Are you a seafood enthusiast looking to spice up your culinary routine? Look no further! Ono (also known as opah or pomfret) is a flavorful and versatile fish that can be prepared in countless ways. In this article, we’ll dive into 20 mouthwatering ono recipes that will take your taste buds on an adventure around the world. From classic dishes like grilled ono with garlic butter sauce to more exotic flavors like ono poke bowl with fresh avocado, there’s something for every seafood lover.
Whether you’re a seasoned cook or just starting out in the kitchen, these easy-to-follow recipes are sure to become new favorites. So go ahead, get cooking, and indulge in the delicious world of ono!
Grilled Ono with Garlic Butter Sauce
Savory grilled onions infused with the richness of garlic butter sauce make a perfect side dish or topping for your favorite meals.
Ingredients:
• 1 large onion, sliced into 1/2-inch thick rings
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
3. Brush the garlic butter mixture evenly onto both sides of the onion slices.
4. Grill onions for 8-10 minutes per side, or until caramelized and tender.
5. Remove from grill and serve hot with additional parsley, if desired.
Cooking Time: 16-20 minutes
Pan-Seared Ono with Lemon Herb Marinade
This recipe showcases the delicate flavor of ono (also known as wahoo) with a bright and citrusy lemon herb marinade. Pan-searing brings out the fish’s natural tenderness and adds a crispy crust.
Ingredients:
– 4 ono fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together lemon juice, olive oil, parsley, dill, and garlic.
2. Place the ono fillets in a shallow dish and pour the marinade over them. Let marinate for 15-20 minutes.
3. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
4. Remove the ono from the marinade, letting any excess liquid drip off.
5. Cook the ono for 2-3 minutes per side, until cooked through and crispy.
6. Serve immediately.
Cooking Time: 8-10 minutes
Ono Poke Bowl with Fresh Avocado
This Hawaiian-inspired dish is a refreshing twist on traditional poke bowls, featuring fresh avocado and succulent sashimi-grade tuna.
Ingredients:
– 1 lb sashimi-grade tuna steak
– 1 ripe avocado, diced
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup pickled ginger, thinly sliced
– 1/4 cup soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cut the tuna into small cubes and place in a bowl.
2. In a separate bowl, whisk together soy sauce and sesame oil.
3. Pour the marinade over the tuna and let it sit for 10-15 minutes.
4. Meanwhile, prepare the mixed greens by washing and drying them.
5. Assemble the poke bowls by placing a layer of mixed greens at the bottom, followed by a scoop of marinated tuna.
6. Top with diced avocado, pickled ginger, and a sprinkle of soy sauce (if desired).
7. Garnish with sesame seeds and chopped green onions (if using).
Cooking Time: 15 minutes
Baked Ono with Mango Salsa
Experience the perfect balance of sweet and savory flavors with this mouthwatering recipe featuring baked ono (wahoo) topped with a vibrant mango salsa. This dish is perfect for a quick weeknight dinner or as an impressive appetizer for your next gathering.
Ingredients:
– 4 ono fillets, skin removed
– 1/2 cup brown sugar
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 ripe mango, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together brown sugar, soy sauce, honey, garlic powder, salt, and pepper.
3. Place ono fillets in a shallow baking dish and brush with the sugar mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine mango, jalapeño, and lime juice in a bowl.
6. Garnish baked ono with mango salsa and cilantro leaves.
7. Serve immediately.
Cooking Time: 12-15 minutes
Ono Ceviche with Lime and Cilantro
A refreshing twist on traditional ceviche, this recipe combines the bold flavors of lime and cilantro with the tender bite of fresh fish.
Ingredients:
– 1 pound white fish (such as halibut or snapper), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine the fish pieces, lime juice, cilantro, and jalapeño.
2. Stir gently to distribute the flavors evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to “cook” in the acidity of the lime juice.
4. Just before serving, season with salt to taste.
Cooking Time: 30 minutes
Serve: Over tortilla chips or with warm flour tortillas, accompanied by sliced avocado, red onion, and a sprinkle of cilantro.
Blackened Ono Tacos with Slaw
Elevate your taco game with these bold and flavorful Blackened Ono Tacos, featuring a spicy blackening seasoning and a refreshing slaw to balance out the heat. Perfect for a quick and delicious dinner or lunch!
Ingredients:
– 1 lb ono (wahoo) fillets, cut into small pieces
– 2 tbsp blackening seasoning
– 1 tsp olive oil
– 8-10 corn tortillas
– Slaw:
+ 1 cup shredded red cabbage
+ 1/2 cup shredded carrot
+ 2 tbsp lime juice
+ 1 tsp honey
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together blackening seasoning and olive oil.
3. Add ono pieces and toss to coat evenly.
4. Cook in the oven for 8-10 minutes or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with blackened ono, slaw (see below), and your favorite toppings.
