Get ready to bring the tropical flavors of Hawaii into your kitchen! Whether you’re craving quick dinners, seasonal favorites, or comforting island-inspired dishes, these 32 delectable Ono Hawaiian recipes are perfect for home cooks. Dive in and discover new ways to savor the aloha spirit with every bite—your taste buds will thank you!
Grilled Ono with Pineapple Salsa
Grilling season calls for dishes that are both impressive and approachable, and this grilled ono with pineapple salsa delivers exactly that. Get ready to master a restaurant-quality meal with clear guidance every step of the way. Let’s walk through the process together to ensure perfect results.
Ingredients
– 4 (6-ounce) ono fillets, skin removed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 cups fresh pineapple, finely diced
– ¼ cup red onion, finely minced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
– 1 small jalapeño, seeded and minced
– ¼ teaspoon fine sea salt
Instructions
1. Pat the ono fillets completely dry with paper towels to ensure proper searing.
2. Brush both sides of each fillet evenly with extra-virgin olive oil using a pastry brush.
3. Season both sides of the fillets with kosher salt and freshly ground black pepper.
4. Preheat your grill to medium-high heat, approximately 400°F, and clean the grates thoroughly.
5. Combine the finely diced pineapple, minced red onion, chopped cilantro, fresh lime juice, minced jalapeño, and fine sea salt in a medium bowl.
6. Gently toss the pineapple salsa ingredients until thoroughly combined, then set aside to allow flavors to meld.
7. Place the seasoned ono fillets on the preheated grill at a 45-degree angle to create attractive grill marks.
8. Grill the fillets for 4-5 minutes until they release easily from the grates and show defined grill marks.
9. Carefully flip each fillet using a fish spatula and grill for another 3-4 minutes until the internal temperature reaches 145°F.
10. Transfer the grilled ono to a clean platter and let rest for 3 minutes before serving.
11. Spoon the prepared pineapple salsa generously over the rested fish fillets.
Hearty and vibrant, this dish features flaky, moist ono with a perfectly caramelized exterior that contrasts beautifully with the bright, chunky pineapple salsa. The sweet-spicy salsa cuts through the rich fish beautifully, making it ideal for serving over coconut rice or alongside grilled vegetables for a complete tropical meal.
Ono Poke Bowl with Avocado and Seaweed
Venturing into the world of Hawaiian cuisine brings us to this vibrant Ono Poke Bowl with Avocado and Seaweed, a dish that masterfully balances fresh, oceanic flavors with creamy textures and umami depth, perfect for both novice cooks and seasoned food enthusiasts looking to expand their culinary repertoire.
Ingredients
– 1 pound sushi-grade ono (wahoo) fillet, skinless and cubed into ½-inch pieces
– ¼ cup tamari sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger root
– 2 medium ripe Hass avocados, pitted and sliced
– 1 cup cooked sushi rice, cooled to room temperature
– ½ cup rehydrated wakame seaweed, drained and chopped
– 2 tablespoons black sesame seeds
– 1 tablespoon rice vinegar
– ¼ teaspoon fine sea salt
Instructions
1. In a medium glass bowl, combine the cubed ono, tamari sauce, toasted sesame oil, and freshly grated ginger root, gently folding with a silicone spatula to coat evenly without breaking the fish.
2. Marinate the ono mixture at room temperature for exactly 15 minutes to allow the flavors to penetrate while preventing the fish from becoming mushy.
3. While marinating, arrange the cooled sushi rice in a thin, even layer across the base of two serving bowls using the back of a spoon.
4. Neatly fan the sliced Hass avocados atop the rice, overlapping them slightly for visual appeal and easy serving.
5. Drain any excess marinade from the ono mixture and spoon it evenly over the avocado slices.
6. Sprinkle the rehydrated and chopped wakame seaweed and black sesame seeds uniformly over the assembled ingredients.
7. Drizzle the rice vinegar evenly over the entire bowl and season with fine sea salt to enhance the natural flavors.
8. Serve immediately with chopsticks, ensuring each bite includes a mix of all components for optimal taste.
Yielding a harmonious blend of textures, this poke bowl features the firm, meaty bite of marinated ono against the buttery smoothness of avocado, all accented by the subtle crunch of seaweed and nutty sesame seeds. For a creative twist, try serving it in hollowed-out pineapple halves or alongside crispy wonton chips for added contrast.
