Zesty Hawaiian Ono (Print Version)

# Ingredients:

→ Main Ingredients

01 - Fillets of Ono
02 - A pinch of pink Himalayan salt
03 - Freshly ground black pepper, as much as you like
04 - Lime zest from one lime
05 - Juice from half a lime, with extra for garnish if you'd like
06 - Cooking oil or olive oil for brushing

# Instructions:

01 - Crank up your grill to medium-high and let it heat up.
02 - Rinse the Ono fillets quickly under water, then dry them off gently with a towel.
03 - Take your basting brush and lightly cover both sides of each fillet with a thin coat of oil.
04 - Dust both sides of the fillets with a touch of pink salt and some freshly ground black pepper.
05 - Use a zester or microplane to carefully grate the lime skin, then scatter the zest over the fish.
06 - Drizzle juice from half a lime over the fish, then give it 15-20 minutes to soak up the flavors.
07 - Lay the fillets on the grill and let them cook for about 5-7 minutes on each side, until the fish flakes but stays juicy.
08 - Take the fillets off the grill and, if you'd like, squeeze more lime juice over them before serving.

# Notes:

01 - Handle the fish gently while flipping to keep it from falling apart.
02 - Give the fish a couple of minutes to rest after grilling for the best taste.

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