Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

Why This Recipe Works

Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa combines the delicious flavors of fresh fish with a sweet and savory glaze. Ono, also known as Wahoo, is a mild, flaky fish that pairs well with tropical ingredients like pineapple. The honey soy glaze adds depth and caramelization, enhancing the fish’s natural flavor. The vibrant pineapple salsa brings freshness and a bit of heat, making this dish a perfect showcase of Hawaiian cuisine.

Why you should try this recipe

This recipe is not just easy to make, but it also brings a taste of Hawaii to your kitchen. The combination of sweet, tangy, and savory flavors creates an exquisite dish that is sure to impress family and friends. It’s perfect for a summer BBQ or a casual dinner. You can enjoy the healthy benefits of fish, fresh fruits, and plenty of herbs while delighting your taste buds.

How to make Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

Ingredients:

• 1 1/2 lbs Fresh Ono, cut into 4-6 pieces
• 1/3 C soy sauce
• 1/3 C honey
• 3 T sliced ginger
• 2 cloves garlic, minced
• 1 T olive oil
• 1/2 pineapple, peeled, cored, small diced (about 3 cups)
• 1 jalapeño, seeds removed, very finely diced
• 1 mild red chili or 1/4 C diced red bell pepper
• 1/4 C finely diced red onion
• 1 tsp finely minced or grated ginger root
• 1/2 cup chopped cilantro
• 1 small lime, zested and juiced
• 1/8 tsp kosher salt
• 1 pinch sugar (optional)

Equipments Needed

• Large bowl
• Whisk
• Grill or skillet
• Cutting board
• Knife
• Serving plate

Step-by-Step Instructions:

Part 1: Marinate Fish and Make Salsa

1. In a large bowl, whisk together soy sauce, honey, sliced ginger, and minced garlic.
2. Add the Ono pieces to the marinade and coat well. Let it marinate in the refrigerator for 30 minutes.
3. While the fish is marinating, prepare the pineapple salsa. In another bowl, combine the diced pineapple, jalapeño, red chili or red bell pepper, red onion, grated ginger, cilantro, lime zest, lime juice, kosher salt, and optional sugar. Mix well and set aside.

Part 2: Cook and Serve

4. Heat the olive oil in a grill or skillet over medium-high heat.
5. Remove the Ono from the marinade and place it on the grill or skillet. Cook for about 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork.
6. Serve the seared Ono topped with the pineapple salsa.

How to serve Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

Serve the seared Ono on a plate with a generous scoop of pineapple salsa on top. Pair it with a side of steamed rice or a fresh green salad for a complete meal. Garnish with additional cilantro or lime wedges if desired.

How to store Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to separate the fish from the salsa to keep everything fresh. Reheat the fish gently in a skillet or microwave before serving.

Tips & Tricks

• For added flavor, try leaving the Ono in the marinade for up to 2 hours.
• Fresh pineapple works best, but you can also use canned pineapple if needed.
• Adjust the heat level by adding more or less jalapeño depending on your preference.

Variations & Substitutions

• If you can’t find Ono, you can substitute it with another type of firm fish like Mahi-mahi or salmon.
• For a vegan option, use firm tofu instead of fish, and grill it the same way.
• Add diced avocado to the salsa for extra creaminess.

FAQs

1. 
   

   Can I use frozen Ono?
   Yes, you can use frozen Ono. Just make sure to thaw it completely and pat it dry before marinating and cooking.

2. 
   

   Is this recipe gluten-free?
   Yes, this recipe is gluten-free if you use gluten-free soy sauce or tamari.

3. 
   

   Can I make the salsa ahead of time?
   Absolutely! You can prepare the salsa a few hours in advance. Just make sure to store it in the refrigerator until you’re ready to serve.

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