Spicy Ono Tacos with Mango Slaw
Exciting your taste buds with a fusion of tropical and spicy flavors, this recipe transforms simple ingredients into restaurant-quality tacos perfect for weeknight dinners or entertaining guests. Every step builds toward creating layers of texture and heat that balance beautifully in each bite.
Ingredients
– 1 lb ono fillets, skin removed and cut into 1-inch cubes
– 2 tbsp avocado oil, divided
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 tsp garlic powder
– 8 corn tortillas, 6-inch diameter
– 2 cups shredded green cabbage
– 1 ripe mango, julienned
– ¼ cup fresh cilantro leaves, roughly chopped
– 2 tbsp fresh lime juice
– ¼ cup Greek yogurt
– 1 jalapeño, seeds removed and finely minced
– Sea salt to season
Instructions
1. Pat the ono fillet cubes completely dry with paper towels to ensure proper searing.
2. In a medium bowl, combine the ono cubes with 1 tablespoon of avocado oil, smoked paprika, cayenne pepper, and garlic powder, tossing until evenly coated.
3. Heat a cast-iron skillet over medium-high heat until droplets of water sizzle upon contact, about 3 minutes.
4. Add the remaining 1 tablespoon of avocado oil to the skillet, swirling to coat the surface evenly.
5. Place the seasoned ono cubes in a single layer in the hot skillet, ensuring they do not touch for optimal browning.
6. Sear the ono for 2 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer the cooked ono to a plate and tent loosely with foil to rest while preparing the slaw.
8. In a large mixing bowl, combine the shredded green cabbage, julienned mango, fresh cilantro leaves, fresh lime juice, Greek yogurt, and minced jalapeño.
9. Toss the slaw mixture gently until all ingredients are uniformly distributed and coated with the yogurt dressing.
10. Warm the corn tortillas directly over a gas flame for 15 seconds per side or in a dry skillet until pliable and lightly charred.
11. Season the mango slaw with sea salt to taste, adjusting acidity with additional lime juice if desired.
12. Assemble each taco by placing a portion of the spicy ono cubes onto a warmed tortilla and topping generously with the mango slaw.
Mouthwatering in every aspect, these tacos offer a delightful contrast between the flaky, mildly spicy fish and the crisp, sweet-and-tangy slaw. The creamy Greek yogurt dressing mellows the heat while adding richness that complements the light tortillas. For an extra burst of freshness, garnish with additional cilantro leaves and a wedge of lime alongside.
Lime and Herb Marinated Ono Skewers
Keeping your grilling game fresh and flavorful starts with these vibrant lime and herb marinated ono skewers. Known for its firm texture and mild sweetness, ono (also called wahoo) holds up beautifully to bold marinades and high-heat cooking. This recipe guides you through creating perfectly charred, citrus-infused skewers that will transport your taste buds to tropical shores.
Ingredients
– 1.5 pounds ono fillets, skin removed and cut into 1-inch cubes
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon finely minced fresh cilantro
– 1 teaspoon finely minced fresh mint
– 2 cloves garlic, microplaned
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 8 (10-inch) bamboo skewers, soaked in water for 30 minutes
Instructions
1. Combine 1/4 cup freshly squeezed lime juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon finely minced fresh cilantro, 1 teaspoon finely minced fresh mint, 2 cloves microplaned garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper in a non-reactive bowl.
2. Add 1.5 pounds cubed ono to the marinade, ensuring all pieces are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this acidic marinade will begin to “cook” the fish if left longer.
4. While fish marinates, soak 8 bamboo skewers in water for 30 minutes to prevent burning.
5. Thread marinated ono cubes onto soaked skewers, leaving 1/4-inch space between pieces for even cooking.
6. Preheat grill to medium-high heat (400°F), cleaning grates thoroughly with a brush.
7. Place skewers on hot grill at a 45-degree angle to create appealing grill marks.
8. Grill for 3 minutes without moving to develop a caramelized crust.
9. Flip skewers using tongs and grill for another 2-3 minutes until flesh turns opaque and flakes slightly when pressed.
10. Remove skewers from grill and let rest for 2 minutes before serving.
Grilling transforms the delicate ono into firm, flaky morsels with a smoky-sweet balance from the charred edges and bright citrus marinade. The herbaceous notes of cilantro and mint cut through the richness beautifully, making these skewers perfect served over coconut rice or alongside a crisp jicama slaw for contrasting textures.