Slaw:
1. Combine shredded cabbage and carrot in a bowl.
2. In a small bowl, whisk together lime juice and honey.
3. Pour dressing over the slaw and toss to coat.
4. Season with salt and pepper to taste.
Cooking time: 10-12 minutes
Ono Fish Curry with Coconut Milk
A flavorful and aromatic curry that combines the richness of coconut milk with the tender sweetness of fish, perfect for a cozy night in.
Ingredients:
– 1 pound fish fillets (such as tilapia or cod), cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onions and cook until they start to brown, about 5 minutes.
3. Add the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the fish pieces and cook until they are opaque and flake easily with a fork, about 5-7 minutes.
5. Stir in the coconut milk and bring to a simmer.
6. Reduce heat to low and let it cook for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Ono Sashimi with Soy Ginger Dip
Savor the Freshness: Ono Sashimi with Soy Ginger Dip Recipe
Experience the simplicity of Japanese cuisine with this delightful sashimi recipe, paired with a zesty soy ginger dip. This refreshing combination is perfect for any occasion.
Ingredients:
– 1 pound sushi-grade tuna (or other fish of your choice)
– 1/2 cup soy sauce
– 1/4 cup granulated sugar
– 1 tablespoon grated fresh ginger
– 1 lime, cut into wedges
– Sesame seeds and thinly sliced green onions for garnish (optional)
Instructions:
1. Cut the tuna into thin slices.
2. In a small bowl, whisk together soy sauce, sugar, and grated ginger to make the dip.
3. Arrange the sashimi slices on a platter or individual plates.
4. Serve with the soy ginger dip, lime wedges, and garnishes (if using).
5. Cook time: 0 minutes! Simply assemble and serve.
Note: Make sure to handle the fish safely and store it in the refrigerator at 40°F (4°C) or below until serving.
Ono Kebabs with Pineapple and Bell Peppers
Experience the fusion of Japanese and tropical flavors in this quick and easy kebab recipe, perfect for a summer evening or a party.
Ingredients:
– 1 pound beef or chicken skewers
– 1 cup mixed pineapple chunks and bell pepper strips
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
3. Add the pineapple and bell peppers to the marinade; toss to coat.
4. Thread the meat skewers and marinated vegetables onto wooden skewers.
5. Grill for 8-10 minutes, turning occasionally, until cooked through.
6. Serve hot with additional soy sauce or your favorite dipping sauce.
Cooking Time: 15-18 minutes
Ono Chowder with Sweet Corn
A creamy and comforting chowder that combines the sweetness of corn with the savory flavors of Ono, a type of Japanese fish. Perfect for a cozy dinner or lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup diced sweet corn (fresh or canned)
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– 1 pound Ono fillets, cut into small pieces
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Stir in corn, heavy cream, whole milk, ginger, and cumin. Bring to a simmer.
3. Add Ono pieces and season with salt and pepper. Simmer for 5-7 minutes or until fish is cooked through.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Ono Tempura with Spicy Mayo
Discover the perfect combination of crispy tempura and creamy spicy mayo with this easy-to-make recipe.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 1/2 cup mayonnaise
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Tempura bits or your favorite seafood/poultry/vegetable pieces
Instructions:
1. In a large bowl, whisk together flour and cornstarch. Gradually add soda water, mixing until smooth.
2. Dip tempura bits or your chosen ingredients into the batter, allowing excess to drip off.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat. Fry tempura pieces in batches until golden brown (about 2-3 minutes).
4. In a small bowl, mix mayonnaise, gochujang, soy sauce, and grated ginger.
5. Serve tempura with spicy mayo for dipping.
Cooking Time: About 10-12 minutes total, including frying time.
Enjoy your delicious Ono Tempura with Spicy Mayo!
Ono Stir-Fry with Vegetables
A flavorful and colorful stir-fry that combines the sweetness of Ono sauce with a variety of crunchy vegetables, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 tablespoons Ono sauce
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the mixed vegetables and stir-fry for 4-5 minutes, until they start to soften.
4. Pour in the Ono sauce and stir-fry for an additional 2-3 minutes, until the vegetables are coated with the sauce.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Ono Burgers with Sriracha Aioli
Elevate your burger game with these juicy Ono Burgers, topped with a spicy kick from our signature Sriracha Aioli.
Ingredients:
– 4 beef patties (80/20 or 70/30 lean to fat ratio)
– 4 buns
– Lettuce
– Tomato
– Cheese (optional)
– Pickles (optional)
– Sriracha Aioli (see below for recipe)
Sriracha Aioli Recipe:
– 1 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lemon juice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Form beef patties and season with salt and pepper.
3. Grill patties for 4-5 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, toast buns on the grill or in a toaster.
5. Assemble burgers by spreading Sriracha Aioli on the bottom bun, followed by a patty, lettuce, tomato, cheese (if using), pickles (if using), and finishing with the top bun.
Cooking Time: 10-12 minutes
Ono Fish and Chips with Tartar Sauce
Get ready to sink your teeth into a mouthwatering Hawaiian-inspired fish and chips dish, elevated by a tangy tartar sauce!
