Zesty Hawaiian Grilled Ono

This simple grilled Ono recipe celebrates the delicate flavor of this prized Hawaiian fish with just a touch of citrus. The minimal seasonings allow the natural sweetness of the Ono to shine through, creating a light yet satisfying meal that transports you straight to the islands.

I discovered this preparation method during a trip to Maui where a local fisherman showed me how the simplest approach often yields the most authentic flavors. Since then, it's become my go-to recipe whenever I can find fresh Ono at my local seafood market.

Ingredients

• Ono fillets: The star of the show, also known as wahoo, this firm white fish has a mild, sweet flavor that pairs perfectly with citrus
• Salt: I recommend Himalayan pink salt for its subtle mineral notes that complement seafood beautifully
• Freshly cracked black pepper: Provides a gentle heat that enhances without overwhelming
• Lime zest: Contains the aromatic oils that add brightness without acidity
• Fresh lime juice: The citrus acidity balances the richness of the fish
• Olive oil: Creates a protective barrier to keep the fish moist during grilling

Step-by-Step Instructions

Prepare the fish:

Rinse the Ono fillets gently under cold water, then pat thoroughly dry with paper towels. This ensures proper searing and prevents the fish from steaming on the grill. Make sure to remove any excess moisture as this will help achieve those beautiful grill marks.

Season with care:

Brush a light coating of olive oil on both sides of the fillets. The key here is light your fish should glisten but not be swimming in oil. Season both sides with a pinch of Himalayan pink salt and freshly cracked black pepper, distributing evenly across the surface of the fish.

Add the citrus elements:

Zest an entire lime directly onto the fish, making sure to only remove the green outer layer and avoid the bitter white pith. Next, squeeze the juice from half the lime over the fillets, allowing the bright acidity to begin gently cooking the surface proteins. Let the fish marinate for 15 to 20 minutes at room temperature.

Master the grill:

Preheat your grill to medium high heat around 400°F. Place the fillets directly on clean, oiled grates and resist the urge to move them for at least 5 minutes. This allows the proteins to set and prevents sticking. Gently flip using a fish spatula and cook for an additional 5 to 7 minutes until the fish flakes easily but remains moist in the center.

Pin

The first time I served this dish at a family gathering, my seafood skeptical nephew asked for seconds and then the recipe. The simple lime preparation makes even those who normally shy away from fish into instant fans. The freshness of the lime cuts through any potential fishiness, highlighting only the sweet, clean flavor of the Ono.

Selecting the Perfect Ono

When shopping for Ono, look for fillets with firm, translucent flesh that springs back when pressed gently. The surface should be moist but not slimy, and there should be no strong fishy odor. If possible, ask your fishmonger when the fish arrived at the market. Fresh is always best with delicate fish like Ono. The thickness of the fillets should be consistent to ensure even cooking throughout.

Simple Variations

While this recipe celebrates simplicity, you can create subtle variations without losing the essence of the dish. Try adding a teaspoon of honey to the lime juice for a sweet glaze that caramelizes beautifully on the grill. For a tropical twist, include a tablespoon of finely minced ginger along with the lime zest. If you enjoy heat, a pinch of crushed red pepper flakes or a thinly sliced serrano pepper can add a pleasant kick that pairs wonderfully with the citrus notes.

Pin

Serving Suggestions

Ono pairs wonderfully with simple sides that complement rather than compete with its delicate flavor. I love serving it alongside coconut rice and a crisp mango slaw for a complete Hawaiian inspired meal. For a lighter option, plate it on a bed of arugula dressed simply with olive oil and a squeeze of lime. A side of grilled pineapple also makes an excellent accompaniment, the caramelized sweetness balancing perfectly with the zesty fish.

Recipe FAQs

→ What is Ono fish and what does it taste like?

Ono, also known as Wahoo, is a prized Hawaiian fish with firm, lean white meat. It has a mild, sweet flavor similar to mackerel but less fishy, with a texture comparable to swordfish. When cooked properly, Ono remains moist with large, tender flakes.

→ Can I use other fish instead of Ono in this dish?

Yes, you can substitute Ono with other firm white fish like mahi-mahi, swordfish, or halibut. Each will provide a slightly different flavor profile but will work well with the lime and simple seasoning approach.

→ How do I know when the fish is perfectly cooked?

Ono is perfectly cooked when it flakes easily with a fork but still remains moist inside. This typically takes about 5-7 minutes per side on a medium-high heat grill, depending on thickness. The fish should appear opaque throughout when done.

→ What side dishes pair well with grilled Ono?

Grilled Ono pairs beautifully with light sides like coconut rice, grilled vegetables, tropical fruit salsa, or a simple green salad. The mild citrus flavors of the fish complement both Hawaiian-inspired sides and Mediterranean accompaniments.

→ Can I prepare this dish without a grill?

Absolutely. While an outdoor grill provides the best flavor, you can use a grill pan on your stovetop. Alternatively, you can broil the fish in your oven for a similar effect, placing it 4-6 inches from the heat source and watching carefully to prevent overcooking.

→ How important is the resting time after grilling?

The brief resting period (2-3 minutes) after grilling is crucial as it allows the juices to redistribute throughout the fish, resulting in more tender, flavorful, and moist fillets. It's a small step that significantly improves the final texture.