Ono and Coconut Milk Ceviche
A refreshing twist on traditional ceviche, this ono and coconut milk version combines the delicate sweetness of fresh fish with tropical creaminess. Perfect for warm days when you want something light yet satisfying, this dish comes together quickly with minimal cooking required. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– 1 pound ono fillet, skinless and cubed into ½-inch pieces
– ¾ cup fresh lime juice (approximately 6-8 limes)
– 1 cup full-fat coconut milk, well-shaken
– ¼ cup finely diced red onion
– 2 tablespoons finely chopped cilantro
– 1 serrano pepper, seeds removed and finely minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground white pepper
Instructions
1. Place the cubed ono in a non-reactive glass or ceramic bowl.
2. Pour the fresh lime juice over the fish, ensuring all pieces are fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for exactly 20 minutes until the fish turns opaque around the edges.
4. Tip: Use freshly squeezed lime juice rather than bottled for brighter acidity and better texture.
5. Drain the lime juice completely from the bowl using a fine-mesh strainer.
6. Add the coconut milk to the fish, gently folding to combine without breaking the fish pieces.
7. Incorporate the diced red onion, chopped cilantro, and minced serrano pepper.
8. Season with kosher salt and white pepper, stirring gently to distribute evenly.
9. Tip: For optimal flavor development, let the ceviche rest in the refrigerator for 10 minutes before serving.
10. Taste and adjust seasoning if necessary, remembering the flavors will continue to meld.
11. Tip: Serve immediately for best texture, as the coconut milk will continue to break down the fish over time.
Ono and coconut milk ceviche offers a luxurious contrast between the firm, citrus-cured fish and the rich, creamy coconut base. The subtle heat from the serrano and freshness of cilantro create a complex flavor profile that evolves with each bite. For an elegant presentation, serve in chilled martini glasses garnished with micro cilantro and lime zest, or alongside plantain chips for contrasting texture.
Hawaiian-style Ono and Vegetable Stir-fry
Diving into the vibrant flavors of the Pacific, this Hawaiian-inspired stir-fry brings together the delicate sweetness of ono with crisp, colorful vegetables in a harmonious blend that’s both nourishing and deeply satisfying. We’ll walk through each technique methodically to ensure perfect results every time.
Ingredients
– 1 lb ono fillet, skinless and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 tbsp avocado oil
– 2 cups broccoli florets, blanched
– 1 cup red bell pepper, julienned
– 1 cup snap peas, trimmed
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– ¼ cup low-sodium tamari
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the ono cubes dry with paper towels to ensure a proper sear.
2. Heat a large wok or skillet over high heat until it begins to smoke lightly.
3. Add the avocado oil and swirl to coat the surface evenly.
4. Place the ono cubes in a single layer, searing for 90 seconds per side until golden brown.
5. Remove the ono from the wok and set aside on a plate.
6. Reduce the heat to medium-high and add the clarified butter to the same wok.
7. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
8. Add the blanched broccoli florets, julienned red bell pepper, and trimmed snap peas.
9. Stir-fry the vegetables for 3-4 minutes until crisp-tender.
10. Pour in the low-sodium tamari and rice vinegar, scraping any browned bits from the bottom.
11. Return the seared ono to the wok, tossing gently to combine with the vegetables and sauce.
12. Drizzle with toasted sesame oil and toss once more to coat evenly.
13. Garnish with thinly sliced scallions and toasted sesame seeds before serving.
What makes this dish exceptional is the contrast between the flaky, moist ono and the crisp-tender vegetables, all brought together by the umami-rich tamari glaze. For a creative presentation, serve it over steamed jasmine rice or alongside a tropical fruit salad to enhance the Hawaiian theme.
Ono Fish Burgers with Tropical Chutney
Kick off your culinary adventure with these vibrant Ono Fish Burgers, where flaky white fish meets a sweet-spicy tropical chutney for a truly unforgettable meal. Let’s methodically build these burgers from scratch, ensuring each component shines through careful preparation and precise technique.
