Ono, commonly known as wahoo, is a close relative of the king mackerel. Unlike true mackerel, ono rarely school, but groups can be found around fish aggregation buoys. Surface catches indicate that Ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species also distributed widely in the open sea. Ono may grow to more than 100 pounds in round weight, but the usual size of fish caught in Hawaii is 8 to 30 pounds in round weight.

OnoFlesh is white, flaky, and has a finer structure than meat swim fast from other pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong taste of "blood meat" muscle that is to use the two types of long-distance swimming.

This recipe can be made within or on the grill. If grilled, expect the cooking time to 4 to 5 minutes per side. Ono provides a great canvas for all kinds of side dishes of friedRice to Asian vegetable sauté.

Ingredients:

Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets

2 tablespoons smoked paprika rub

Olive

Sea Salt

Black Pepper

Lemon slices for garnish

Instructions: Spray with Teflon to prevent spray or brush with olive oil sticking to pan.

Preheat on med-high for about five minutes.

Pre-heat oven to 350 F

Sprinkle the salt, pepper and smoked paprika rub on the side of the meatOno.

Place fillets on grill skin side down and cook, turning once or twice for 3-4 minutes per side.

Move to end pan oven for 4 to 5 minutes.

Fish is done when the Ono flakes easily.

Press on fresh lemon and serve hot.

Reprint

Place each Ono Fillet on a plate with garnish.

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