Wednesday, November 9, 2011

Ono with Vegetable Rice

Wahoo is also known as Ono. Ono is a mild tasting fish with a firm texture. This is a good fish to grill or saute on the stovetop.
2 Ono Filets
Lemon Pepper seasoning
Sea salt
1 cup white long grained Basmati rice
2 cups chicken broth
¾ cup frozen chopped spinach
1 can of corn, drained
2 green onion sprigs, thinly sliced
10 asparagus spears, cut into 1” pieces
1 lemon

In a rice cooker, combine rice, broth, spinach and 2 teaspoons of EVOO. Cook until done. Mix in corn and green onions; set aside.

In a medium frying pan, heat a couple drizzle of EVOO over med-high heat. Cook seasoned filets, start with one side until the meat turns white half way up and then flip; cook until the other half turns white. Do not overcook or fish will be tough.

In a small pot, cook asparagus in boiling water for about 2 minutes. Transfer asparagus to a bowl of ice water to stop the cooking; drain and set aside.

To serve, create a bed of vegetable rice, then add steamed asparagus and top with fish. Drizzle with fresh lemon juice.

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