Ingredients
– 1 pound ono fish fillets, skin removed and patted dry
– 1/4 cup panko breadcrumbs
– 1 pasture-raised egg, lightly beaten
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 4 brioche burger buns, lightly toasted
– 1 cup tropical chutney (mango, pineapple, red onion, cilantro, lime juice, and a pinch of red pepper flakes)
– 4 butter lettuce leaves
Instructions
1. Cut the ono fish fillets into 1-inch chunks and place them in a food processor.
2. Pulse the fish 5-6 times until coarsely chopped, being careful not to over-process into a paste.
3. Transfer the chopped fish to a mixing bowl and add the panko breadcrumbs, lightly beaten egg, mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, kosher salt, and black pepper.
4. Gently fold the mixture with a spatula until just combined, avoiding overmixing to keep the burgers tender.
5. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
6. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
7. Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 145°F.
8. Remove the patties from the skillet and let them rest on a wire rack for 2 minutes to allow juices to redistribute.
9. Place a butter lettuce leaf on the bottom half of each toasted brioche bun.
10. Top each lettuce leaf with a cooked fish patty.
11. Spoon 1/4 cup of tropical chutney over each patty.
12. Cap with the top half of the brioche bun and serve immediately.
Heavenly in every bite, these burgers boast a crisp exterior giving way to a moist, flaky interior, while the chutney’s tangy sweetness cuts through the richness. For a creative twist, serve them open-faced with extra chutney drizzled over the top, or pair with a side of plantain chips for added crunch.
Ono Schnitzel with Macadamia Nut Crust
Welcome to a delightful twist on a classic preparation that will elevate your weeknight dinner routine. We’re transforming simple chicken cutlets into a tropical-inspired masterpiece with a crispy macadamia nut crust that delivers both texture and flavor in every bite.
Ingredients
– 4 boneless, skinless chicken breasts (6 ounces each), pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups finely ground macadamia nuts
– ½ cup panko breadcrumbs
– 1 teaspoon Hawaiian sea salt
– ½ teaspoon freshly ground white pepper
– ¼ teaspoon smoked paprika
– ¾ cup clarified butter
– 2 tablespoons grapeseed oil
– 1 lemon, cut into wedges
– Fresh parsley sprigs for garnish
Instructions
1. Place chicken breasts between two sheets of parchment paper and pound uniformly to ¼-inch thickness using a meat mallet.
2. Set up three shallow dishes: one with all-purpose flour, one with lightly beaten pasture-raised eggs, and one with combined macadamia nuts, panko breadcrumbs, Hawaiian sea salt, white pepper, and smoked paprika.
3. Dredge each chicken breast in flour, shaking off excess.
4. Dip floured chicken into egg mixture, allowing excess to drip off.
5. Press chicken firmly into macadamia nut mixture, coating both sides completely.
6. Place breaded cutlets on a wire rack and refrigerate for 15 minutes to set the crust.
7. Heat clarified butter and grapeseed oil in a large skillet over medium-high heat until shimmering (350°F).
8. Carefully place two cutlets in the hot fat and cook for 3-4 minutes until golden brown.
9. Flip cutlets using tongs and cook for another 3-4 minutes until internal temperature reaches 165°F.
10. Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil.
11. Repeat cooking process with remaining cutlets, adding more clarified butter if needed.
12. Squeeze fresh lemon juice over hot schnitzel and garnish with parsley sprigs.
Unbelievably crisp yet tender, this schnitzel features a nutty crust that shatters with each bite while maintaining perfect juiciness inside. The macadamia nuts impart a buttery richness that pairs wonderfully with the bright acidity of lemon. For an authentic Hawaiian experience, serve alongside coconut rice and a fresh pineapple salsa to balance the dish’s luxurious textures.
Baked Ono Fillet with Lemon Butter
This baked ono fillet with lemon butter delivers restaurant-quality results with minimal effort. The firm, mild-flavored fish pairs perfectly with the bright acidity of lemon and richness of butter, creating a dish that feels both elegant and approachable.