Ingredients:
– 1 pound cod or mahi-mahi fillets, cut into 1-inch pieces
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Tartar sauce ingredients: mayonnaise, chopped pickles, lemon juice, and capers
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix flour, paprika, cayenne pepper (if using), salt, and black pepper.
3. Pour buttermilk into a separate shallow dish.
4. Dredge fish pieces in flour mixture, then dip in buttermilk, and finally coat with additional flour mixture.
5. Fry fish in hot oil until golden brown, about 2-3 minutes per side.
6. Drain excess oil on paper towels.
7. Serve fish with tartar sauce (mix mayonnaise, chopped pickles, lemon juice, and capers) for dipping.
Cooking Time: 15-20 minutes
Ono Sushi Rolls with Cucumber and Avocado
Experience the freshness of Japanese-inspired sushi rolls with this simple recipe, featuring cucumber and avocado as the star ingredients.
Ingredients:
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari)
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet nori seaweed
– Optional: soy sauce and wasabi for dipping
Instructions:
1. Prepare the sushi rice according to package instructions or cook Japanese short-grain rice with water and a pinch of salt.
2. Cut the avocado and cucumber into thin slices.
3. Lay the nori sheet flat on a cutting board or other surface.
4. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Place an avocado slice in the center of the rice, followed by a cucumber slice.
6. Roll the nori and rice tightly but gently using your fingers or a bamboo mat.
7. Slice into individual pieces and serve with soy sauce and wasabi for dipping, if desired.
Cooking Time: 10-15 minutes (excluding sushi rice preparation)
Ono Casserole with Creamy Mushroom Sauce
This comforting casserole is a fusion of classic comfort food and savory mushroom flavors, perfect for a cozy night in. With its rich, creamy sauce and tender pasta, this dish is sure to satisfy your cravings.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions; set aside.
3. In a large skillet, sauté onion and mushrooms in olive oil until tender. Add thyme, salt, and pepper.
4. In a separate saucepan, combine heavy cream and cheddar cheese. Heat over medium heat, stirring until smooth.
5. Combine cooked macaroni, mushroom mixture, and creamy sauce. Transfer to a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until the casserole is golden brown.
Cooking Time: 25-30 minutes
Ono Fritters with Remoulade Sauce
Experience the taste of Hawaii with these crispy Ono Fritters, served with a tangy and creamy Remoulade Sauce.
Ingredients:
For the Ono Fritters:
– 1 pound ono (wahoo) fish fillets, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 eggs, beaten
– Vegetable oil for frying
For the Remoulade Sauce:
– 1 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped green onions (optional)
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together flour, cornstarch, panko breadcrumbs, salt, black pepper, and paprika.
2. Dip each ono piece into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fritters until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. For the Remoulade Sauce, mix all ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve Ono Fritters warm with the chilled Remoulade Sauce.
Cooking Time: About 15-20 minutes to fry fritters, and an additional 30 minutes for the sauce to chill.
Ono Salad with Citrus Vinaigrette
Experience the harmonious balance of fresh greens, succulent fruit, and tangy vinaigrette in this refreshing salad. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced papaya
– 1 cup diced pineapple
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
– Citrus Vinaigrette (recipe below)
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, papaya, pineapple, and feta cheese.
2. In a small bowl, whisk together Citrus Vinaigrette ingredients until well combined.
3. Pour the vinaigrette over the salad and toss to coat.
4. Sprinkle with chopped cilantro and serve immediately.
Cooking Time: 10 minutes
Ono Soup with Lemongrass and Ginger
This Ono Soup recipe is a twist on traditional chicken soup, infused with the aromatic flavors of lemongrass and ginger. Perfect for a comforting meal or as a remedy when feeling under the weather.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 stalk lemongrass, bruised
– 2-inch piece of fresh ginger, peeled and sliced
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine chicken, broth, lemongrass, ginger, garlic, and cumin.
2. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Ladle into bowls and garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Ono Stew with Tomatoes and Olives
This slow-cooked stew is a flavorful blend of tender beef, juicy tomatoes, and savory olives. Perfect for a cozy night in or a gathering with friends and family.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup pitted green olives, sliced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Heat a large Dutch oven or heavy pot over medium-high heat.
2. Brown the beef cubes in batches until browned, about 5 minutes per batch. Remove from pot.
3. Add onions and garlic; cook until softened, about 3-4 minutes.
4. Add tomatoes, olives, oregano, paprika, salt, and pepper. Stir to combine.
5. Add browned beef back into the pot, along with beef broth.
6. Bring to a simmer, then reduce heat to low and cook for 1 hour or until beef is tender.
Cooking Time: Approximately 1 hour
Summary
Get ready to dive into a culinary adventure with these 20 mouth-watering ono recipes! From classic dishes like grilled ono with garlic butter sauce to innovative creations like blackened ono tacos and sashimi, this collection has something for every seafood lover. With flavors ranging from sweet and tangy to spicy and savory, you’ll be hooked from the first bite. Whether you’re a sushi aficionado or a fan of fish and chips, there’s an ono recipe here that’s sure to delight your taste buds.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
