Grilled Medallions of Ono on Tomato Salad
Serves: 4
Prep Time: 20 minutes
Total Time: 25 minutes
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.
Calorie: 394, Proteins: 70 g, Total Fat: 6 g, Fiber: 3.10 g, Sugar 7 g.
Preparation
Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil.
Chill until ready to serve.
Combine shallots, chili peppers, cilantro, vinegar, sugar and salt.
Chill until ready to serve.
Season fish on both sides with salt and pepper. Cook on a well-oiled
grill until fish is opaque, but not dry.
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.