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Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

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A vibrant and flavorful dish featuring seared Ono fish with a sweet honey soy glaze, complemented by a fresh pineapple salsa.

Ingredients

Scale
  • 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)

Instructions

  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. Prepare the pineapple salsa by combining 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.
  4. Heat 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.

Notes

For added flavor, marinate the Ono for up to 2 hours. Fresh pineapple is recommended, but canned can also be used. Adjust heat level by modifying jalapeño quantity.

Nutrition

Find it online: https://voxrecipes.com/seared-hawaiian-ono-honey-soy-glaze-pineapple-salsa/