Venture beyond your usual seafood routine with these spectacular ono fish recipes! Whether you’re craving quick weeknight dinners, impressive entertaining dishes, or tropical-inspired meals, this collection transforms the mild, buttery fish into unforgettable feasts. From grilled perfection to zesty marinades, get ready to discover your new favorite way to enjoy this versatile catch. Let’s dive into these irresistible creations that will have everyone asking for seconds!
Grilled Ono with Pineapple Salsa
You’re going to love how this tropical dish comes together with such straightforward steps. Grilled Ono with Pineapple Salsa brings bright, fresh flavors to your table in under 30 minutes, perfect for busy weeknights or casual entertaining.
Ingredients
– 2 Ono fillets (about 6 ounces each)
– A generous glug of olive oil (about 2 tablespoons)
– A good pinch of kosher salt
– A couple of grinds of black pepper
– 1 cup of fresh pineapple chunks
– Half of a red bell pepper, finely diced
– A quarter of a red onion, minced
– A small handful of fresh cilantro, chopped
– A squeeze of fresh lime juice (about 1 tablespoon)
– A tiny pinch of red pepper flakes
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. Pat the Ono fillets completely dry with paper towels—this helps achieve that beautiful sear.
3. Brush both sides of the fillets with olive oil, then season evenly with kosher salt and black pepper.
4. Place the fillets on the hot grill and cook for 4-5 minutes until you see grill marks and the edges turn opaque.
5. Carefully flip the fillets using a thin spatula and grill for another 3-4 minutes until the fish flakes easily with a fork.
6. While the fish cooks, combine pineapple chunks, diced red bell pepper, minced red onion, chopped cilantro, lime juice, and red pepper flakes in a medium bowl.
7. Gently stir the salsa ingredients until well mixed, being careful not to crush the pineapple.
8. Remove the grilled Ono from the heat and let it rest for 2 minutes—this allows the juices to redistribute throughout the fish.
9. Serve the grilled Ono immediately topped with the fresh pineapple salsa.
Last night’s dinner proved this combination creates a wonderful contrast between the firm, meaty texture of the Ono and the bright, chunky salsa. The slight char from the grill complements the sweet pineapple beautifully, while the red pepper flakes add just enough heat to keep things interesting. Layer it over coconut rice or serve with grilled plantains for a complete tropical meal that transports you straight to the islands.
Pan-Seared Ono with Lemon Butter Sauce
When you want an impressive yet approachable seafood dinner, this pan-seared ono with lemon butter sauce delivers restaurant-quality results right in your own kitchen. We’ll walk through each step methodically, ensuring even beginners can achieve perfectly cooked fish with a bright, buttery sauce that elevates the mild, sweet flavor of the ono.
Ingredients
– 2 ono fillets (about 6 ounces each)
– A good sprinkle of kosher salt
– A few grinds of black pepper
– 2 tablespoons of olive oil
– 3 tablespoons of unsalted butter, cut into small pieces
– 2 cloves of garlic, minced
– A big splash of fresh lemon juice (about 2 tablespoons)
– A tablespoon of chopped fresh parsley
Instructions
1. Pat the ono fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the ono fillets in the hot skillet, laying them away from you to avoid oil splatter.
5. Cook the fillets undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip the fillets using a thin spatula and cook for another 3-4 minutes until opaque throughout.
7. Transfer the cooked fillets to a warm plate, covering loosely with foil.
8. Reduce the skillet heat to medium-low and add the butter pieces to the pan.
9. Add the minced garlic to the melted butter and cook for 30 seconds until fragrant.
10. Pour in the fresh lemon juice, stirring constantly with a wooden spoon.
11. Stir in the chopped parsley until just incorporated, about 15 seconds.
12. Spoon the lemon butter sauce directly over the plated ono fillets.
And there you have it—a dish where the firm, flaky texture of the ono contrasts beautifully with the silky, citrus-kissed sauce. Consider serving it over a bed of quinoa or with roasted asparagus to soak up every last drop of that bright butter sauce.
Ono Fish Tacos with Spicy Slaw
Many home cooks feel intimidated by fish tacos, but this Ono version with spicy slaw is surprisingly approachable. Mastering this dish requires just a few simple techniques and fresh ingredients. Let me walk you through each step methodically so you can create restaurant-quality tacos at home.
