Ono Recipes, Wahoo Recipes? Grilled Ono with Soy, Ginger and Garlic
This is my favorite grilled Ono recipes or Wahoo recipes. The flavors just work perfectly. You may think I picked this up in Hawaii, but no at home in San Francisco. In our kitchen at Lehr’s Greenhouse the classic Chinese version of this was often the kitchen meal. The Chinese influence is strong in this, however in classical Chinese cuisine the fish would be steamed. That would not work for Ono. It is too lean a fish and too good grilled. The fish is marinated, grilled then topped with a hot oil baste, tons of flavor! Not spicy, but very satisfying. So, check this one out. You will be glad you did!
This ono recipe or waho recipe can also be made with Halibut (excellent) Albacore tuna or Tombo in Hawaii, Mahi Mahi or Salmon. But if you can find Ono, this is one of the best grilled Ono recipes!
One important note, check out our other fish pages too! Many of the sauces and preparations work super for Ono or Wahoo!
4 8 ounce portions of Ono/Wahoo filet. 4 servings. I like to cut out the dark part on the filets., it is optional however.
Soy, Ginger, Garlic and Sesame Marinade
2 teaspoon finely chopped garlic
2 teaspoon finely chopped fresh ginger
1/4 cup soy sauce
1/4 cup white wine
2 teaspoons sesame oil
Marinate the fish for one hour.
Prepare the fish for the grill. I like a nice hot grill for the Ono, direct heat.
Ono is a very lean fish and is not good cooked well done or overcooked so keep an eye on it and cook to medium or medium well at the most. Grill your Ono making nice grill marks on the hot grill. For timing figure something like six to 8 minute per inch of thickness of the filet. As mentioned previously do not overcook your Ono.
Soy, Garlic, Ginger and Sesame Oil
In a saute pan place:
3 tablespoons peanut or canola oil
2 teaspoons garlic finely chopped
2 teaspoons fresh ginger finely chopped
1 green onion finely sliced at a 45 degree angle
2 teaspoons sesame oil
1 teaspoon soy sauce
Place the peanut or canola oil in a saute pan, heat over medium high heat. When there is a shimmer on the surface of the oil or it just begins to smoke, add the garlic, ginger and stir. Add the green onions, sesame oil, and soy sauce turn off the heat.
Top the cooked Ono with the sauce.
I like to serve this with a fried or steamed rice.
For a wine choice, I had a really nice Argentine blend I picked up at Whole Paycheck, oops Whole Foods. Actually a great deal! Invovacion from the Medoza appellation of Argentina, Santa Julia Winery. It is a Torrontes and Pinot Grigio blend, lots of pear flavor. Nice off dry to compliment the asian flavors in the dish. Other choices may be a nice dry Gewurztraminer or dry Riesling.
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