Ono, often referred to as wahoo, is a detailed relative of the king mackerel. Unlike true mackerel, ono hardly college, however teams is also discovered round fish aggregation buoys. Surface catches point out that ono go along with banks, pinnacles and flotsam. However, longline catches recommend that this species could also be broadly disbursed within the open ocean. Ono might develop to greater than 100 kilos in spherical weight, however the standard measurement of the fish stuck in Hawaii is Eight to 30 kilos in spherical weight.
Ono flesh is whiter, flakier, and has a extra refined texture than the beef of different fast-swimming, pelagic species. Although ono might make oceanic migrations so far as the ones of tuna and marlin, it accommodates much less of the strong-tasting “blood meat” muscle that the latter species use for long-distance swimming.
This recipe may also be achieved inside of or in your grill. If grilled, be expecting the cooking time to be Four to five mins consistent with facet. Ono supplies a really perfect canvass for a wide variety of facet dishes from fried rice to Asian vegetable sautee.
Ingredients:
Hawaiian Wahoo (Ono) 4 / 6oz or 8 / 9oz Fillets
2 Tbsp Smoked Paprika Rub
Olive Oil
Sea Salt
Black Pepper
Lemon wedges for garnish
Instructions: Spray pan with nonstick spray or brush with olive oil to stop sticking.
Preheat on med-high for approximately 5 mins.
Pre-Heat Oven to 350 F
Sprinkle the Salt, Pepper & Smoked Paprika Rub at the meat facet of the Ono.
Place fillets on grill pores and skin facet down and cook dinner, turning a couple of times 3-4 Minutes consistent with facet.
Move Pan to Oven for Four to five Minutes to complete.
Fish is completed when the Ono flakes simply.
Squeeze on recent lemon and serve scorching.
Plating:
Place each and every Ono Fillet on a Plate along with your Side Dish.
