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This easy grilled Ono dish highlights the subtle taste of this treasured Hawaiian fish with just a hint of citrus. The basic seasoning lets the natural sweetness of the Ono stand out, making a light but filling meal that takes you right to the islands.
I found this cooking method during a vacation in Maui when a local showed me that sometimes the easiest approach gives you the most genuine flavors. It's now my favorite way to cook whenever fresh Ono appears at my nearby fish shop.
Ingredients
- Ono fillets: The main attraction, sometimes called wahoo, this solid white fish has a gentle, sweet taste that works great with citrus
- Salt: Pink Himalayan salt works best because its light mineral hints really boost seafood flavors
- Freshly cracked black pepper: Adds a soft warmth that improves without taking over
- Lime zest: Carries the fragrant oils that bring brightness without sourness
- Fresh lime juice: Its tang cuts through the fish's richness
- Olive oil: Forms a shield that keeps the fish juicy while grilling
Step-by-Step Instructions
- Prepare the fish:
- Lightly wash Ono fillets in cold water, then dry them fully with paper towels. This helps get proper browning and stops the fish from steaming on the grill. Getting rid of all moisture will help you get those nice grill marks you want.
- Season with care:
- Lightly coat both sides with olive oil. Don't overdo it - the fish should look slightly wet but not dripping. Sprinkle both sides evenly with a bit of pink Himalayan salt and fresh black pepper, making sure it's spread all over the fish.
- Add the citrus elements:
- Grate one whole lime's skin onto the fish, being careful to just get the green part and not the bitter white underneath. Then squeeze juice from half the lime over your fillets, letting the bright acidity start to slightly cook the surface. Let it sit for 15-20 minutes at room temperature.
- Master the grill:
- Get your grill hot to about 400°F. Put the fillets right on clean, oiled grates and don't touch them for at least 5 minutes. This helps them set up and not stick. Flip them gently with a fish spatula and cook another 5-7 minutes until the fish breaks apart easily but stays moist inside.
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When I first made this for my family, even my nephew who usually avoids seafood asked for more and wanted to know how to make it. The simple lime prep turns people who don't like fish into fans. The fresh lime cuts any fishiness and just leaves the clean, sweet Ono flavor.
Selecting the Perfect Ono
When buying Ono, pick fillets with firm, clear flesh that bounces back when you touch it lightly. It should feel damp but not slimy, and shouldn't smell fishy at all. Try to ask your fish seller when they got the fish in. With delicate fish like Ono, fresher is always better. Look for fillets that are the same thickness so they'll cook evenly.
Simple Variations
While this dish celebrates being straightforward, you can make small changes without losing what makes it special. Try adding some honey to your 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 spicy food, a bit of red pepper flakes or thin-sliced serrano pepper adds a nice kick that goes really well with the citrus flavors.
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Serving Suggestions
Ono tastes great with basic sides that work with its light flavor instead of overwhelming it. I enjoy serving it with coconut rice and fresh mango slaw for a complete Hawaiian-style meal. For something lighter, put it on arugula leaves with just olive oil and lime juice. Grilled pineapple also makes a fantastic side dish, as its sweet caramelized flavor balances perfectly with the tangy fish.
Recipe FAQs
- → What is Ono fish and what does it taste like?
Ono, also called Wahoo, is a top Hawaiian fish with firm, lean white meat. It tastes mild and sweet, a bit like mackerel but not as fishy, and feels like swordfish when you bite it. When you cook it right, Ono stays juicy with big, soft flakes.
- → Can I use other fish instead of Ono in this dish?
Sure, you can swap Ono for other firm white fish like mahi-mahi, swordfish, or halibut. They'll all taste a little different but work great with the lime and simple seasonings in this dish.
- → How do I know when the fish is perfectly cooked?
Ono is done when you can easily pull it apart with a fork but it's still juicy inside. This usually takes about 5-7 minutes on each side on a medium-high heat grill, depending on how thick your fish is. When it's ready, the fish should look white all the way through.
- → What side dishes pair well with grilled Ono?
Grilled Ono goes great with light sides like coconut rice, grilled veggies, tropical fruit salsa, or a basic green salad. The mild citrus flavors in the fish taste good with both Hawaiian-style sides and Mediterranean dishes.
- → Can I prepare this dish without a grill?
You bet. While cooking outdoors gives the best flavor, you can use a grill pan on your stove. You can also broil the fish in your oven for similar results by placing it 4-6 inches from the heat and watching it closely so it doesn't overcook.
- → How important is the resting time after grilling?
That short rest time (2-3 minutes) after grilling really matters because it lets the juices spread back through the fish, making your fillets more tender, flavorful, and juicy. It's a quick step that makes a big difference in how good the fish turns out.