Ono is a Hawaiian word that means “good to eat.” When you taste this Poached Ono with Spicy Tahitian Lime Ginger Glaze, you will think that not only the fish but also this recipe was in mind when Ono got its name.
Our poached ono is flaky and delicate, with a mild flavor that quickly absorbs the spiciness. As it does with many kinds of seafood, lime adds a special taste to this delicious fish, complementing it perfectly. The boldness of ginger helps make this glaze the superb accompaniment that ono deserves. With its magnificent taste and texture, you might never guess—or will completely forget—that ono is a very healthy and extra-lean source of protein and that it’s full of B vitamins and omegas. It’s good for your health, heart, and palate all at the same time!
Oven Poached Ono with Tahitian Lime Ginger
- 1 pound ono
- 1 tsp. sea salt
- 1/2 tsp. organic white pepper
- 2 organic limes, juiced
- 10 drops lime essential oil
- 1 T. clarified butter
- 2 cloves organic garlic, chopped
- 1 organic shallot, sliced
- 3 sprigs of fresh organic thyme
- 3 T. Steve’s Akaka Falls Tahitian Lime Ginger Jam
- 1 cup organic white wine
- 2 cups organic seafood stock
- 2 T. organic soy sauce
- Pomegranate seeds, for garnish
- Fresh organic parsley, for garnish
- 1 organic lime, for garnish
- Organic soy sauce, for garnish
- Juice two limes into a glass measuring cup. Add 10 drops of lime essential oil to the fresh lime juice.
- Rinse the ono in cool water, but do not remove the skin. Place the ono in a baking dish and pour the lime juice mixture over the fish.
- Set aside the ono to marinate for a few minutes. Add 1 cup of white wine to a sauté pan and bring to a boil on high. Pour the wine over the ono and season ono with salt and pepper.
- Add clarified butter (*you can also use ghee) to a small heated sauté pan. Add chopped garlic and shallots. Sauté for 5 minutes on medium-low heat. Check my blog for the clarified butter recipe.
- Add 2 cups of seafood stock and fresh thyme to the garlic and shallots in the sauté pan. Bring to a boil on high.
- Gently pour the seafood stock mixture and all the shallots and garlic into the baking dish. I use a ceramic loaf pan. Add the stock to the very top edge of the fish, but do not cover the very top of the fish. Use a small baking dish so that you do not need a lot of stock to cover the sides of the fish. Heat and add more stock if needed.
- Spread 2 heaping tablespoons of Tahitian Lime Spicy Ginger jam on top of the fish.
- Gently spoon 2 tablespoons of soy sauce on top of the jam.
- Move an oven rack to the highest possible position in the oven and turn on the broiler.
- Place the ono on the top oven rack and set the timer for 10 minutes. After 10 minutes, shut off the oven and let the fish remain in the oven (on “off”) for another 10 minutes. The fish should be white, tender, and flaky. Return the fish to the oven if not fully cooked until desired results are reached. Be careful to not over-bake. You can always stick the fish back in the oven, but you cannot un-cook fish that is overcooked.
- After you have removed the fish from the oven, take 1/2 cup of the liquid in which the fish was cooked and add it to a saucepan. Add 1 tablespoon of Tahitian Lime Spicy Ginger jam and heat on medium-high. Bring to a low boil. Reduce the sauce to half and then spoon over the plated fish. Garnish with fresh parsley, pomegranate seeds, drizzled soy sauce and fresh lime slices. Use the extra ginger lime sauce as a dip for the fish while eating. Delicious!
*Ghee is often cooked longer than clarified butter (recipe on the blog) or sometimes even boiled for a stronger nutty taste.
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