Introduction
Have you ever bitten into a piece of perfectly grilled fish that’s somehow both buttery-soft and satisfyingly meaty? That’s the magic of Ono (also called Wahoo), and trust me when I say it’s the underappreciated star of summer grilling. After experimenting with Ono fish recipes all last summer, I’ve gathered my absolute favorites to share with you today.
I’ll let you in on something – I ruined my first two attempts at grilling Ono. Completely overcooked them! But that’s how we learn, right? Now, I’ve mastered the techniques that make this fish shine, and I can’t wait for you to experience it too.
Table of Contents
What is Ono Fish?
Before diving into the Ono fish recipes, let’s get acquainted with this incredible seafood. Ono, which means “delicious” in Hawaiian (how perfect is that?), is also known as Wahoo. It’s a tropical fish with firm, white meat that’s prized for its mild, sweet flavor and substantial texture.
When I first discovered Ono during our family vacation to Hawaii five years ago, I was immediately impressed by how it holds up on the grill without falling apart – a common frustration with other fish varieties. Its lean meat has a higher fat content than many white fish, which keeps it moist and tender when cooked properly.
Here in the mainland U.S., you might need to befriend your local fishmonger to source fresh Ono, but trust me, it’s worth the effort. I typically find mine at Pike’s Seafood Market, where Mr. Pike always sets aside the best catch when he knows I’m working on new Ono fish recipes for the blog.
Recipe #1: Classic Citrus-Herb Grilled Ono
Ingredients
For the Ono:
- 4 Ono fillets (about 6 ounces each)
- 3 tablespoons olive oil (I use the cold-pressed variety from that little Italian market downtown)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (from my backyard herb garden!)
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 lemon
- Zest of 1 lime
- 1 teaspoon sea salt (I brought back this amazing pink salt from our trip to Hawaii)
- ½ teaspoon freshly ground black pepper
For the citrus herb sauce:
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon honey (I use local wildflower honey from the farmers market)
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
The first time I made this marinade, I used dried herbs because I was in a rush. Big mistake! The fresh herbs make all the difference in bringing out the natural flavors of the Ono. My herb garden has never been more appreciated than when I’m prepping these Ono fish recipes.
Timing
- Prep time: 15 minutes
- Marinating time: 30 minutes (though honestly, I’ve let it go for up to 2 hours when I got distracted by a phone call from my sister, and it was still amazing!)
- Cooking time: 8-10 minutes
- Total time: About 1 hour
One of the things I love about this recipe is how quickly it comes together. Even on those crazy Thursdays when the kids have soccer practice and piano lessons back-to-back, I can still get this dinner on the table without breaking a sweat.
Step-by-Step Instructions
Step 1: Prepare the marinade
In a bowl, combine the olive oil, minced garlic, thyme, rosemary, lemon zest, lime zest, salt, and pepper. Mix well until all ingredients are thoroughly combined.
The first time I prepared this marinade, I threw everything in a food processor to save time. What a mess that was! The heat from the processor actually changed the flavor profile of the herbs. Stick with hand-mixing for this one – the few extra minutes of chopping are so worth it.
Step 2: Marinate the fish
Pat the Ono fillets dry with paper towels. This step is crucial – I learned the hard way that excess moisture prevents that beautiful golden crust from forming. Place the fillets in a shallow dish and coat them evenly with the marinade. Cover and refrigerate for 30 minutes.
I’ve found that using a glass container rather than a plastic one makes a noticeable difference in how the flavors develop. My grandmother’s old Pyrex dish has become my dedicated fish-marinating container!
Step 3: Prepare the grill
Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them well to prevent sticking. Trust me on the oiling part – rescuing stuck fish pieces from between the grates is no fun (ask me how I know!).
Step 4: Make the citrus herb sauce
While the grill heats up, whisk together the lemon juice, lime juice, olive oil, parsley, honey, red pepper flakes, salt, and pepper in a small bowl. Set aside to let the flavors meld.
This sauce is actually a family recipe that my mom used to make for grilled chicken. One day, when we had surprise dinner guests and I was scrambling for a sauce, I remembered mom’s recipe and adapted it for fish. It’s been a staple ever since!
Step 5: Grill the Ono
Remove the Ono fillets from the marinade and discard the excess. Place the fillets on the preheated grill and cook for 4-5 minutes per side, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
The first time I cooked Ono, I kept peeking and flipping it every minute, which resulted in it falling apart. Patience is key here – let it develop that gorgeous crust before flipping just once.
Step 6: Serve
Transfer the grilled Ono to a serving platter, drizzle with the citrus herb sauce, and garnish with additional fresh herbs and lemon wedges if desired.
