Are you branching out from the ordinary and trying new types of fish? Add these ono fish recipes to the list!
Ono is Hawaiian for “good to eat”, which sums this fish up perfectly. But you probably know it by its common name: wahoo.
Mild, firm, and meaty, this saltwater fish is phenomenal when baked, grilled, or sauteed. You can also turn it into an impeccable authentic Portuguese stew.
From light to hearty, you’ll find a new favorite ono recipe or two with this tantalizing list.
The best way to start your ono journey is Hawaiian-style like this dish.
A fresh cut of ono marinates in a five-ingredient sweet umami dressing.
After a quick sear, that beauty is carefully plated on top of a fresh pineapple ginger salsa for a taste of the islands.
Although the presentation is quite classy, it doesn’t take an expert to make this extraordinary dish.
All you need is some knife skills to slice the pineapple. But if you can’t get any ripe, canned can work in a pinch.
For a full meal, you can serve this with a bed of white rice, quinoa, or couscous.
If you’re feeling more elbows on the table, this will even make a killer taco.
2. Grilled Ono
There’s a flawless way to cook any kind of fish and that’s grilling. So this is one you’ll want to remember.
It starts by marinating the fish in a lemon mixture seasoned with garlic and thyme.
Then, you throw it on a blazing hot grill for a couple of minutes on each side.
It’s easy, simple, and completely foolproof. And in the end, you get a juicy, sweet filet that’s completely irresistible.
Call up your friends for a cookout feast and whip up some summer side dishes to go along with it. This is one fish you’ll want to share.
3. Stuffed Ono
Tonight’s fish special is Hawaiian-style ono stuffed with two types of sausage, watercress, and ginger in a creamy oyster sauce.
And guess what? It’s being served straight from your kitchen!
Stuffed ono looks like a masterpiece and comes with easy-to-follow directions.
This dish is the ideal way to celebrate your catch. But if you’re not one for sport fishing, look for a whole fish from your local market.
Another immaculate meal is this well-rounded dish.
Season ono with just a pinch of salt and pepper, then grill it up until you get some gorgeous grill marks.
Instead of just piling a heaping of rice on the side, fancy it up a bit.
Stuff portobello mushrooms with a garlicky ginger brown rice mixture and top with some crisp breadcrumbs.
It might not be the least involved dish, but the result is worth the fruits of your labor.
If you’re looking to cook inside, this sauteed ono delivers a wonderful flavor right on time.
It calls for a short list of ingredients and little effort on your part. Give the fish a quick sprinkle of good old salt and pepper, and a quick saute.
Once that’s done, drizzle on as much of the homemade balsamic as you like and enjoy!
You’ll love the combination of the rich garlicky balsamic sauce and sweet juicy fish.
And you don’t have to wait until the weekend because this only takes a handful of minutes.
Gremolata is the quintessential zesty condiment to add to fresh fish.
It’s packed with fresh herbs, garlic, and lemon, which does wonders to make the ono pop.
What you’ll love even more is you get a sensational meal for a fraction of the price you’d pay in a restaurant.
Whether you’re having guests over or cooking for one, this is a divine way to treat yourself to a quality seafood dinner.
Are you in the mood for something more robust? This grilled ono gets paired with a bold flavor combination you’ll love.
This hearty dish features meaty ono steaks in a zippy melody of cherry tomatoes, anchovies, olives, and capers.
Since it has a lot of salty ingredients, you may want to be a bit conservative with salting the dish.
Oh, and if the weather is less than ideal, you can always pan-fry the fish.
No seafood lover can resist a flavorful curry loaded with fish and shrimp! It’s creamy, spicy, fresh, and loaded with veggies, too.
The great thing about this curry is you get a whirl of flavor and it’s completely beginner-friendly.
Well, that and you get spoonfuls of ono as well as succulent shrimp.
This one is packing some heat thanks to the fiery ghost pepper.
If that’s a bit much, you can tone it down by omitting the chili or using something milder like jalapeno.
Despite which pepper you use, this curry is guaranteed to warm you up on a chilly day.
Crisp on the outside and juicy on the inside, panko crusted ono is the perfect plate.
It’s not about using a ton of additional ingredients or a spice cabinet worth of seasoning.
It’s about a couple of complementary sauces to enhance the flavor of the fish.
So for this, you’ll want to make a quick Sriracha mayo and a wasabi mayo for serving.
Careful, don’t add too much to the plate. You want to add just enough without drowning out the fish.
Looking to turn your ono fish into a rustic authentic stew? You simply can’t get any better than this.
This Portuguese stew hits the spot!
With each spoonful, you get a bite-sized chunk of ono in a fragrant saffron broth. There are even tiny bits of fork-tender potatoes to go with it.
Although this pescatarian stew is traditionally eaten during summer, who says it can’t be a winter warmer, too?
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