Ingredients
– 1 pound of Ono fillets, cut into 1-inch strips
– 8 small corn tortillas
– 2 cups of shredded cabbage
– 1/4 cup of mayonnaise
– 1 tablespoon of lime juice
– 1 teaspoon of chili powder
– 1/2 teaspoon of cumin
– 1/4 teaspoon of cayenne pepper
– 2 tablespoons of olive oil
– A pinch of salt
– A couple of lime wedges for serving
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the Ono fillets completely dry with paper towels to ensure crispy edges.
3. In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, cayenne pepper, and salt until fully combined.
4. Add the shredded cabbage to the bowl and toss until every strand is coated with the spicy dressing.
5. Let the slaw rest for 10 minutes while you prepare the fish to allow the flavors to meld.
6. Brush both sides of the Ono strips with olive oil and arrange them in a single layer on the baking sheet.
7. Bake the fish for 12-15 minutes until the flesh flakes easily with a fork and reaches 145°F internally.
8. While the fish bakes, warm the corn tortillas directly over a gas burner for 15 seconds per side or in a dry skillet until pliable.
9. Place two warm tortillas on each plate and divide the baked Ono evenly among them.
10. Top each taco generously with the spicy slaw, being sure to include some of the dressing from the bottom of the bowl.
11. Serve immediately with lime wedges on the side for squeezing over the top.
Here’s why these tacos stand out: the flaky, mild Ono provides the perfect canvas for the crunchy, spicy slaw that packs just enough heat to wake up your taste buds. For a fun twist, try serving them with black beans and rice, or chop any leftover fish and slaw into a vibrant taco salad the next day. The contrast between the warm, tender fish and the cool, crisp slaw makes every bite exciting.
Ono Ceviche with Lime and Avocado
Now, let’s dive into making this refreshing Ono Ceviche with Lime and Avocado—it’s the perfect dish for warm days when you want something light yet satisfying, and the best part is there’s no cooking required beyond some careful prep work.
Ingredients
– 1 pound of fresh ono (also called wahoo), cut into ½-inch cubes
– juice from 4 limes (about ½ cup)
– 1 ripe avocado, diced
– ½ red onion, thinly sliced
– 1 jalapeño, seeds removed and minced
– a big handful of fresh cilantro, chopped
– a generous pinch of salt
– a splash of olive oil
– a couple of corn tortillas for serving
Instructions
1. Place the cubed ono in a glass or ceramic bowl—avoid metal, as the acid can react and affect the flavor. 2. Pour the lime juice over the fish, making sure every piece is fully submerged. 3. Cover the bowl and refrigerate for 20–25 minutes, until the fish turns opaque and looks “cooked” from the citrus. 4. While the fish marinates, thinly slice the red onion and soak it in ice water for 10 minutes to mellow its sharpness—this little trick makes it crisper and less overpowering. 5. Drain the onion and pat it dry with a paper towel. 6. Dice the avocado and gently toss it with a splash of olive oil to prevent browning. 7. Mince the jalapeño, removing the seeds for mild heat, or leave some in if you like it spicy. 8. Chop the cilantro, stems removed, for a fresh herbal note. 9. Drain most of the lime juice from the marinated ono, leaving just a tablespoon or two to keep it moist. 10. Add the red onion, avocado, jalapeño, cilantro, and a generous pinch of salt to the bowl. 11. Fold everything together gently to avoid mashing the avocado. 12. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and pliable. What you’ll love about this ceviche is the contrast between the firm, citrusy ono and the creamy avocado, all brightened by the jalapeño and cilantro—try serving it in those warm tortillas as fresh tacos, or scoop it up with plantain chips for a crunchy twist.
Herb-Crusted Baked Ono with Garlic
Zesty and satisfying, this herb-crusted baked Ono is perfect for weeknight dinners when you want something impressive but approachable. Let me walk you through creating this flaky, garlicky fish that comes together with minimal fuss. You’ll be amazed at how simple ingredients transform into restaurant-quality results right in your own kitchen.
