Grilled Hawaiian Fish with Papaya Relish

This grilled Hawaiian fish gets paired with a vibrant papaya relish that brings tropical sweetness, acid, and crunch to every plate. Ripe diced papaya, red bell pepper, fresh ginger, cilantro, olive oil, and lemon juice come together in a no-cook salsa that tastes like the islands.

The onion prep is a small detail that makes a big difference. Rinsing the minced white onion and soaking it in ice water for 30 minutes tames its raw sharpness. What goes into the relish is mild and sweet instead of eye-watering and harsh. This technique works for any raw onion in any salsa or relish.

The fish stays simple: grilled, seasoned with salt and pepper, and served alongside the relish. Hawaiian fish like mahi-mahi, ono (wahoo), or opah work beautifully here, but any firm white fish takes the grill well.

Chef Tips

• Use ripe papaya that gives slightly when pressed. Underripe papaya is bland and starchy. Overripe gets mushy in the relish.
• Make the relish while the onion soaks so everything is ready when the fish comes off the grill.
• Don’t overdress the relish. The lemon juice and olive oil should coat the fruit lightly, not pool at the bottom.
• Serve on warm plates so the fish stays hot against the cool relish. The temperature contrast is part of the appeal.

Variations

• Add diced mango alongside the papaya for a double-tropical relish.
• Stir in a minced jalapeno or serrano for heat.
• Use lime juice instead of lemon for a more traditional Hawaiian flavor.