Grilled Ono

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Grilled Ono recipe by Barefeet In The Kitchen

Have you tried Ono? I hadn’t even heard of it until recently. This is an excellent fish. I am already planning what I will make with it next time. The texture was perfect, not at all mushy.

The flavor was very mild. Ono is considered a perfect fish for grilling, so we did just that. I grilled this along with some huge pattypans for dinner. They were great together.

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Grilled Ono

4.5 from 4 votes
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  • 3 large Ono fillets
  • 1/4 cup light olive oil
  • Juice from one large lemon approximately 1/4 cup
  • 1/2 tsp garlic powder
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Place the fish in a gallon size ziploc bag or in an airtight container. Whisk the other ingredients together and then pour over Ono. Let it rest on the counter for about 15 minutes to marinate.
  • Grill approximately 3-4 minutes on each side. The fish will continue to cook for another minute or two after it is removed from the heat. Be careful not to overcook it.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Roger says

    I used your recipe to good effect. Ono is also good with Dijon and lemon with salt. Ono in Hawaiian means ‘good’. Ono is sort for Ono Ono. Which you might guess means ‘very good.’. It’s a delicacy in Hawaii.4 stars