black pepper. Add the fish fillets and marinate for at least 30 minutes.

2

Grill the Fish

Preheat the grill to medium-high heat. Grill the marinated fish for 4-5 minutes on each side, or until cooked through and flaky.

Preparation of Lyonnaise Pomme Frites

3

Prepare the Potatoes

Peel the russet potatoes and cut them into thin strips. Rinse in cold water and pat dry with a paper towel.

4

Fry the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with sea salt and chopped parsley.

Preparation of Macadamia Nut Pesto

5

Make the Pesto

In a food processor, combine macadamia nuts, basil leaves, minced garlic, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.