Ingredients
– 2 Ono fillets (about 6 ounces each)
– 1/4 cup of panko breadcrumbs
– 2 tablespoons of fresh parsley, chopped
– 1 tablespoon of fresh thyme leaves
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– A good squeeze of lemon juice (about 1 tablespoon)
– A pinch of salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the Ono fillets completely dry with paper towels—this helps the crust stick better and prevents steaming.
3. In a small bowl, combine the panko breadcrumbs, chopped parsley, thyme leaves, minced garlic, olive oil, lemon juice, salt, and black pepper.
4. Press the herb mixture evenly onto the top of each Ono fillet, covering the surface completely.
5. Place the crusted fillets on the prepared baking sheet.
6. Bake for 12-15 minutes, until the crust is golden brown and the fish flakes easily with a fork.
7. Use an instant-read thermometer to check that the internal temperature reaches 145°F for perfectly cooked fish.
8. Let the fish rest for 2 minutes before serving to allow the juices to redistribute.
Golden and aromatic straight from the oven, this Ono boasts a crisp herb crust that gives way to tender, moist flesh beneath. The garlic and fresh herbs create a bright, savory flavor profile that pairs wonderfully with roasted vegetables or a simple quinoa pilaf. For a fresh twist, serve it over a bed of arugula with extra lemon wedges for squeezing.
Ono Poke Bowl with Sesame and Scallions
Here’s a simple yet satisfying poke bowl that brings Hawaiian flavors right to your kitchen. Honestly, this fresh, customizable dish is perfect for a quick lunch or light dinner, and you’ll love how the sesame and scallions brighten up every bite.
Ingredients
– 1 pound of fresh sushi-grade ahi tuna, cut into 1/2-inch cubes
– 1/4 cup of soy sauce
– 1 tablespoon of toasted sesame oil
– 1 teaspoon of grated fresh ginger
– 1 minced garlic clove
– 1 tablespoon of rice vinegar
– 1 teaspoon of sesame seeds
– 2 thinly sliced scallions
– 2 cups of cooked sushi rice
– 1 sliced avocado
– A handful of shredded carrots
– A sprinkle of crispy fried onions
Instructions
1. Place the cubed tuna in a medium mixing bowl.
2. Pour the soy sauce over the tuna.
3. Drizzle the toasted sesame oil into the bowl.
4. Add the grated ginger and minced garlic to the tuna mixture.
5. Sprinkle in the rice vinegar and sesame seeds.
6. Gently toss everything together with a spoon until the tuna is evenly coated.
7. Let the tuna marinate at room temperature for exactly 10 minutes to allow the flavors to meld without cooking the fish.
8. Divide the cooked sushi rice between two bowls, spreading it evenly across the bottom.
9. Arrange the marinated tuna mixture over the rice in each bowl.
10. Top with the sliced avocado, placing it in a fan shape for visual appeal.
11. Scatter the shredded carrots over the bowls.
12. Garnish with the thinly sliced scallions and a sprinkle of crispy fried onions for added crunch.
13. Serve immediately while the rice is still warm and the tuna is fresh. Perfectly balanced with creamy avocado against the savory marinated tuna, this bowl offers a delightful mix of textures. Personally, I love adding an extra drizzle of spicy mayo or serving it with nori sheets for wrapping individual bites.
Coconut-Crusted Ono with Mango Chutney
Creating coconut-crusted ono with mango chutney transforms simple ingredients into a tropical masterpiece that will transport your taste buds straight to the islands. This recipe breaks down the process into manageable steps, ensuring even novice cooks can achieve restaurant-quality results with confidence. You’ll be amazed at how the crispy coconut coating pairs perfectly with the sweet-spicy mango chutney.
Ingredients
– 4 ono fillets (about 6 ounces each)
– 1 cup all-purpose flour
– 2 large eggs
– 1½ cups shredded sweetened coconut
– A generous pinch of salt and black pepper
– 2 tablespoons vegetable oil
– 2 ripe mangoes, peeled and diced
– ¼ cup finely chopped red onion
– 1 tablespoon freshly grated ginger
– A splash of rice vinegar
– 1 teaspoon red pepper flakes
– ¼ cup brown sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the ono fillets completely dry with paper towels to ensure the coating sticks properly.
