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This easy-to-make grilled Ono dish brings out the gentle taste of this treasured Hawaiian fish with just a hint of citrus. Minimal add-ons let the natural sweetness of Ono take center stage, giving you a light but filling meal that feels like an island getaway.
I came across this cooking trick during a vacation in Maui when a fisherman from the area showed me that keeping things simple often brings out the most genuine tastes. Ever since, I've made this my favorite way to cook whenever I can get my hands on fresh Ono at the fish shop.
What You'll Need
- Ono fillets: The main player, sometimes called wahoo, this solid white fish has a gentle, sweet taste that works wonderfully with citrus
- Salt: Try using Himalayan pink salt if you can - its light mineral flavors really work well with seafood
- Freshly cracked black pepper: Adds a soft warmth that boosts flavor without taking over
- Lime zest: Carries those fragrant oils that add brightness without making things sour
- Fresh lime juice: The tangy kick balances out the fish's richness
- Olive oil: Forms a layer that helps keep the fish juicy while grilling
How To Make It
- Get your fish ready:
- Quickly wash the Ono under cold water, then dry it completely with paper towels. This helps it sear properly and stops it from steaming on the grill. Make sure it's really dry so you'll get those nice grill lines.
- Add flavor gently:
- Lightly brush olive oil on all sides of the fillets. Don't overdo it - you want the fish slightly shiny but not dripping. Sprinkle both sides evenly with a bit of pink salt and fresh pepper, making sure to cover the whole surface.
- Mix in some citrus:
- Grate one lime's skin over the fish, just taking the green part and avoiding the white bitter layer underneath. Squeeze juice from half the lime onto the fillets, letting that bright tang start to lightly cook the outside. Let it sit for 15-20 minutes at room temp.
- Cook it right:
- Heat your grill to medium high (around 400°F). Put the fillets straight on clean, oiled grates and don't move them for at least 5 minutes. This helps them set up and not stick. Flip them carefully with a fish spatula and cook another 5-7 minutes until the fish breaks apart easily but stays moist inside.
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The first time I made this for a family dinner, even my nephew who usually avoids seafood asked for more and wanted to know how I made it. The simple lime touch helps win over people who typically stay away from fish. The fresh lime cuts any fishy taste, bringing out only the clean, sweet flavor of the Ono.
Finding Good Ono
When buying Ono, look for pieces with firm, clear flesh that bounces back when you press it lightly. It should feel damp but not slimy, and shouldn't smell too fishy. If you can, ask when the fish arrived at the store. Freshness matters a lot with delicate fish like Ono. Try to find fillets with even thickness so they'll cook the same all the way through.
Easy Changes To Try
While this dish celebrates keeping things basic, you can play around with small tweaks without losing what makes it special. Try adding a bit of honey to the lime juice for a sweet coating that browns nicely on the grill. For an island twist, mix in some finely chopped ginger with the lime zest. If you like things spicy, a small amount of red pepper flakes or thin slices of serrano pepper can add a nice kick that goes great with the citrus flavors.
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What To Serve With It
Ono tastes great with straightforward sides that work with its subtle flavor instead of fighting against it. I love putting it next to coconut rice and a fresh mango slaw for a complete Hawaiian-style meal. For something lighter, try it on a bed of arugula with just a bit of olive oil and lime juice. Grilled pineapple also makes a fantastic side dish, with its sweet, caramelized taste balancing perfectly against the tangy fish.
Frequently Asked Questions
- → What's Ono and what's its flavor like?
Ono, also called Wahoo, is a lean fish with a firm white flesh. It has a mild, slightly sweet taste that’s less intense than mackerel and a texture close to swordfish. When cooked, it stays flaky and juicy.
- → Can I replace Ono with other fish here?
Definitely! You can swap in other firm white fish like swordfish, halibut, or mahi-mahi. They'll all bring unique flavors but still taste great with lime and the simple seasonings.
- → How can I tell if the fish is done cooking?
The Ono is done when it flakes easily but doesn’t dry out. Grill for about 5-7 minutes per side on medium-high heat. The cooked fish will look opaque all the way through.
- → What sides go best with grilled Ono?
Ono pairs great with sides like coconut rice, a tropical fruit salsa, grilled veggies, or a fresh green salad. Its citrusy flavors work with both tropical and Mediterranean dishes.
- → Can I cook this without a grill?
Of course! If you don’t have a grill, use a stovetop grill pan. Alternatively, broil the fish in the oven by placing it a few inches below the heat source. Just keep an eye to avoid overcooking.
- → Why let the fish rest after cooking?
Letting the fish rest for a couple of minutes after grilling keeps it juicy. It helps the juices settle, making the meat more tender and flavorful. A small wait makes a big difference.