Recipe: Grilled Miso Fish & Dean's Greens From Roy's

Roy’s Restaurant Hawaii Kai executive chef Ronnie Nasuti is partnering with Dean Okimoto of Nalo Farms to present one of the nine cooking demonstrations at this year’s Made in Hawaii Festival.

Chef Ronnie and Dean will officially open the Cooking Demonstrations stage on Friday, August 21, 2009 at 2 p.m. presenting a Grilled Miso Marinated Hawaiian Fish & Waimanalo Sweet Corn Pudding with Dean’s Greens and Hawaiian Honey & Vanilla Vinaigrette.

Here are the recipes:

Grilled Miso Marinated Hawaiian Fish

Recipe from Ronnie Nasuti, Roy’s Restaurant – Hawaii Kai

Photo: courtesy of Roy’s Restaurant

3 oz. Ahi Filet
1# White Miso
1# Sugar
¾ cup Sake
¾ cup Mirin


  • Whisk ingredients and bring to a boil.
  • Then, reduce to a simmer for about one hour (until dark brown).
  • Marinate fish in the marinade for 1 hour and grill till desired doneness.


Waimanalo Sweet Corn Pudding

Recipe from Ronnie Nasuti, Roy’s Restaurant – Hawaii Kai

½ cup Butter
2 tbsp. Olive Oil
½ cup Leeks (chopped)
3 cups Fresh Corn Kernels from the Cobb
1 tsp. Garlic (minced)
¼ cup Corn Meal
10 Fresh Basil Leaves
2/3 cup Chicken Stock
3 tbsp. Shoyu
2 cups Heavy Cream
6 Eggs (large – beaten)


  • Pre-heat oven to 400 degrees.
  • Heat a heavy bottom sauce pan with olive oil and butter.
  • After butter is melted, add in leeks and corn.
  • Sauté for five minutes on medium heat.
  • Remove half of the corn and leek mixture and reserve on the side.
  • Add minced garlic and sauté briefly. Add chicken stock, shoyu, basil and cream. Bring to a simmer. Simmer for ten minutes.
  • Using a whip, slowly add corn meal to simmering liquid.
  • Turn down heat to low and cook for five to eight minutes, stirring frequently.
  • Remove from heat and place mixture into a blender. Carefully, blend the hot mixture on low speed.
  • Very slowly pour in the beaten eggs. Allow the pudding mix to continue to blend for three minutes on the same low speed.
  • Prep your baking dishes with pan spray. Use your reserved corn and leeks by dividing it into the dishes. Place your pudding dishes in a larger pan that can be filled with water.
  • Carefully pour your pudding mixture into your dishes. Fill almost to the top.
  • Place your pudding in the oven and add water to the larger pan. Add enough water so that it comes up almost half way on pudding dishes.

Allow to bake for approximately 25 minutes. You will notice the pudding start to puff up. This is okay. Check the center with a toothpick. It should be almost clean. Carefully remove pan from oven and then take puddings out of the water bath. Allow to cool slightly. Run a thin sharp knife around the edge before removing from the dishes. They will deflate some.

Note: Prep time one hour. Makes approximately 12 individual servings. You will need 4 oz. size ovenproof soufflé type dishes.


Dean’s Greens with Hawaiian Honey & Vanilla Vinaigrette

Recipe from Ronnie Nasuti, Roy’s Restaurant – Hawaii Kai

Nalo greens. Photo: courtesy of Nalo Farms

1.25 oz. Dean’s Greens
1 pc. Hawaiian Vanilla Bean
1.5 oz. Hawaiian Honey
1 oz. Chili Pepper Water
3 oz. Rice Vinegar
1.5 oz. Lilikoi Concentrate
2 tbsp. Macadamia Nut Oil
1 tbsp. Yuzu Juice
to taste Salt
to taste Pepper

Scrape vanilla bean seeds and add to other ingredients and blend.


Chef Ronnie Nasuti. Photo: Courtesy of Roy’s Restaurant

Ronnie Nasuti is the Executive Chef at Roy’s Restaurant, Hawaii Kai. He leads a team of 30 plus kitchen staff members and is responsible for executing a regular menu featuring Roy’s signature items as well as a nightly special menu that showcases the many local and Asian flavors and products that continually inspire his quest for new and creative dishes.

His advice to aspiring chefs, “Be sure you love it whole heartedly. If you don’t, you won’t make it. If you do, it will be a more than gratifying experience and career choice.”


Dean Okimoto. Photo: Delography

Dean Oklimoto is the owner/president of Nalo Farms.  Today, Nalo Farms supplies approximately 130 restaurants with over 3,000 pounds of their tasty greens each and every week.

“I really believe that if people taste local products side-by-side with mainland stuff, they are able to see the difference. Freshness makes a huge difference to taste.” – Dean Okimoto

The Made in Hawaii Festival Cooking Demonstrations are coordinated by HONOLULU Magazine and are sponsored in part by the State of Hawaii Department of Agriculture’s Buy Fresh Buy Local program. All of the recipes featured include farm fresh Made in Hawaii local produce or seafood resources.

The 14th Annual Made in Hawaii Festival happens on Friday, August 21 from 10 a.m. to 9 p.m., Saturday, August 22 from 10 a.m. to 9 p.m. and Sunday, August 23 from 10 a.m. to 5 p.m. It is produced by the Made in Hawaii Association and is presented by First Hawaiian Bank.