3. Place the flour in a shallow dish and season it with salt and pepper.
4. Crack the eggs into another shallow dish and whisk them until fully blended.
5. Spread the shredded coconut in a third shallow dish, creating your breading station.
6. Dredge each ono fillet in the seasoned flour, shaking off any excess.
7. Dip the floured fillet into the beaten eggs, coating both sides evenly.
8. Press the egg-coated fillet into the shredded coconut, ensuring full coverage on all surfaces.
9. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers.
10. Carefully place the coconut-crusted fillets in the hot skillet and cook for 2 minutes per side until golden brown.
11. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish flakes easily with a fork.
12. While the fish bakes, combine the diced mangoes, red onion, grated ginger, rice vinegar, red pepper flakes, and brown sugar in a saucepan.
13. Cook the chutney mixture over medium heat for 8-10 minutes, stirring frequently until the mango softens and the sauce thickens.
14. Remove the cooked ono from the oven and let it rest for 2 minutes before serving.
15. Spoon the warm mango chutney over the coconut-crusted ono fillets.
Unbelievably crispy coconut shatters with each bite, revealing the moist, flaky ono beneath while the mango chutney provides a vibrant sweet-heat contrast that dances across your palate. Try serving this over coconut rice or alongside grilled pineapple slices for an extra tropical twist that makes ordinary weeknight dinners feel like vacation meals.
Spicy Ono Stir-Fry with Vegetables
Getting dinner on the table doesn’t have to be complicated, especially when you’ve got this vibrant stir-fry in your back pocket. Let’s walk through creating this spicy ono stir-fry together, perfect for busy weeknights when you want something both healthy and satisfying.
Ingredients
– A pound of fresh ono fillets, cut into 1-inch cubes
– A couple of tablespoons of vegetable oil
– One large yellow onion, thinly sliced
– Two cloves of garlic, minced
– A red bell pepper, sliced into strips
– A cup of broccoli florets
– A splash of soy sauce (about 2 tablespoons)
– A teaspoon of sriracha (or more if you like it extra spicy!)
– A pinch of salt and black pepper
Instructions
1. Pat the ono cubes completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season the ono evenly on all sides with the pinch of salt and black pepper.
3. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
4. Once the oil shimmers (about 30 seconds), add the ono cubes in a single layer.
5. Cook the ono for 2–3 minutes per side until golden brown and opaque, then transfer to a plate.
6. Add the remaining tablespoon of oil to the same skillet.
7. Toss in the sliced onion and cook for 3–4 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
9. Add the bell pepper strips and broccoli florets to the skillet.
10. Cook the vegetables for 4–5 minutes, stirring frequently, until crisp-tender.
11. Pour in the soy sauce and sriracha, stirring to coat the vegetables evenly.
12. Return the cooked ono to the skillet and gently toss everything together for 1 minute to warm through.
13. Remove from heat and let it rest for a minute before serving.
This stir-fry delivers tender ono with a slight kick, balanced by crisp-tender veggies and a savory-sweet sauce. Try serving it over steamed jasmine rice or tucked into warm tortillas for a fun twist—it’s versatile enough to become a regular in your meal rotation.
Ono Skewers with Teriyaki Glaze
Zesty and satisfying, these Ono skewers with teriyaki glaze bring tropical flavors right to your backyard. Today I’ll walk you through creating this simple yet impressive dish that’s perfect for weeknight dinners or weekend gatherings. Let’s get those skewers ready for the grill!
Ingredients
– 1.5 pounds of fresh ono fillets, cut into 1-inch cubes
– A generous ½ cup of soy sauce
– 3 tablespoons of brown sugar
– 2 minced garlic cloves
– A tablespoon of freshly grated ginger
– A splash of rice vinegar
– 2 teaspoons of cornstarch
– 2 tablespoons of cold water
– Wooden skewers (soaked in water for 30 minutes)
Instructions
1. Soak 12 wooden skewers in water for exactly 30 minutes to prevent burning.
2. Cut 1.5 pounds of ono fillets into uniform 1-inch cubes for even cooking.
3. Thread 4-5 ono cubes onto each soaked skewer, leaving small gaps between pieces.
4. Combine ½ cup soy sauce, 3 tablespoons brown sugar, 2 minced garlic cloves, and 1 tablespoon grated ginger in a small saucepan.
