You might know Ono fish as Wahoo, Kingfish or tiger fish. With a name meaning "good to eat" in Hawaiian, Ono has a mild, slightly sweet flavor and flesh that is white when cooked. You can find Ono year-round in coastal fish markets on the Pacific and the Atlantic, especially in sub-tropical areas. Filets are also sold frozen. There are many ways to cook Ono; one of the simplest is to grill it with a seasoned rub.
Heat and prepare your grill.
Drizzle the Ono fillets with olive oil, and rub to coat both sides.
Combine about 1 tbsp. paprika, 1 tsp. of black pepper and salt to taste. Rub the mixture onto the Ono fillets.
Drizzle the Ono fillets with lemon juice.
Grill over high heat for about six minutes per side for 1-inch fillets, longer if the fillets are thicker, until it reaches medium doneness.
- You can use any spices or a combination of spices for the fish rub. Fresh herbs such as basil and cilantro should be added at the end so it doesn't burn.
- Do not overcook the Ono; it should not be cooked to well done, as that will result in a dry fillet.
Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," Celebrations.com and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.