Experience a taste of the tropics with this tantalizing recipe for wood-fired oven Grilled Ono topped with a vibrant tropical salsa. Ono or Wahoo is a great fish for grilling, with a firm texture and rich flavors. The salsa is a simple mix of fresh fruits and herbs that really complement the fish, adding a nice sweet and tangy touch!
Ingredients:
For the Ono:
- Ono fillets - 4 (about 6 ounces each)
- Soy sauce – 1/3 cup
- Honey – 1/3 cup
- Olive oil - 2 tablespoons
- Garlic paste – 3 tablespoons
- Ginger paste – 3 tablespoons
- Microgreens for garnish
For the Salsa:
- Half a red onion
- Mango – 1 cup
- Pineapple – 1.5 cups
- Papaya – 1 cup
- 2 Jalapenos
- Cilantro – ½ cup
- Sea salt – 2 teaspoons
- Big Swede BBQ Badass Veggie Boost – 2 teaspoons
- 2 limes
Instructions:
Step 1: Make marinade for the Ono
Start by mixing 1/3 cup of soy sauce in a bowl with 1/3 cup honey, 2 tablespoons of olive oil, 3 tablespoons of garlic paste, and 3 tablespoons of ginger paste. Stir this thoroughly and set aside.
Step 2: Prepare the Ono Filets
Now it’s time to trim the Ono or Wahoo. If it has not been trimmed already, you will see that it has two muscles that you will want to separate. Then trim off all areas with blood. Now you have two beautiful Ono filets that can go into a Ziploc bag with the prepared marinade. We will let this marinate for about 30 minutes.
Step 3: Preheat the wood-fired oven
We are going to fire up the pizza oven now since it needs about 30 minutes to reach the temperature we want- the same amount of time we want that Ono to marinate. If you are using the Infiniti 50 or 66, open the gas valve and turn the temperature knob to Pilot and press the igniter button. When it ignites, you can set the temperature to high and then close the door.
Step 4: Prepare tropical salsa
Dice the red onion and add half to a bowl. Then add one cup of finely diced papaya, two diced jalapenos with the seeds removed, one cup of finely diced mangos, one and a half cups diced pineapple, and half a cup of chopped cilantro to the bowl. Next add a couple teaspoons of sea salt, two teaspoons of Big Swede BBQ Badass Veggie Boost, and the juice of two limes. Stir this all together and set aside.
Step 5: Grill the Ono
Now that the oven is hot and the Ono has been marinating, we can start grilling it! Put a cast iron pan into the oven and heat it up for about 10 minutes. Carefully remove the pan and spray with a little oil. Remove the Ono from the marinade and place on the pan. You want to grill each side for a minute to a minute and a half- this will give a nice crust on the outside without overcooking the inside. Remove from the oven. Now, pour the leftover marinade into another cast iron pan and put this in the oven. Reduce the heat and cook this for a minute or two and remove when the marinade gets a little thick.
Step 6: Serve!
Now we can plate our meal. Place a layer of tropical salsa on the plate first. Slice the Ono and add two per plate and drizzle some of the thickened marinade on top. Last, garnish with some micro greens!
This beautifully grilled Ono with Tropical Salsa is ready to serve! This recipe is great for anyone who loves to cook and try new things. It is not complicated but sure is delicious! Be sure to check out our video on YouTube if you’d like to watch exactly how we prepared it in our Infinity 66 oven.