5. Bring the sauce mixture to a gentle boil over medium heat, stirring constantly until sugar dissolves completely.
6. Whisk 2 teaspoons cornstarch with 2 tablespoons cold water in a separate bowl until smooth.
7. Slowly whisk the cornstarch mixture into the simmering sauce until thickened, about 2 minutes.
8. Remove the teriyaki glaze from heat and stir in a splash of rice vinegar for brightness.
9. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
10. Brush each ono skewer generously with teriyaki glaze on both sides.
11. Grill skewers for 3-4 minutes per side, brushing with additional glaze when flipping.
12. Remove skewers when fish flakes easily with a fork and has grill marks.
13. Drizzle remaining warm glaze over finished skewers before serving.
The firm, meaty texture of ono holds up beautifully to grilling, developing a caramelized crust while staying moist inside. The sweet-savory teriyaki glaze creates a glossy coating that complements the fish’s mild flavor perfectly. Try serving these over coconut rice with grilled pineapple slices for a complete tropical meal that will transport your taste buds straight to the islands.
Oven-Roasted Ono with Herb Infusion
Unlocking the delicate flavors of Ono fish requires just the right technique, and oven-roasting with fresh herbs creates a restaurant-quality dish that’s surprisingly simple to prepare at home. This method ensures the fish stays moist while developing a beautiful golden crust, making it perfect for both weeknight dinners and special occasions.
Ingredients
– 2 Ono fillets (about 6 ounces each)
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt
– A few cracks of fresh black pepper
– A handful of fresh thyme sprigs
– A couple of rosemary sprigs
– A splash of lemon juice
– 2 garlic cloves, thinly sliced
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the Ono fillets completely dry with paper towels to ensure proper browning.
3. Drizzle olive oil over both sides of each fillet, using about 1 tablespoon per fillet.
4. Season both sides generously with kosher salt and fresh black pepper.
5. Place the seasoned fillets in a baking dish that’s just large enough to hold them without crowding.
6. Arrange thyme and rosemary sprigs around and under the fillets for maximum herb infusion.
7. Scatter the thinly sliced garlic cloves evenly around the fish.
8. Roast in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork but still appears slightly translucent in the center.
9. Remove from oven and immediately drizzle with fresh lemon juice.
10. Let the fish rest for 3 minutes before serving to allow juices to redistribute.
Expect flaky, moist flesh that practically melts in your mouth, with the rosemary and thyme creating an aromatic backdrop to the Ono’s natural sweetness. The garlic becomes mellow and caramelized during roasting, adding depth without overpowering the delicate fish. For a stunning presentation, serve over creamy polenta or alongside roasted cherry tomatoes that burst with complementary acidity.
Ono Fish Curry with Coconut Milk
When you’re craving something comforting yet exotic, this Ono fish curry with coconut milk delivers both familiar warmth and tropical flavors in one pot. We’ll build this curry layer by layer, starting with aromatic foundations and finishing with delicate fish that cooks gently in the creamy coconut broth. Working methodically ensures each ingredient shines while creating a harmonious final dish.
Ingredients
– 1.5 pounds of fresh Ono fish fillets, cut into 2-inch chunks
– 2 tablespoons of coconut oil
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– A 1-inch piece of fresh ginger, grated
– 1 tablespoon of curry powder
– A 14-ounce can of full-fat coconut milk
– 1 cup of fish stock
– A couple of fresh cilantro sprigs
– Juice from half a lime
Instructions
1. Pat the Ono fish chunks completely dry with paper towels and set them aside on a plate.
2. Heat the coconut oil in a large, heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
3. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for exactly 1 minute until fragrant but not browned.
5. Sprinkle the curry powder over the onion mixture and toast for 30 seconds to release its oils and deepen the flavor.
6. Pour in the coconut milk and fish stock, scraping the bottom of the pot to incorporate any browned bits.
7. Bring the liquid to a gentle simmer, then reduce the heat to maintain a low bubble.
8. Carefully place the Ono fish chunks into the simmering broth in a single layer.
9. Cook the fish for 4-6 minutes until the flesh turns opaque and flakes easily with a fork, but avoid stirring to prevent breaking.
