My parents-in-law were so impressed with Tamashiro’s that
they returned yesterday while they were out and about exploring Oahu on their own.
This time they picked up red snapper and opah (also known as moonfish). So instead of dinner out, we grilled in, which
was just right for me in my less-than-100-percent state. We marinated the snapper in olive oil, salt,
pepper, limes, and dill for about 30 minutes and then tossed it on the grill
alongside some asparagus. We got a little impatient and initially removed the fish from the grill too
soon, but threw it right back on when we discovered the raw middle.
Just a few more minutes, and it was perfect – very delicate, which allowed the flavors of the marinade to shine
through.

Today while I’m working, my
parents-in-law are on a food tour
that looks fascinating. I can’t wait to hear how they liked it and get
some good restaurant recommendations from them!