Ingredients
– 1 lb ono fillet, skin removed
– 2 tbsp clarified butter
– 1 lemon, juiced and zested
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp fresh parsley, finely chopped
– 1 garlic clove, minced
Instructions
1. Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
2. Pat the ono fillet completely dry with paper towels to ensure proper browning.
3. Brush the entire surface of the fillet with clarified butter using a pastry brush.
4. Season both sides of the fillet evenly with kosher salt and freshly ground black pepper.
5. Place the seasoned fillet on a parchment-lined baking sheet.
6. Combine the lemon juice, lemon zest, minced garlic, and chopped parsley in a small bowl.
7. Spoon the lemon-herb mixture evenly over the top of the fillet.
8. Transfer the baking sheet to the preheated oven and bake for 12-15 minutes.
9. Check for doneness by inserting a fork into the thickest part of the fillet; it should flake easily but remain moist.
10. Remove from the oven and let rest for 3 minutes before serving to allow juices to redistribute.
Zesty lemon butter permeates the flaky, moist flesh of the ono, creating a perfect balance of richness and acidity. The firm texture holds up beautifully against the sauce, making it ideal for serving over wild rice or alongside roasted asparagus for a complete meal.
Ono and Shrimp Coconut Curry
Savoring a bowl of Ono and Shrimp Coconut Curry feels like a tropical escape, with its creamy coconut base and delicate seafood flavors. This methodical recipe guides you through creating restaurant-quality curry at home, perfect for impressing guests or enjoying a comforting weeknight meal. Follow each step precisely for optimal results.
Ingredients
– 1 lb ono fillets, skinless and cut into 1-inch cubes
– ½ lb large shrimp, peeled and deveined
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup fish stock
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– ¼ cup fresh cilantro, chopped
– 1 red bell pepper, thinly sliced
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Incorporate the red curry paste, toasting it for 30 seconds to deepen its flavor.
5. Pour in the full-fat coconut milk and fish stock, bringing the mixture to a gentle simmer over medium heat.
6. Add the thinly sliced red bell pepper and simmer for 5 minutes until slightly tender.
7. Gently place the ono cubes into the simmering liquid, cooking for 3 minutes without stirring to avoid breaking the fish.
8. Add the peeled and deveined shrimp, simmering for an additional 2-3 minutes until opaque and curled.
9. Remove from heat and stir in the fish sauce and fresh lime juice.
10. Fold in the chopped fresh cilantro just before serving.
Rich and velvety, this curry boasts a luxurious texture from the coconut milk, complemented by the tender ono and succulent shrimp. The aromatic blend of curry paste and fresh herbs creates a balanced, slightly spicy flavor profile. Serve it over jasmine rice or with crusty bread to soak up every last drop of the flavorful broth.
Grilled Ono Steaks with Teriyaki Glaze
Crafting perfectly grilled Ono steaks with a glossy teriyaki glaze requires precision and attention to technique. Carefully selecting fresh ingredients and following these methodical steps will yield restaurant-quality results right in your own kitchen. Let’s walk through each stage together to ensure your success.
Ingredients
– 4 (6-ounce) Ono steaks, approximately 1-inch thick
– 1/4 cup premium soy sauce
– 2 tablespoons mirin
– 2 tablespoons granulated sugar
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 teaspoon toasted sesame oil
– 2 tablespoons high-heat vegetable oil
– 1 tablespoon toasted sesame seeds
– 2 scallions, thinly sliced on the bias
Instructions
1. Combine 1/4 cup premium soy sauce, 2 tablespoons mirin, 2 tablespoons granulated sugar, 1 tablespoon freshly grated ginger root, and 2 cloves finely minced garlic in a small saucepan.
2. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar completely dissolves, approximately 2-3 minutes.
3. Reduce heat to low and continue simmering for 5-7 minutes until the sauce thickens to a glaze consistency that coats the back of a spoon.
4. Remove from heat and stir in 1 teaspoon toasted sesame oil, then set aside to cool slightly.
5. Pat 4 (6-ounce) Ono steaks completely dry with paper towels to ensure proper searing.
6. Brush both sides of each steak lightly with 2 tablespoons high-heat vegetable oil and season generously with kosher salt.
