The Ultimate Seared Hawaiian Ono (with Pineapple Salsa!)

Imagine a dish that instantly transports you to a tropical paradise. Picture a perfectly seared fillet of fresh, firm Ono, with a beautiful golden-brown crust, bathed in a sweet and savory honey-soy glaze. Now, imagine it topped with a vibrant, jewel-like salsa of fresh pineapple, spicy jalapeño, and fragrant ginger. That, my friends, is the fresh, healthy, and unbelievably delicious magic of this Seared Hawaiian Ono with Pineapple Salsa. This is, without a doubt, the most elegant and flavorful seafood dish you will make in just 30 minutes.

I promise you, from the moment you hear that perfect sizzle as the fish hits the hot pan, you’ll know you’re creating something special. It’s a true restaurant-quality meal that is surprisingly simple to prepare, making it perfect for a quick and healthy weeknight dinner, but so stunningly beautiful that it’s ideal for entertaining guests. Every single bite is a perfect harmony of savory, sweet, and spicy.

Get ready to master the art of the perfect sear and create a stunning, unforgettable dish that is a true taste of the islands.

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Why This Will Be Your New Favorite Fish Recipe!

You are going to be completely obsessed with this fresh, vibrant, and incredibly easy recipe. It’s a guaranteed hit. Here’s why you have to make it:

• A Taste of the Tropics: The combination of the sweet and savory honey-soy glaze with the fresh, spicy, and tangy pineapple salsa is a true flavor explosion that will transport you to Hawaii.
• Ready in Just 30 Minutes: This is the ultimate quick and elegant meal! From start to finish, you can have this impressive, restaurant-quality dish on the table in a flash.

Recipe Snapshot

Your Shopping List for This Tropical Feast

This recipe uses a beautiful mix of fresh produce and powerful pantry staples. Here’s what you’ll need:

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→ For the Fish and Marinade

• 1 1/2 lbs Fresh Ono, cut into 4-6 pieces → Also known as Wahoo. You can substitute with other firm white fish like halibut or mahi-mahi, or even tuna.
• 1/3 cup soy sauce
• 1/3 cup honey
• 3 T sliced fresh ginger & 2 garlic cloves → The essential aromatic base for the marinade.
• 1 T olive oil → Plus more for searing.

→ For the Pineapple Ginger Salsa

• 1 mild red chili or 1/4 cup diced red bell pepper → Mostly for a beautiful pop of red color.
• 1/4 cup finely diced red onion → For a sharp, savory bite.
• 1 tsp finely minced or grated ginger root → To echo the flavor in the marinade.
• 1/2 cup chopped cilantro
• Zest and juice of one small lime → For that essential tangy finish.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create a stunning, 30-minute masterpiece? This process is so quick and rewarding.

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Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

This fresh and healthy Seared Ono recipe is a 30-minute tropical delight! A perfectly seared fillet of Ono is coated in a sweet and savory honey-soy glaze and topped with a vibrant, spicy pineapple-ginger salsa.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian Fusion, Hawaiian-Inspired

Calories: 297

Ingredients Equipment Method Notes

Ingredients

  

For the Fish and Marinade

• 1 1/2 lbs Fresh Ono, cut into 4-6 pieces
• 1/3 C soy sauce
• 1/3 C honey
• 3 T sliced ginger
• 2 cloves garlic
• 1 T olive oil

For the Pineapple Ginger Salsa

• 1/2 pineapple, peeled, cored, small diced about 3 cups
• 1 jalapeño, seeds removed, very finely diced
• 1 mild red chili or 1/4 C diced red bell pepper
• 1/4 C finely diced red onion
• 1 tsp finely minced or grated ginger root
• 1/2 cup chopped cilantro
• 1 small lime, zested and juiced
• 1/8 tsp kosher salt
• 1 pinch sugar optional

Equipment

• Blender
• Ziplock bag or shallow bowl
• Medium bowl
• Large heavy-bottom skillet

Method

 

Part 1: Marinate Fish and Make Salsa

1. Make the marinade: Blend soy sauce, honey, sliced ginger, garlic, and olive oil in a blender until smooth. Place the fish and marinade in a bag or bowl and marinate for at least 20 minutes.
2. While the fish marinates, make the pineapple salsa: In a medium bowl, toss together the diced pineapple, jalapeño, red chili, red onion, minced ginger, cilantro, lime zest and juice, and salt. Taste and adjust.

Part 2: Cook and Serve

1. Heat oil in a large heavy-bottom skillet over medium-high heat. Remove the fish from the marinade (saving the marinade) and pat it dry. Place the fish in the hot skillet.
2. Sear the fish for 2-3 minutes on each side for medium-rare, or until cooked to your liking. Set the cooked fish aside on a plate.
3. Pour the remaining marinade into the hot skillet and bring to a boil for 30 seconds, until it thickens into a glaze. Strain into a small bowl.
4. To serve, spoon the warm glaze over the seared fish and top with a generous amount of the pineapple salsa.

Notes

Hot Pan is Key: For a perfect sear and a beautiful golden crust on your fish, make sure your skillet is very hot before you add the fish.

Pat Fish Dry: Before searing, gently pat the marinated fish with a paper towel. This removes excess moisture and helps the crust to form properly.

Boil the Marinade: Boiling the leftover marinade is a crucial food safety step, as it had raw fish in it. It also has the wonderful benefit of turning it into a delicious, thick glaze!

Nutritional Information Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients and portion sizes used.