The fish is marinated, grilled then topped with a hot oil baste, tons of flavor! Not spicy, but very satisfying. It is too lean a fish and too good grilled. The Chinese influence is strong in this, however in classical Chinese cuisine the fish would be steamed. In our kitchen at Lehr’s Greenhouse the classic Chinese version of this was often the kitchen meal. You may think I picked this up in Hawaii, but no this Ono recipe comes from home in San Francisco. This is one of my favorite grilled Ono recipes or Wahoo recipes. I like to serve this with a nice simple coleslaw, potatoes au gratin and garlic bread! Enjoy! Turn the fish around half way through and put nice grill marks on both sides. Allow accordingly, however I would short the time on this up to around 8-9 minutes per inch, particularly if the fish is really fresh. According to the Canadian Fish Cooking Method fish should be cooked for 10 minutes per inch of thickness at 400 to 450 degrees. It is important not to over cook Ono since it is a lean fish and will be dry if it is overcooked. When the grill is nice and hot grill your ono. If using charcoal or mesquite wait until a nice uniform gray ash has covered the coals. Heat your grill for medium high direct heat. Then sprinkle with paprika and oil, rub it around to ensure it is coated with the oil. Lay out your filets and rub with the garlic, sprinkle with the lemon juice and salt lightly. (if you like spicy you can use blackening spice) This recipe works for steaks too.ġ teaspoon smoked paprika or sweet paprika. Well here it is! This is best off charcoal or mesquite, but good from the gas grill too.Ĥ six to eight ounce pieces of Ono filet. You can use the leftover marinade mix to baste the fish while it is grilling.Ono is an amazing fish from the grill and sometimes you just want a simple Ono recipe like that great fish house restaurant. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes. Bake for 1/2 hour in oven preheated to 350 degrees F. Coat the fish all over with this mixture. Mix mayonnaise, lemon and lime juice, pickle relish, and chives. You can bake or grill wahoo and it will make a fine meal either way. Wahoo can reach up to 6 feet in length, and weigh up to 100 pounds, so a single fish–if and when someone is lucky to find and catch one–can provide a good deal of meat. (Others say, though, that it comes from the name of Oahu, one of the Hawaiian islands.) A few people have claimed that its name comes from the shout of “Wahoo!” by those fishermen who manage to hook one. Solitary individuals are generally taken as a “bycatch” with tuna and other large species.Īs a side note, wahoo is a very fast running fish-some say the fastest fish in the world. It rarely schools with others of its kind, so fisherman are lucky to ever find more than one or two in any given haul. There are two reasons for this that I’m aware of:ġ) Wahoo is in high demand from seafood connoisseurs who prize it for its delicate, white, high-quality flesh.Ģ) Wahoo is a real loner among fish. Wahoo is not exactly the cheapest fish in the seafood market, nor is it one that’s always readily available. Wahoo! I have to admit, I love the name of this fish.
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