Ono Recipe

We've had a big of mac nut collection from the front yard this season, as well as a few mangoes. The local fisherman still sells the days's catch from giant ice chests on the back of his truck a couple time a week. So, with a hat tip for the original recipe by Bev Gannon of Maui, here is a tasty recipe for cooking at home.

Mac Nut Rice Flour Crusted Ono

Use a cast iron skillet for frying and to hold baking fish.

Preheat oven to 425 degrees.

Ingredients

Fish: 2 lbs thick ono fillets

Sauce:

1/2 cup chopped fresh mango

1/2 cup white wine or grapes

1/3 cup sugar

1 tablespoon minced ginger

1/4 cup lime juice

Bring to a boil, add 1/4 cup sour cream and 1/4 cup butter, mix in blender.

Breading:

Salt / pepper / garlic seasoning

1/2 cup macadamia nuts, whole or pieces

1 cup rice flour

1/2 cup fresh basil (or other green herb seasoning

Set seasoning aside for now. Grind nuts, flour, and herbs in blender until fully mixed.

COOKING 1: Coat fish with seasoning. Place ono skin side down in lightly oiled frying pan and lightly fry skin side.

Undercoat:

1/2 cup good-quality mayonnaise

2 teaspoons Sriracha

Mix mayo and sriracha and spread on the skinless side of ono fillets.

Add rice flour mixture so that the spicy mayo sticks the flour mixture to the ono fillets.

COOKING 2: Flip ono flour side down in pan and brown flour side.

COOKING 3: Transfer to hot (425 degrees) oven and bake for 8

minutes, then shut off oven, vent, and allow fish to sit warmly in oven til time

to serve (will finish cooking during this time).

Serve flour side up with the sauce to ladle as a gravy.