Grilled Medallions of Ono on a
Summer Tomato Salad Serves 4
This recipe, created by chef Doug Lum of Joe’s Bar & Grill, Maui, captures the flavors of summer, pairing teardrop tomatoes and fresh basil with the distinctive, citrusy flavor of ono.
Prep Time: 20 minutes
Cooking Time: 5 to 8 minutes
1 pint orange teardrop tomatoes, quartered
1 pint yellow teardrop tomatoes, quartered
3/4 cup thinly sliced fresh basil
3 tablespoons minced fresh rosemary
1/2 Kula onion, shaved
Freshly ground pepper and salt to taste
2 teaspoons extra-virgin olive oil
4 large shallots, minced
2 serrano chiles, peeled, seeded and minced
1 cup chopped cilantro
1/4 cup rice wine vinegar
Salt and sugar to taste
8 4-ounce ono medallions
1. Toss tomatoes with basil, rosemary, onion, salt, pepper and olive oil. Chill until ready to serve.
2. Combine shallots, chiles, cilantro, vinegar, sugar and salt. Chill until ready to serve.
3. Season fish on both sides with salt and pepper. Cook on a well-oiled grill until fish is opaque, but not dry.
4. Place 1/4 of the tomato salad in the center of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.