10. Remove the pot from heat and stir in the lime juice and cilantro sprigs.
Always taste your curry before serving to adjust seasoning—the lime juice brightens everything beautifully. The finished dish features tender, flaky fish in a creamy, aromatic broth with just enough richness from the coconut milk. Serve it over jasmine rice to soak up every drop, or with warm naan for dipping into that luxurious sauce.
Sautéed Ono with White Wine Reduction
This sautéed Ono with white wine reduction is surprisingly simple to master, even if you’re new to cooking fish. The key is taking it step by step, starting with properly preparing your ingredients before you even turn on the stove. Trust me, following these instructions carefully will give you restaurant-quality results right in your own kitchen.
Ingredients
– 2 Ono fillets (about 6 ounces each)
– A couple of tablespoons of olive oil
– A splash of dry white wine (about 1/4 cup)
– 1 tablespoon of butter
– A pinch of salt
– A few grinds of black pepper
– 1 minced garlic clove
– A squeeze of fresh lemon juice (about 1 tablespoon)
Instructions
1. Pat the Ono fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the Ono fillets in the hot skillet skin-side down if they have skin.
5. Cook for 4 minutes without moving them to develop a golden-brown crust.
6. Flip the fillets carefully using a thin spatula.
7. Cook for another 3 minutes until the fish flakes easily with a fork.
8. Transfer the cooked Ono to a plate and cover loosely with foil.
9. Reduce the skillet heat to medium and add the minced garlic.
10. Cook the garlic for 30 seconds until fragrant but not browned.
11. Pour in 1/4 cup of dry white wine to deglaze the pan, scraping up all the browned bits.
12. Simmer the wine reduction for 2 minutes until reduced by half.
13. Whisk in 1 tablespoon of butter until the sauce becomes glossy and slightly thickened.
14. Stir in 1 tablespoon of fresh lemon juice.
15. Spoon the white wine reduction over the plated Ono fillets.
Perfectly cooked Ono has a firm yet flaky texture that holds up beautifully to the bright, acidic sauce. The white wine reduction creates a silky coating that enhances the fish’s natural sweetness without overpowering it. For a complete meal, serve it over creamy polenta or alongside roasted asparagus to soak up every last drop of that delicious sauce.
Blackened Ono with Cajun Spices
Preparing blackened Ono with Cajun spices is simpler than you might think, and I’ll walk you through each step so you can achieve that perfect crust and tender interior every time. This method ensures the fish stays moist while developing a flavorful, spicy coating that’s sure to impress. Let’s get started with the basics you’ll need right from your pantry.
Ingredients
- 2 Ono fillets, about 6 ounces each
- 2 tablespoons of Cajun seasoning blend
- A couple of tablespoons of olive oil
- A splash of lemon juice, roughly 1 tablespoon
Instructions
- Pat the Ono fillets dry with paper towels to remove excess moisture, which helps the seasoning stick better and promotes even browning.
- Rub 1 tablespoon of Cajun seasoning evenly onto each fillet, coating both sides thoroughly for a consistent spice level.
- Heat a cast-iron skillet over medium-high heat until it’s very hot, about 400°F, to create that signature blackened crust without steaming the fish.
- Add 2 tablespoons of olive oil to the skillet, swirling to coat the bottom evenly.
- Carefully place the seasoned Ono fillets in the skillet, cooking for 3–4 minutes until the underside is dark brown and slightly charred.
- Flip the fillets using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F, ensuring they’re fully cooked but still moist.
- Drizzle 1 tablespoon of lemon juice over the fillets right after removing them from the heat to brighten the flavors and balance the spice.
Just out of the skillet, the Ono boasts a crisp, spicy crust that gives way to flaky, tender flesh inside. Try serving it over a bed of cilantro-lime rice to soak up the juices, or slice it into tacos with a cool avocado crema for a fun twist. This dish brings a touch of Cajun heat that’s perfectly balanced by the fish’s natural sweetness.
Conclusion
Get ready to transform your meals with these 24 irresistible ono fish recipes! From simple weeknight dinners to impressive feasts, there’s something delicious for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and share your culinary creations. Don’t forget to pin this article on Pinterest to save these tasty ideas for your next flavorful adventure!
