Name: Okinawan-Inspired Grilled Fish with Citrus Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 fillets white fish (such as mahi-mahi or snapper, about 120g each); 1 tsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp grated ginger; 1 tsp soy sauce (low sodium); 1 medium local cucumber, thinly sliced; 1/2 small Okinawan purple sweet potato, peeled and thinly sliced; 1/2 small carrot, julienned; 1/2 small red onion, thinly sliced; 1 cup mixed salad greens; 1/2 medium grapefruit, segmented; 1/2 medium orange, segmented; 1 tbsp fresh lemon juice; 1 tsp rice vinegar; 1/2 tsp honey; 1 tbsp fresh mint, chopped

Okinawan-Inspired Grilled Fish with Citrus Salad

RusticMaple7404

This Okinawan-inspired grilled fish pairs fresh local seafood with a vivid citrus salad, taking full advantage of the region’s bountiful produce. The crisp cucumber, sweet purple sweet potato, and juicy citrus segments contrast beautifully with the smoky, tender fish. A hint of ginger and mint elevates the dish with fresh, aromatic notes, creating a light, satisfying, and visually stunning meal perfect for a warm Okinawan evening. Healthy, low-calorie, and packed with flavor, it’s a nod to the longevity cuisine of Okinawa.

Ingredients

Instructions

Pat fish fillets dry and rub with olive oil, salt, pepper, ginger, and soy sauce. Let marinate for 10 minutes.
Preheat a grill pan (or outdoor grill) to medium-high. Grill fish 3-4 minutes per side, until just cooked through and lightly charred. Remove from heat and let rest.
Meanwhile, in a mixing bowl, combine cucumber, sweet potato, carrot, red onion, and salad greens. Add grapefruit and orange segments.
Whisk together lemon juice, rice vinegar, and honey to make a light dressing. Toss with the salad mixture. Scatter fresh mint over the top.
Plate the vibrant citrus salad onto dishes and top each serving with a grilled fish fillet. Serve immediately.