7. Preheat your grill to high heat, approximately 450-500°F, and clean the grates thoroughly.
8. Place the steaks on the hottest part of the grill and cook undisturbed for 3-4 minutes to develop deep grill marks.
9. Flip the steaks using tongs and cook for another 3-4 minutes on the second side for medium-rare doneness.
10. Brush the teriyaki glaze generously over both sides of the steaks during the last minute of cooking.
11. Transfer the glazed steaks to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
12. Sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions before serving.
Perfectly executed Ono steaks showcase a beautiful caramelized crust that gives way to tender, flaky flesh beneath the sticky-sweet glaze. The interplay between the savory soy depth and subtle ginger heat creates a complex flavor profile that lingers pleasantly. Consider serving over steamed jasmine rice to catch every drop of the exquisite teriyaki sauce, or pair with grilled pineapple rings for a tropical twist that complements the fish’s natural sweetness.
Seared Ono with Garlic and Soy Sauce
Let’s master this simple yet elegant preparation of ono, a Hawaiian fish prized for its firm texture and mild flavor. Learning to sear it properly with garlic and soy creates a restaurant-quality dish at home.
Ingredients
– 2 (6-ounce) ono fillets, skin-on
– 2 tablespoons grapeseed oil
– 4 cloves garlic, thinly sliced
– 3 tablespoons low-sodium soy sauce
– 1 tablespoon unsalted butter
– 1 teaspoon freshly squeezed lemon juice
– ¼ teaspoon freshly ground black pepper
Instructions
1. Pat the ono fillets completely dry with paper towels to ensure proper searing.
2. Season both sides of the fillets evenly with black pepper.
3. Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat until shimmering, approximately 375°F.
4. Place the fillets skin-side down in the hot oil, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook undisturbed for 3-4 minutes until the skin is crispy and golden brown.
6. Flip the fillets carefully using a fish spatula and cook for another 2-3 minutes until the internal temperature reaches 145°F.
7. Transfer the cooked fillets to a warm plate and tent loosely with foil.
8. Reduce the heat to medium and add the thinly sliced garlic to the same skillet.
9. Sauté the garlic for 45-60 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
10. Pour in the soy sauce and lemon juice, scraping up any browned bits from the pan bottom.
11. Add the unsalted butter and swirl the pan continuously until the sauce emulsifies and slightly thickens, about 30 seconds.
12. Spoon the garlic-soy sauce immediately over the rested ono fillets.
Crispy-skinned ono yields to a moist, flaky interior that beautifully absorbs the umami-rich garlic-soy glaze. Consider serving it over jasmine rice to catch every drop of the savory sauce, or alongside quick-blanched asparagus for contrasting texture.
Ono Fish Cakes with Sweet Chili Sauce
Venturing into Hawaiian cuisine brings us to these delightful fish cakes, which combine simplicity with vibrant island flavors. Ono fish, known for its firm texture and mild taste, forms the perfect base for these pan-fried cakes, while the sweet chili sauce adds a tangy, slightly spicy finish that balances the dish beautifully. Let’s walk through each step together to ensure your results are restaurant-quality.
Ingredients
– 1 lb ono fish fillets, skinless and finely diced
– ¼ cup panko breadcrumbs
– 2 tbsp mayonnaise
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp fresh ginger, microplaned
– 2 cloves garlic, minced
– 2 tbsp cilantro, finely chopped
– 1 tsp sea salt
– ½ tsp white pepper
– 2 tbsp clarified butter
– ½ cup sweet chili sauce
Instructions
1. Place the diced ono fish in a medium mixing bowl.
2. Add the panko breadcrumbs, mayonnaise, lightly beaten pasture-raised egg, microplaned fresh ginger, minced garlic, finely chopped cilantro, sea salt, and white pepper to the bowl.
3. Gently mix all ingredients with your hands until just combined, being careful not to overwork the mixture to keep the cakes tender.
4. Divide the mixture into 8 equal portions and shape each into a ½-inch thick patty.
5. Heat the clarified butter in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet, leaving space between them to allow for even browning.
7. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess butter.
9. Serve immediately drizzled with sweet chili sauce.
Yielding a crisp exterior and moist, flaky interior, these fish cakes offer a delightful contrast in textures. The sweet chili sauce provides a glossy, mildly spicy counterpoint that enhances the delicate flavor of the ono. For a creative twist, try serving them atop a bed of crisp greens with a squeeze of fresh lime to brighten the dish.
Lemongrass and Ono Stew
Envision a fragrant, comforting stew that marries the bright, citrusy notes of lemongrass with the firm, succulent texture of ono fish. This methodical preparation builds layers of flavor while keeping the fish perfectly tender, making it an ideal dish for both weeknight dinners and special occasions. Follow these precise steps to create a restaurant-quality stew in your own kitchen.
