Easy Seared Ono (Wahoo) Recipe | Honey-Ginger-Soy Seafood

Ready for a taste of paradise that’s surprisingly simple to make? This Seared Ono (Wahoo) with Honey-Ginger-Soy Glaze and fresh Pineapple-Ginger Salsa is one of the best seafood recipes you’ll ever whip up. Ono, also known as wahoo, is a firm, white-fleshed fish with a mild, sweet flavor that’s just begging for a vibrant marinade and a bright, zesty salsa. It cooks up incredibly fast, making it a fantastic choice for a quick weeknight dinner or an impressive meal for guests. Forget complicated fish recipes; this dish is designed to be straightforward, delicious, and on your table in about 30 minutes. Get ready to elevate your fish dinner ideas with this healthy, easy, and utterly irresistible meal!

Ingredients

• For the Fish + Glaze:
• 1 ½ pounds ono (wahoo) fillets, about 1-inch thick (or similar firm white fish)
• ½ cup low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup honey
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon neutral oil (like avocado, grapeseed, or canola)
• Optional: 1 lime, cut into wedges, for finishing
• For the Pineapple-Ginger Salsa:
• 2 cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
• ½ jalapeño, finely minced (remove seeds for less heat)
• ¼ cup red onion, finely minced
• ¼ cup fresh cilantro, chopped
• 1 lime, zest and juice
• ¼ teaspoon salt
• Optional: pinch of sugar, to taste
• Optional Add-ins:
• Thin crispy ginger strips for topping (a delicious garnish!)
• Swap cilantro for scallions if you're not a fan of cilantro.

Directions

1. Make the Salsa First:
   1. Start by preparing your pineapple. If you're looking for a quick way to cut a pineapple, slice off the top and bottom, then stand it upright and slice the skin off in strips. Quarter it lengthwise, remove the core, and then finely dice the flesh.
   2. In a medium bowl, combine the diced pineapple, minced jalapeño, red onion, cilantro, lime zest, lime juice, and salt.
   3. Pro Tip for Watery Salsa: Pineapple can release a lot of juice. To keep your salsa from getting watery, you can either drain some of the juice after mixing or hold back a little of the lime juice until serving. Mix well and set aside to let the flavors meld.
2. Mix the Glaze/Marinade:
   1. In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic until well combined. This will be your flavorful glaze and quick marinade.
   2. Food Safety Note: If you plan to use some of this glaze as a finishing sauce (brushing it on after cooking or serving it on the side), it's crucial to separate a portion before it touches the raw fish. Any glaze that comes into contact with raw fish must be boiled for at least 1 minute to ensure it's safe to consume.
3. Marinate the Fish (Quick):
   1. Place the ono fillets in a shallow dish or a zip-top bag. Pour about half of the glaze mixture over the fish, ensuring it's evenly coated.
   2. Marinate for a short period, no more than 10-15 minutes at room temperature. Ono is delicate, and a quick marinade is all you need to infuse flavor without altering its beautiful texture.
   3. Before searing, remove the fish from the marinade and pat it thoroughly dry with paper towels. This step is key for achieving a beautiful, crisp sear!
4. Pan-Sear the Ono:
   1. Heat your large skillet (cast iron or a heavy stainless steel pan works best) over medium-high heat. Add the neutral oil. You want the pan to be hot enough to sizzle when you add the fish, but not smoking.
   2. Carefully place the dried ono fillets in the hot pan. Don't overcrowd the pan; cook in batches if necessary.
   3. Sear Times by Thickness:
   4. 1-inch thick fillets: Sear for 3-4 minutes per side.
   5. ¾-inch thick fillets: Sear for 2-3 minutes per side.
   6. ½-inch thick fillets: Sear for 1-2 minutes per side.
   7. To flip without tearing, use a thin, wide spatula and be gentle. The fish should release easily from the pan when it's ready to flip.
5. Finish the Glaze:
   1. While the fish is searing (or immediately after removing it from the pan), pour the reserved (uncontaminated) portion of the glaze into a small saucepan. Bring it to a simmer over medium heat and reduce it for 2-3 minutes, stirring occasionally, until it thickens to a glossy, spoon-coating consistency.
   2. Fix-It Notes:
   3. Too Salty? Add a tiny splash of water or a squeeze of lime juice.
   4. Too Sweet? A dash more soy sauce or lime juice can balance it.
   5. Too Thick? Whisk in a teaspoon of water or lime juice until desired consistency.
6. Serve:
   1. Once the ono is cooked through, plate each fillet. Spoon a generous amount of the warm, glossy honey-ginger-soy glaze over the fish.
   2. Pile the vibrant pineapple-ginger salsa on top or alongside. If using, squeeze a fresh lime wedge over everything for an extra burst of brightness. Enjoy your delicious healthy fish recipe!