A big part of summer socializing in New Zealand involves inviting friends over and throwing some food on the grill.  The island country contemporary cuisine draws in food culture from Europe, Asia and Polynesia giving it’s food a wide range of flavors. New Zealand’s diverse landscape makes it the perfect place to grow a wide variety of ingredients.  One of those ingredients is tamarillo, an oval shaped, typically red fruit with a bitter peel and sweet interior. The Serious Foodie is the exclusive importer of New Zealand Tamarillo.  It’s Tamarillo Grill Sauce & Marinade captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique.

Grill New Zealand Style - Tamarillo Marinated Mahi-Mahi

Any meaty fish works with this recipe - whatever you find fresh, and will hold up to grilling like halibut, salmon, or swordfish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 3 hours 25 minutes
Course Main Dish
Cuisine New Zealand
Servings 4 people


  • 1 pound Fresh Mahi-Mahi
  • 1 jar Serious Foodie Tamarillo Grill Sauce
  • 1/2 cup fresh cilantro chopped
  • 1 jar Serious Foodie Chinese BBQ Spice Rub
  • Salt and Pepper to taste


  • Remove the skin from the fish and cut into four equal pieces. Put the fish in a large zip lock bag and pour the tamarillo sauce  into the bag. Toss in cilantro and make sure the fish is completely coated. Place in fridge for at least 2 hours. Remove fish from fridge 30 minutes prior to grilling.
  • Use a paper towel to pat the pieces of fish dry. Season with salt and pepper. Sprinkle some of Serious Foodie’s Chinese BBQ Spice Rub on both sides of the fish.
  • Grill the fish for 1 minute and 30 seconds before rotating the fish a quarter turn. Grill for another 1 minute and 30 seconds before flipping the fish over. Repeat the steps from the first side and remove from grill.


Bonus Recipe:  Tamarillo Glazed Corn
  • 2 ears of corn
  • ½ cup unsweetened coconut milk
  • 3 tbsp Serious Foodie Tamarillo Grill Sauce
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • Chopped green onion for garnish
  • Lime wedges
  • flaky sea salt
  1. In small saucepan, combine the coconut milk, soy sauce, tamarillo sauce and lime juice. Cook over low heat until the glaze thickens up, this should be around ten minutes. Stir occasionally so mixture doesn’t burn.
  2. Grill the corn for 10 minutes, rotating until charred. Apply the glaze with a brush for the last 5 minutes. Cut the corn in half or thirds and garnish with chopped scallion. Serve with lime wedges.
Bonus Recipe:  Cucumber Salad 
  • 1 seedless cucumber
  • ¼ cup rice vinegar
  • ½ tsp sesame oil
  • ½ tsp white sugar
  • ¼ tsp fine sea salt
  • red pepper flakes
  • Serious Foodie Chinese BBQ Spice Rub
  1. Cut the ends of the cucumber off. Cut the cucumber in half lengthwise. Using a mandolin or vegetable peeler, slice the cucumber lengthwise into ribbons. Place in bowl.
  2. In a separate bowl, combine rice vinegar, sesame oil, white sugar and sea salt. Stir well until sugar is dissolved.
  3. Right before serving, pour the dressing over the cucumber and toss gently. Season with salt and pepper. Sprinkle some red pepper flakes and Serious Foodie Chinese BBQ Spice Rub

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