Ingredients
– 1.5 pounds ono fillets, skin removed and cut into 1-inch cubes
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 stalks fresh lemongrass, tender inner parts only, finely minced
– 4 cloves garlic, thinly sliced
– 1 tablespoon fresh ginger, grated
– 4 cups homemade fish stock
– 1 cup full-fat coconut milk
– 2 tablespoons fish sauce
– 1 teaspoon raw turbinado sugar
– 1 fresh red Thai chili, thinly sliced (optional)
– 1/4 cup fresh cilantro leaves, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Pat the ono cubes dry with paper towels to ensure proper searing.
2. Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
3. Sear the ono cubes for 90 seconds per side until golden brown, then transfer to a plate.
4. Reduce the heat to medium and sauté the diced onion for 5 minutes until translucent.
5. Add the minced lemongrass, sliced garlic, and grated ginger, cooking for 2 minutes until fragrant.
6. Pour in the fish stock and bring to a gentle simmer, scraping any browned bits from the bottom.
7. Stir in the coconut milk, fish sauce, and turbinado sugar until fully incorporated.
8. Simmer the broth uncovered for 15 minutes to allow the flavors to meld.
9. Gently return the seared ono to the pot, along with any accumulated juices.
10. Cook the stew for 4 minutes, just until the fish is opaque and flakes easily with a fork.
11. Remove from heat and stir in the sliced Thai chili if using.
12. Ladle the stew into bowls and garnish with fresh cilantro leaves.
13. Serve immediately with lime wedges on the side for squeezing.
Delicately flaky ono swims in a aromatic, silky broth that balances tangy lemongrass with rich coconut undertones. The stew’s texture is luxuriously smooth yet light, making it perfect served over jasmine rice or with crusty bread for soaking up every last drop. For a creative twist, top with crispy shallots or a drizzle of chili oil to add contrasting crunch and heat.
Ono Sashimi with Ponzu Sauce
Keeping your sashimi game elevated requires pristine ingredients and precise technique. Ono sashimi with ponzu sauce showcases the delicate sweetness of this Hawaiian fish while balancing it with citrusy umami notes. Let’s walk through preparing this restaurant-quality dish at home.
Ingredients
– 1 lb sushi-grade ono fillet, skin removed
– ¼ cup freshly squeezed yuzu juice
– 2 tbsp usukuchi soy sauce
– 1 tsp mirin
– ½ tsp freshly grated ginger root
– 1 scallion, finely julienned
– 1 tbsp toasted white sesame seeds
– ¼ daikon radish, finely grated
Instructions
1. Place the ono fillet on a chilled cutting board to maintain its firm texture.
2. Using a razor-sharp santoku knife, slice the fish against the grain into ¼-inch thick pieces at a 45-degree angle.
3. Arrange the sliced ono in a single layer on a pre-chilled ceramic platter.
4. Combine yuzu juice, usukuchi soy sauce, mirin, and freshly grated ginger in a small mixing bowl.
5. Whisk the ponzu sauce vigorously for 30 seconds until fully emulsified.
6. Drizzle 2 tablespoons of the ponzu sauce evenly over the arranged sashimi.
7. Garnish with finely julienned scallion and toasted white sesame seeds.
8. Serve immediately with the remaining ponzu sauce and freshly grated daikon radish on the side.
Crystalline in appearance with a buttery-soft texture, the ono melts delicately against the bright acidity of the ponzu. Consider serving this atop a small mound of shaved ice to maintain optimal temperature, or pair with crisp cucumber ribbons for contrasting crunch. The clean finish makes it perfect as a palate-cleansing course between richer dishes.
Ono and Ginger Garlic Fried Rice
Mastering the art of fried rice begins with quality ingredients and precise technique. This Ono and Ginger Garlic Fried Rice transforms simple components into an extraordinary meal with layers of umami and aromatic depth. Let’s build this dish step by step for perfect results every time.
