Grilled Ono Fillets with Zesty Lime
This recipe features the delicate Ono fish, known for its flaky texture and mild flavor, which is grilled to perfection and then drizzled with a zesty lemon butter sauce. The Ono is first marinated briefly in a mixture of olive oil, lemon zest, and herbs to enhance its natural flavor. Once grilled, the fish is topped with a sauce made from butter, garlic, and fresh lemon juice, which adds a tangy and rich finish to the dish. This light and fresh recipe is ideal for a summertime meal and pairs well with a variety of sides, such as steamed vegetables, roasted potatoes, or a crisp garden salad. It's a simple yet impressive dish that celebrates the flavors of the sea with a citrus twist. Description by ChatGPT.
In this refreshing recipe, we're taking a trip to the sunny shores of Hawaii with Linda's Pantry. Ono fillets, also known as wahoo, are the star of the show, boasting a firm texture and a mild flavor that makes them perfect for the grill. Let's get ready to infuse these fillets with the bright notes of lime, a touch of seasoning, and the smoky kiss of the grill.
### Ingredients:
- Ono fillets (quantity as needed for your servings)
- Salt, to taste (Himalayan pink salt recommended)
- Freshly cracked black pepper, to taste
- Zest of 1 lime
- Fresh lime juice (about 1/2 lime, more for garnish if desired)
- Olive oil or cooking oil for basting
Equipment:
- Grill (preferably outdoor, but a grill pan can be used)
- Basting brush
- Microplane or zester
- Sharp knife
- Tongs for flipping the fish
Instructions:
1. Preheat your grill to medium-high heat.
2. Begin by lightly rinsing your Ono fillets and patting them dry.
3. Using a basting brush, lightly coat the fish with a thin layer of olive oil on both sides to prevent sticking on the grill and to help the seasonings adhere.
4. Season both sides of the fillets with freshly cracked black pepper and a pinch of Himalayan pink salt for a subtle, mineral-infused flavor.
5. With a microplane or zester, carefully zest the skin of a lime, avoiding the bitter white pith. Sprinkle the zest over the fillets for a fragrant citrus note.
6. Turn over the fillets and repeat the seasoning on the other side, ensuring an even coat.
7. Roll the lime on the counter to soften it, then cut it in half. Squeeze the juice of half the lime evenly over the seasoned fish.
8. Allow the fillets to sit and marinate for about 15-20 minutes while your grill finishes heating.
9. Once the grill is ready, place the fillets on the grill grates. Grill the fillets for about 5-7 minutes per side, or until they flake easily with a fork but remain moist on the inside.
10. Once done, remove from the grill and optionally, squeeze a bit more fresh lime juice on top for an extra zing.
11. Serve immediately alongside a fresh salad or your choice of sides.
Cooking Tips:
- Be gentle when flipping the fish to preserve its delicate texture.
- Let the fish rest for a few minutes after grilling for optimal flavor and juiciness.
Prep Time: 10 minutes
Cook Time: 10-15 minutes depending on the thickness of your fillets
Total Time: 20-25 minutes
Servings: Adjust the number of fillets according to the number of people being served.
Enjoy this lightly seasoned and grilled Ono fillet that brings a taste of the Hawaiian islands to your table. The simplicity of this dish allows the natural flavors of the fish to shine, complemented by the citrusy zest of lime for an unforgettable dining experience. Recipe courtesy of Linda's Pantry, which you can explore further at https://www.youtube.com/@LindasPantry for more delightful recipes.
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