Grilled Ono with Lime (Print Version)

Tender Ono fillets grilled to perfection with zesty lime, pink Himalayan salt, and a touch of olive oil for a simple Hawaiian delight.

# Ingredients:

→ Main Ingredients

01 - Ono fillets
02 - Himalayan pink salt, to taste
03 - Freshly cracked black pepper, to taste
04 - Zest of 1 lime
05 - Juice of 1/2 lime, more for garnish if desired
06 - Olive oil or cooking oil, for basting

# Steps:

01 - Preheat your grill to medium-high heat.
02 - Lightly rinse the Ono fillets and pat them dry.
03 - Using a basting brush, lightly coat the fish with a thin layer of olive oil on both sides.
04 - Season both sides of the fillets with freshly cracked black pepper and a pinch of Himalayan pink salt.
05 - Carefully zest the skin of a lime using a microplane, then sprinkle the zest over the fillets.
06 - Squeeze half a lime evenly over the seasoned fish, then allow the fillets to sit for 15-20 minutes.
07 - Place the fillets on the grill and cook for 5-7 minutes per side, until the fish flakes easily but remains moist.
08 - Remove the fillets from the grill, optionally squeeze more lime juice on top, and serve immediately.

# Notes:

01 - Be gentle when flipping the fish to preserve its delicate texture.
02 - Let the fish rest for a few minutes after grilling for optimal flavor.

Go Back