A cousin of the King Mackerel, ono is a delicious fish for grilling. Hawaiian ono, also called wahoo, has flaky, white meat that is delicate and mildly flavored when fresh. Even though it migrates just as far as marlin and tuna, it doesn’t have the strongly flavored flesh that the other fish use to travel long distances. It tastes mildly sweet, with firm flesh that breaks up into big, round flakes after it’s been cooked.
The ono can reach up to 100 pounds, but usually the ones that make it to the market are around 10 to 30 pounds. They are sold both whole and in cuts, and they can be found for a reasonable price in many Hawaiian grocery stores.
I love ono because it is great on the grill whether you decide to go with a complex recipe or a simple one. The recipe below is fast, easy, and great for any occasion, making it the best grilled ono fish recipe on the web. Grilled Ono can be served with any vegetable side dish or rice. I’ve done it with potatoes, collard greens, and even bock choy. It can also be cut and placed into tortillas for some yummy fish tacos. I hope you enjoy!
Step 1 – Prepare the Fish
If you haven’t already, clean your filets. For some, this is just trimming out the blood line. For others, it also means removing the skin. You can cook the ono with or without its skin. This is just a personal preference. I like leaving the skin on, while my friend has said that she thinks it grills better without the skin.
After you’ve cleaned your filets, sprinkle them with a little bit of salt and rub them with your chopped garlic. Then, put the lemon juice on them and let them sit in the mixture for ten to fifteen minutes. After they’ve marinated, rub in the olive oil and paprika. Make sure each filet is completed coated in oil.
Step 2 – Heat up the Grill
You want your grill to be at medium high heat (around 400ºF to 450ºF). If you’re using a charcoal grill, wait until you see that grey ash is coating the coals before you start cooking your ono.
Step 3 – Grill the Ono
Once your grill is ready, start cooking the ono. Something to keep in mind is that ono is lean, so make sure you don’t overcook it to avoid dry fish. Grilling for about six to eight minutes for every inch of thickness is a good estimate for getting your filets perfectly cooked. That means about three to four minutes for each side. Remember to turn your filets halfway into the grilling process to ensure both sides get nice seared grill marks.
Step 4 –Serve
After your ono filets are medium to medium-well, move them off the grill and onto your plates. They’re ready to be eaten! If you need to keep them warm, just put some foil over the top.
I’ve found with most fresh, high quality meats that the simpler the grilling method, the better it turns out. The great thing about ono is that it is filled with important vitamins that your body needs. So in addition to being delicious, it’s also nutritious and low in calories.
A six-ounce serving contains an estimated 422 calories, many of which come from proteins. It also contains a significant number of vitamins B12, D, niacin, and riboflavin. Other vitamins include vitamin A, K, E, C, thiamin, and folate.
So what are you waiting for? Try the recipe and let me know what you think in the comments below.