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March marks the beginning of pineapple season. Though available year-round at most grocery stores, pineapples are at their peak – their most juicy and flavorful, March through July. While in Kauai, we found them easily at local farmers markets. Make sure to pick fresh-looking pineapples with healthy-looking leaves and crowns, and give a gentle squeeze. They should feel just slightly soft, but with no overly soft spots. Pineapples do not ripen after being cut. A whole pineapple can be stored at room temperature if eaten within a few days, but you can refrigerate it to keep longer.
When cutting the pineapple, don’t throw out the core! Pineapple cores are full of bromelain, a proteolytic enzyme, which has been shown to be an effective anti-inflammatory, muscle relaxant, digestive aid and cancer preventer. I set the cores aside and snack on them as I cook.
How to cut a whole pineapple:
1. Cut off the crown and bottom.
2. Stand pineapple on its cut base. With a sharp large knife, cut away the peel in long strips, from top to bottom, deep enough to remove the eyes.
3. Cut pineapple in half lengthwise, then halve each half so you have four quarters.
4. Cut out the core from the center of each quarter. Save and eat!!!
5. Cut into strips, dice or chunks. Its really refreshing chilled with a squeeze of lime or orange.
Lime and its zest adds acid and brightness to the salsa.
Ginger gives it a little twist.
Let the fish marinate 20 minutes or up to 24 hours.
Here the Ono is seared on the outside to medium-rare. You can slice it or leave it whole. If medium-rare makes you squeamish, cook it until it is just done, being very careful not to overcook, as it can toughen.
What to serve with this!
Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main, Fish
- Method: Stove top
- Cuisine: Hawaiian
- Diet: Gluten Free
Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!
- 1 1/2 lbs Fresh Ono cut into 4-6 pieces ( or sub Scallops, Prawns Ahi or Hamachi Tuna)
- 1/3 C soy sauce
- 1/3 C honey
- 3 T sliced ginger
- 2 garlic cloves
- 1 T olive oil
- Pineapple Ginger Salsa
- 1/2 pineapple, pealed, 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)- for color
- 1/4 C finely diced red onion
- 1 tsp finely minced or grated ginger root
- 1/2 cup chopped cilantro
- zest and juice of one small lime
- 1/8 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.
Serve with rice or veggies!
- Calories: 297
Keywords: ono, ono recipes, pineapple salsa, hawaiian ono
Can I use salmon filets instead?
Yes, Pina, Salmon would be fine here!
Big hit with friends last night! Everyone raved over it. Made with grouper and Kyoto sweet potato as side. Thank you for your scrumptious recipes!
Oh great Jeanie! Sorry I couldn’t get to your previous comment sooner and glad this worked with grouper!
Fantastic recipe. We made it with blue marlin and it was so delicious!
Perfect Rob- sounds tasty!
I’ve made this recipe with both Ono and halibut and it is wonderful. I cook the fish over charcoal. I have gotten nothing but rave reviews all around.
Thanks Keith- glad you enjoyed it!
Best ever! Had this with the sugarloaf pineapples in Kauai and fresh off-the-boat Ono…caught in the morning. Exquisite and not difficult!
Sounds so good!
Do you think the salsa can be made 1-2 days in advance, or would it become soggy? Maybe wait to add lime juice? Recipe looks wonderful and planning on using it for a luncheon. Your recipes are wonderful! Thank you for all you do!
I’m honestly not sure Joyce. Haven’t made it ahead- it seems like it should be fine?? Just guessing though. 😉
Which vegetables would go great with this dish
How about the Kyoto Sweet Potatoes? I bet those would go great!
Delicious recipe for fresh fish. Refreshing, clean flavors to complement the fish. Goes perfect with a bottle of Sauvignon Blanc or a Pinot Grigio . Thank you 🤙
Made your delicious recipe last night for friends visiting from Boston-Everyone loved it! We are lucky to live on Kauai!! Friends fish for Ono and Ahi and we get to enjoy their wonderful catches!! Will be following your recipes~ Mahalo.
Mahalo Kristin! Glad you all enjoyed!
Thanks for an amazing recipe. I have made this several times and is my absolute go to recipe for wahoo/ono. It is perfectly delicious as written and is my favorite recipe for one of my favorite fish. The salsa is like a symphony orchestra of taste bud teasers and the fish prepared in this fashion is the main attraction that should be enjoyed with all its flavorful nuances one delicious bite at a time. You created an absolutely noteworthy combination of flavors that makes this guy smile. Thanks!
Great to hear James!
Got everything prepped tonight the pineapple salsa is the only fruit based salsa my wife or I have ever liked can’t wait to sear off the ono tomorrow its gonna be amazing
Thank you for the recipe. The relish was delicious and I used albacore tuna. I marinated it for 8 hours. Try this recipe. You will not regret it
Appreciate this Marianne!
Loved it! Some serious flavour in this dish! We’ve never seared fish before, or made a glaze or salsa so it was really fun to try this! Yum 🙂
Glad you liked it!!!
It was delicious! My family loved it.
Whole family loved it, even the non fish eaters!
Can you use this recipe for Yellowtail not the yellowtail tuna, just the regular yellowtail fish?
I think you could use this with most any fish. Not familiar with yellowtail fish, but my guess is it would work. 🙂
Wow. This was amazing. We made it twice while we were in Kauai
Glad you enjoyed it!!
Hi, Can I grill this instead of pan sear? Thanks
Yes of course!
Used pre-made mango salsa instead. Delicious!
Excellent! Wolfed this down.. if you want medium rare steaks you may need to cook even less- we did 2 min each side and were fully cooked (but not overdone).
Just cooked this tonight for 16 members of the family while on vacation in Hawaii. Hit a grand slam. This was so good. Added some mango to the salsa and it was terrific. Did 4lbs ono and 3 lbs salmon, cooked on the grill, both were delicious. Made some grilled asparagus and jasmine rice for sides and everything went well together.
Everyone loved it, even the picky eaters. Some of the comments were, this is better than eating at a fancy restaurant, best salmon ever, I don”t like fish but this was incredible. Thank you so much for the recipe, it is a keeper.
Ted, thanks so much for your comment and feedback on the recipe- so happy you enjoyed it!!!
Please does it take 25 pages to print your recipe that’s crazy
Sorry about that i fixed it.
So delicious-thank you. This was a dinner party hit!
Oh good!! Glad you enjoyed. You must be somewhere warm…;)
Can I use another type of fish for this recipe?
yes, of course! Ahi or Hamachi would be a great substitute!
yes, of course- Scallops, prawns, ahi or hamachi would be a great substitute!
The fish, the salsa, the sauce- it all completely beautiful. I don’t blame you for the pineapple “thing” it’s the best fruit ever.