| Ono, commonly known as wahoo, is a close relative | | | | sautee. |
| of the king mackerel. Unlike true mackerel, ono rarely | | | | Ingredients: |
| school, but groups may be found around fish | | | | Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets |
| aggregation buoys. Surface catches indicate that ono | | | | 2 Tbsp Smoked Paprika Rub |
| associate with banks, pinnacles and flotsam. | | | | Olive Oil |
| However, longline catches suggest that this species is | | | | Sea Salt |
| also widely distributed in the open ocean. Ono may | | | | Black Pepper |
| grow to more than 100 pounds in round weight, but | | | | Lemon wedges for garnish |
| the usual size of the fish caught in Hawaii is 8 to 30 | | | | Instructions:Spray pan with nonstick spray or brush |
| pounds in round weight. | | | | with olive oil to prevent sticking. |
| Ono flesh is whiter, flakier, and has a more delicate | | | | Preheat on med-high for about five minutes. |
| texture than the meat of other fast-swimming, | | | | Pre-Heat Oven to 350 F |
| pelagic species. Although ono may make oceanic | | | | Sprinkle the Salt, Pepper & Smoked Paprika Rub |
| migrations as far as those of tuna and marlin, it | | | | on the meat side of the Ono. |
| contains less of the strong-tasting "blood meat" | | | | Place fillets on grill skin side down and cook, turning |
| muscle that the latter species use for long-distance | | | | once or twice 3-4 Minutes per side. |
| swimming. | | | | Move Pan to Oven for 4 to 5 Minutes to finish. |
| This recipe can be done inside or on your grill. If | | | | Fish is done when the Ono flakes easily. |
| grilled, expect the cooking time to be 4 to 5 minutes | | | | Squeeze on fresh lemon and serve hot. |
| per side. Ono provides a great canvass for all kinds | | | | Plating: |
| of side dishes from fried rice to Asian vegetable | | | | Place each Ono Fillet on a Plate with your Side Dish. |