Seared Ono with a salty sweet honey soy glaze and sassy pineapple ginger salsa
- 1 1/2 lbs fresh Ono cut into 4-6 pieces
- ⅓ C soy sauce
- ⅓ C honey
- 3 tablespoons sliced ginger
- 2 garlic cloves
- 1 tablespoon olive oil
- Pineapple Ginger Salsa
- ½ pineapple, pealed, cored, small diced ( about 3 cups)
- 1 jalapeño– seeds removed, very finely diced
- 1 mild red chili ( or ¼ C diced red bell pepper)- for color
- ¼ cup finely diced red onion
- 1 tsp finely minced or grated ginger root
- ½ cup chopped cilantro
- zest and juice of one small lime
- ⅛ tsp kosher salt
- pinch sugar (optional)
- 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 in the rest of the 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.
- Prepare Fish. 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 done-ness.
- 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 this over the fish, along with a generous amount of pineapple salsa before serving.