Nothing says summer quite like the sizzle of grill ono fish, filling the air with its mouthwatering aroma. This Hawaiian favorite, also known as wahoo, is prized for its firm texture and mild flavor, making it an ideal choice for grilling enthusiasts. Whether you’re a culinary novice or an experienced cook, this dish is sure to become a staple in your recipe repertoire.
When I was a child, family gatherings by the beach always included the mouthwatering aroma of grill ono fish wafting through the air. My uncle, the grill master of the family, taught me how to achieve perfectly charred marks while preserving the fish’s moist, flaky texture. These cherished memories inspire me to recreate this dish and pass on the tradition to my loved ones.
Why You’ll Love This Recipe
- Simplicity: This recipe requires only a handful of ingredients, making it perfect for busy weeknights.
- Flavor: The combination of fresh herbs and a hint of citrus enhances the ono fish’s natural flavors.
- Healthy: Packed with lean protein and omega-3 fatty acids, it’s a nutritious choice for any meal.
- Versatility: Perfect for grilling outdoors or on a stovetop grill pan.
Ingredients Notes
For the best results, source fresh ono fish from a reputable fish market. Look for firm, moist fillets with a clean, ocean-fresh smell. If ono fish is unavailable, substitute with fresh swordfish or mahi-mahi. A simple marinade of olive oil, lemon juice, garlic, and fresh herbs adds depth of flavor without overpowering the fish.
Recipe Steps
Step 1
Prepare the marinade by whisking together olive oil, freshly squeezed lemon juice, minced garlic, chopped fresh parsley, salt, and pepper. Place the fish fillets in a shallow dish, coating them evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Step 2
Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over high heat. Brush the grates with oil to prevent sticking.
Step 3
Remove the fish from the marinade, allowing excess to drip off. Place the fillets on the grill, grilling each side for 4-5 minutes until the fish is opaque and flakes easily with a fork.
Step 4
Use a fish spatula to carefully flip the fillets halfway through cooking. This ensures even grilling and those beautiful charred lines.
Step 5
Transfer the grilled ono fish to a serving platter, garnish with lemon wedges and additional fresh parsley. Serve immediately for best results.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 300°F for 10 minutes. For longer storage, wrap the fillets individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
For a citrus twist, add orange or lime zest to the marinade. To accommodate dietary preferences, substitute olive oil with avocado oil or eliminate garlic for a milder flavor. For those avoiding salt, try using a salt-free citrus seasoning blend for a zesty punch.
Serving Suggestions
Grilled ono fish pairs wonderfully with a fresh garden salad or steamed seasonal vegetables. For a complete island-inspired meal, serve alongside coconut rice or grilled pineapple slices.
Frequently Asked Questions
Can I use frozen ono fish for this recipe? Yes, you can use frozen ono fish, but for best results, choose flash-frozen fillets. Thaw them overnight in the refrigerator before marinating and grilling. Fresh fish typically yields a better texture and flavor, but frozen is a convenient option.
What’s the best way to control the heat on the grill? If using a charcoal grill, arrange the coals to create a hot zone for searing and a cooler zone for finishing the cooking. For a gas grill, adjust the burners accordingly. This method allows you to achieve perfect grill marks and avoid overcooking.
How can I tell when the ono fish is done? The fish is cooked when it reaches an internal temperature of 145°F. It should appear opaque and easily flake with a fork. Be cautious of overcooking, as ono fish tends to dry out quickly.
grill ono fish
Ingredients
Main Ingredients
- 1 pound ono fish fillets fresh or thawed
- 1 tablespoon olive oil
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice freshly squeezed
Instructions
Preparation Steps
- Preheat the grill to medium-high heat.
- Brush the ono fish fillets with olive oil and season with salt and black pepper.
- Place the fish on the grill and cook for 6-7 minutes on each side, or until the fish flakes easily with a fork.
- Remove from the grill and drizzle with fresh lemon juice before serving.