Nutritional Information
Per serving (1 fillet with sauce):
- Calories: 295
- Protein: 32g
- Fat: 17g (mostly heart-healthy omega-3s)
- Carbohydrates: 5g
- Fiber: 0.5g
- Sugar: 3.5g
- Sodium: 650mg
As someone who’s conscious about balancing nutrition with flavor, I love how this recipe delivers lean protein with those essential omega-3 fatty acids. My husband’s doctor actually recommended he eat more fish for heart health, and this has become his favorite way to follow that advice!
Recipe #2: Tropical Coconut-Crusted Ono
This recipe came to life after a memorable anniversary trip to Maui where we had the most amazing coconut-crusted fish at a little beachside restaurant. I was determined to recreate that vacation magic in our backyard, and after five attempts (my family didn’t mind being taste-testers!), I finally nailed it.
Ingredients
For the fish:
- 4 Ono fillets (6 ounces each)
- ½ cup all-purpose flour (or gluten-free flour blend for my GF readers)
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Coconut oil or high-heat oil for grilling
For the pineapple salsa:
- 1 cup fresh pineapple, diced (canned works in a pinch, but fresh has a vibrancy that can’t be beaten)
- ¼ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced (I leave some seeds in because my family loves a little heat)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt to taste
Timing
- Prep time: 20 minutes
- Cooking time: 12-15 minutes
- Total time: 35 minutes
This recipe is my go-to when we’re entertaining on summer weekends. I can prep the fish coating and salsa earlier in the day when the house is quiet, then just do the quick cooking when guests arrive.
Step-by-Step Instructions
Step 1: Prepare the coating station
Set up three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
I use pie plates for my coating station – they’re the perfect size and depth, and it reminds me of baking with my grandma (though she’d be surprised to see me using her pie plates for fish!).
Step 2: Coat the Ono fillets
Pat the fillets dry, then dredge each piece first in the flour (shaking off excess), then dip in the beaten eggs, and finally press into the coconut-panko mixture, ensuring an even coating on all sides.
Here’s a tip I learned after making a mess the first time: Use one hand for dry ingredients and one for wet to avoid creating what my kids call “monster fingers” – those clumpy, sticky hands that make the process so much harder!
Step 3: Prepare the grill
Preheat a gas grill to medium heat (around 350°F). Place a well-oiled cast iron skillet or griddle on the grill and allow it to heat up.
This hybrid grilling method is something I discovered by accident when it started raining halfway through dinner prep. The skillet on the grill gives you the best of both worlds – the flavor of grilling with the controlled cooking surface of a pan.
Step 4: Make the pineapple salsa
While the grill heats up, combine all salsa ingredients in a bowl and mix gently. Let it sit at room temperature to allow the flavors to meld while you cook the fish.
My daughter Hannah actually created this salsa recipe for a school project on Hawaiian cuisine. We loved it so much it became part of our regular rotation!
Step 5: Cook the coconut-crusted Ono
Add a tablespoon of coconut oil to the hot skillet on the grill. Place the coated fillets in the skillet and cook for 4-5 minutes per side, or until the coating is golden brown and the fish is cooked through.
Be gentle when flipping – I use two spatulas to support the fillets and prevent the coating from falling off. It took me three attempts to perfect this technique!
Step 6: Serve
Transfer the coconut-crusted Ono to plates and top generously with the pineapple salsa.
Nutritional Information
Per serving (1 fillet with salsa):
- Calories: 410
- Protein: 34g
- Fat: 19g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 8g
- Sodium: 480mg
Healthier Alternatives for the Recipes
I’m all about keeping things flexible and adaptable to different dietary needs. When my niece was diagnosed with celiac disease last year, I had to quickly learn how to modify our family favorites to make them gluten-free without sacrificing flavor.
For the Classic Citrus-Herb Grilled Ono, this recipe is naturally pretty healthy, but here are some modifications:
- For lower sodium: Reduce the salt to ½ teaspoon and use herbs to boost flavor
- For lower fat: Reduce olive oil to 2 tablespoons in the marinade
- For sugar-free: Replace the honey in the sauce with orange juice reduction
For the Tropical Coconut-Crusted Ono:
- Gluten-free option: Use gluten-free flour and gluten-free panko
- Lower carb: Skip the flour dredging and use almond flour instead
- Baked version: Instead of grilling, place on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes
When my husband was briefly on a doctor-recommended low-fat diet last year, I discovered that baking the coconut-crusted version with a light spritz of oil produced results that were almost as delicious as the original, with significantly less fat.
Serving Suggestions
For the Citrus-Herb Grilled Ono:
- Pair with grilled asparagus and lemon rice pilaf
- Serve over a bed of arugula with grilled corn and cherry tomatoes
- Add to fish tacos with avocado crema and cabbage slaw
Last Fourth of July, I served this with a colorful watermelon-feta salad and grilled corn on the cob. The combination of flavors had our neighbors asking for the recipes before the fireworks even started!
