Hawaiian Ono Fish Recipes

3 DELICIOUS WAYS TO COOK WAHOO (ONO)

Steps:

• Coat the wahoo lightly with olive oil. Set the wahoo fillets on a plate or tray and drizzle about 1⁄2 tablespoon (7.4 ml) of olive oil over both pieces of fish. Use your hands or a kitchen brush to spread the olive oil on all sides of the wahoo so it doesn't stick to the pan. Save the rest of your olive oil for coating the pan. You don't have to remove the skins from your wahoo fillets if they're still attached. The skins are completely edible after you cook them. Be sure to wash your hands thoroughly after handling raw fish so you don't spread any bacteria or foodborne illnesses.
• Season your wahoo with salt and pepper. Take a pinch of salt and pepper and sprinkle it on your fish. Turn the pieces over and season each side of the fish so it has a consistent flavor throughout. The amount of salt and pepper you use all depends on your personal preferences. You can use any spices or seasonings you want. Feel free to experiment and try out new flavors, such as paprika, red pepper flakes, or garlic!
• Heat olive oil in a skillet over medium-high heat. Add 1 tablespoon (15 ml) of olive oil to a non-stick skillet and put it on your stove. Turn the burner onto medium-high heat and let the oil warm up. Once the olive oil starts bubbling and rippling, it's hot enough to start cooking your fish.
• Lay the fish in the skillet and cover the pan. Slowly place the fillets in the pan with the meat side down if they still have the skin on. Otherwise, you can start cooking them on any side. Make sure the fish are spaced out around the pan so it's not too overcrowded, or else they won't cook properly. Put a lid on the pan so the oil doesn't splatter. Be careful when putting your wahoo in the pan since hot oil could bubble and land on your skin. Try to lay the skillets away from you so it's less likely to splatter.
• Let the wahoo cook for 3-4 minutes. Don't touch or move the fillets at all since the pieces could break apart. Instead, leave them alone so the bottom sides of the fish cook through.
• Flip the fish over and let it cook for another 3 minutes. Carefully slide a spatula underneath the fillet and gently turn it over to the other side. Put the lid back on the pan and leave your fish for another 3 minutes so it cooks through. As a rule of thumb, cook your fish for 3 minutes per side for every 1⁄2 inch (1.3 cm) of thickness.
• Check the fish's temperature to see if it's above 145 °F (63 °C). Stick a meat thermometer into the thickest part of the fish and wait for the reading. If the temperature is at least 145 °F (63 °C), then you're finished cooking your fish. If it's any lower, cook it for another 1-2 minutes before checking the temperature again. Avoid eating raw or undercooked fish since it might give you a foodborne illness.
• Melt butter over each of the fillets if you want a richer flavor. If you really want to enhance the flavor of your fish, put ¼ tablespoon (3.5 g) of unsalted butter on top of each fillet. Let the butter melt onto the meat so it can absorb the flavor. Wait for the butter to melt completely before serving your fish. You don't have to put butter on your fish if you don't want to.
• Serve the fish with lemon and parsley. Immediately plate your wahoo and enjoy it while it's still hot. If you want to bring out some of the other flavors, squeeze a lemon wedge on the fish to add a hint of citrus. You can also use fresh chopped parsley to add some more color to the dish. Enjoy your fish with a refreshing side, such as a salad. If you have any leftovers, you can keep them in an airtight container in the fridge for up to 4 days.

SEARED HAWAIIAN ONO WITH HONEY SOY GLAZE AND PINEAPPLE SALSA

Steps:

• Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
• While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
• . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
• If you like your fish cooked more, place in a warm oven until desired done-ness.
• Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
• Spoon this over the fish, along with a generous amount of pineapple salsa before serving.

WAHOO (ONO) POKE

Steps:

• In a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.