Ingredients
– 2 cups day-old jasmine rice, grains separated
– 12 ounces ono fillet, skin removed and cut into ½-inch cubes
– 3 tablespoons clarified butter, divided
– 2 tablespoons avocado oil
– 4 large pasture-raised eggs, lightly beaten
– ¼ cup finely minced fresh ginger
– 6 garlic cloves, microplaned
– 3 tablespoons tamari
– 1 tablespoon toasted sesame oil
– 4 scallions, thinly sliced on bias
– 1 teaspoon freshly ground white pepper
Instructions
1. Pat the ono cubes completely dry with paper towels to ensure proper searing.
2. Heat a large carbon steel wok over high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.
3. Add 1 tablespoon clarified butter and swirl to coat the wok surface evenly.
4. Sear the ono cubes in a single layer without moving for 90 seconds to develop a golden crust.
5. Flip each piece and cook for another 60 seconds until just opaque throughout, then transfer to a clean plate.
6. Wipe the wok clean with a paper towel to remove any residual moisture.
7. Add remaining 2 tablespoons clarified butter and avocado oil, heating until shimmering but not smoking.
8. Pour in the beaten eggs and immediately scramble with chopsticks for 45 seconds until softly set but still moist.
9. Push the eggs to one side of the wok and add the minced ginger and microplaned garlic to the exposed surface.
10. Toast the aromatics for 30 seconds until fragrant but not browned, stirring constantly.
11. Incorporate the day-old rice, breaking up any clumps with a wok spatula.
12. Stir-fry the mixture vigorously for 3 minutes, using a pressing motion to ensure each grain heats through.
13. Drizzle the tamari around the perimeter of the wok so it caramelizes upon contact with the hot surface.
14. Return the seared ono and any accumulated juices to the wok, gently folding to combine.
15. Remove from heat and finish with toasted sesame oil, sliced scallions, and white pepper, tossing to distribute evenly.
What emerges is a textural symphony—fluffy rice grains separate yet coated in savory richness, tender ono pieces providing buttery contrast, and crispy egg curds adding delightful variation. Serve immediately in warmed bowls, perhaps topped with a drizzle of chili crisp or accompanied by quick-pickled vegetables for brightness that cuts through the dish’s profound umami depth.
Crispy Ono with Wasabi Mayo Dip
Crispy ono fish with a zesty wasabi mayo dip makes for an elegant yet approachable weeknight dinner that comes together with minimal fuss. Combining the delicate, flaky texture of ono with the bold kick of wasabi creates a harmonious balance of flavors that will impress even the most discerning palates.
Ingredients
– 1 lb ono fillets, skin removed and patted dry
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup avocado oil
– ½ cup high-quality mayonnaise
– 1 tbsp prepared wasabi paste
– 1 tsp fresh lemon juice
– ¼ tsp fine sea salt
– ⅛ tsp freshly ground black pepper
Instructions
1. Pat the ono fillets completely dry with paper towels to ensure maximum crispiness when fried.
2. Place the all-purpose flour in a shallow dish and season with fine sea salt and freshly ground black pepper.
3. Pour the lightly beaten pasture-raised eggs into a second shallow dish.
4. Spread the panko breadcrumbs in a third shallow dish, creating a standard breading station.
5. Dredge each ono fillet first in the seasoned flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
7. Press the egg-coated fillet firmly into the panko breadcrumbs, ensuring an even, complete coating on all sides.
8. Heat the avocado oil in a large skillet over medium-high heat until it reaches 350°F, verified with a deep-fry thermometer.
9. Carefully place the breaded ono fillets into the hot oil, working in batches to avoid overcrowding the pan.
10. Fry for 3-4 minutes per side until the coating is golden brown and crispy.
11. Transfer the cooked fillets to a wire rack set over a baking sheet to drain excess oil and maintain crispness.
12. Combine the high-quality mayonnaise, prepared wasabi paste, and fresh lemon juice in a small bowl, whisking until smooth and fully incorporated.
13. Season the wasabi mayo dip with a pinch of fine sea salt to balance the flavors.
Heavenly crisp exterior gives way to tender, flaky ono that pairs perfectly with the sinus-clearing heat of the wasabi mayo. Serve immediately alongside steamed jasmine rice and quick-pickled vegetables for a complete meal, or slice into strips for an elegant appetizer presentation at your next dinner party.
Conclusion
Packed with authentic island flavors, this collection offers endless culinary inspiration for your kitchen. We hope you’ll try these delicious recipes, share your favorites in the comments below, and pin this article to your Pinterest boards to spread the aloha spirit!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
