Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa Recipe
Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!
How to Make the Best Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa
Seared Hawaiian Ono with a beautiful honey soy glaze and vibrant pineapple ginger salsa is a fresh, healthy dinner that brings the islands to your plate. This elegant yet simple dish highlights the mild, delicate flavor of ono fish, which pairs beautifully with the sweet and savory glaze. The pineapple salsa adds a refreshing brightness and tropical contrast that elevates the entire dish.
What makes this recipe special is the perfect balance of flavors and cooking technique. The honey soy marinade creates a caramelized crust on the fish when seared, while the fresh pineapple salsa with jalapeño and cilantro provides a cooling contrast. The quick cooking time means you can have this restaurant-quality dinner on the table in just 30 minutes, making it perfect for weeknight meals or impressive entertaining.
This versatile recipe is forgiving with substitutions too – if fresh ono is hard to find, you can use scallops, prawns, ahi tuna, or hamachi. Pair it with steamed jasmine rice or a simple green salad for a complete Hawaiian-inspired meal.
Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa
Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!
Ingredients
Fish & Marinade
Pineapple Ginger Salsa
Instructions
Preparation
- Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth.
- Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
- While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. Cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups.
- Toss the pineapple with the rest of the salsa ingredients. For a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
Cooking
- Heat oil in a large heavy bottom skillet over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish on its sides and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
- If you like your fish cooked more, place in a warm oven until desired doneness.
- Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
- Spoon the glaze over the fish, along with a generous amount of pineapple salsa before serving.