For the Coconut-Crusted Ono:
- Serve with coconut rice and steamed bok choy
- Pair with a tropical fruit salad and roasted sweet potatoes
- Offer with black bean and mango salad for a complete meal
When my son graduated high school last year, we hosted a Hawaiian-themed backyard celebration. The coconut-crusted Ono was the centerpiece, surrounded by tropical sides. Even the teenagers were impressed (and you know how hard they are to please!).
Common Mistakes to Avoid
- Overcooking the fish: Ono cooks quickly and continues cooking after you remove it from heat. I learned this the hard way at my first dinner party featuring Ono, when I walked away from the grill to refill drinks and returned to sadly dried-out fillets.
- Not drying the fish properly: Pat those fillets dry before seasoning or marinating! Water and marinades don’t mix, and excess moisture prevents proper browning. My grandmother always taught me this, but sometimes I get impatient – and always regret it.
- Flipping too early or too often: Let the fish develop a crust before attempting to flip it. The first time I grilled Ono, I nervously flipped it four times and ended up with a broken, messy fillet. Now I set a timer and walk away to resist the temptation!
- Using low-quality fish: Fresh is best with Ono. When my usual market was out once, I settled for frozen Ono from the chain grocery store. The difference was noticeable – the texture wasn’t nearly as luxurious.
- Neglecting the preheated grill: Give your grill plenty of time to heat up before adding the fish. One rushed weeknight, I added the fish too soon and it stuck terribly to the grates. Patience really is a virtue when it comes to grilling!
Storing Tips for the Recipe
Ono is best enjoyed fresh, but leftovers can still be delicious when stored properly. Here’s how I handle it:
- Refrigeration: Store leftover cooked Ono in an airtight container in the refrigerator for up to 2 days. I have these glass containers with locking lids that keep fish fresh without letting odors escape.
- Freezing: While fresh is best, you can freeze uncooked Ono. Wrap fillets individually in plastic wrap, then place in a freezer bag, removing as much air as possible. Use within 2 months.
- Marinating ahead: You can prepare the citrus-herb marinade up to 2 days in advance and store it in a jar in the refrigerator. Just give it a good shake before using.
- Prep for parties: When I’m hosting, I make the sauces and salsas in the morning and store covered in the refrigerator. This make-ahead approach has saved my sanity during many dinner parties!
- Reheating tips: Gently reheat leftover Ono in a 275°F oven, covered with foil, just until warmed through. High heat will dry it out quickly. I’ve learned that microwaving fish is rarely a good idea – the smell lingers for days!
On Sundays, I often grill extra Ono fillets specifically to use in fish tacos or salads early in the week. It’s my little meal prep secret that makes Tuesday dinners feel special with minimal effort.
FAQs
Where can I find fresh Ono fish?
Melissa from San Diego asked me this recently, and I told her that well-stocked seafood markets are your best bet, especially in coastal areas. If you live inland, ask your local fish counter to special order it for you. Some specialty grocers and online seafood delivery services also carry it. Make friends with your fishmonger – they can text you when special items come in! That’s how I get the best catches at my local market.
Can I use another type of fish if Ono isn’t available?
Absolutely! Sarah from Chicago substituted mahi-mahi in the coconut-crusted recipe and reported excellent results. Swordfish, marlin, or even halibut can work well too. Look for firm, white-fleshed fish that can stand up to grilling without falling apart.
Is Ono sustainable?
Great question from Mark in Seattle! Ono (Wahoo) is generally considered a good sustainable choice when properly managed and harvested. I recommend checking the Monterey Bay Aquarium’s Seafood Watch program or the NOAA FishWatch website for the most current sustainability information. I always ask my fishmonger about sourcing – it’s how I discovered the amazing small-scale sustainable fishery that supplies our local market.
How do I know when the fish is done?
This is probably the question I get most often! Perfectly cooked Ono should be just opaque throughout and flake easily with a fork. If you’re using a thermometer (and I recommend it for beginners), look for an internal temperature of 145°F at the thickest part. Remember that the fish will continue cooking a bit after you remove it from the heat.
Can these recipes be cooked indoors?
Janet from Boston asked about this during winter months. Yes! Both recipes adapt well to indoor cooking. For the citrus-herb version, use a well-oiled grill pan over medium-high heat. For the coconut-crusted version, use a heavy skillet with a bit more oil than you would on the grill. You won’t get quite the same smoky flavor, but it will still be delicious.
Conclusion
These Ono fish recipes have transformed our summer grilling rotation from the typical burgers and hot dogs to something truly special. The Citrus-Herb Grilled Ono brings bright, fresh flavors that let the fish shine, while the Coconut-Crusted Ono offers a tropical vacation on a plate. Both showcase why this underappreciated fish deserves a starring role on your grill this summer.
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