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Week Night Meals Main Dish

Blackened Wahoo/Ono with Shoyu Butter Sauce

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  • 8 ono (AKA Wahoo) fillets, 4 oz each
  • 3 TBS blackening spice – Paul Prudhomme's or recipe follows
  • Shoyu Butter Sauce – recipe follows
  • 3 TBS Vegetable oil


Season fillet with blackening spice. Heat oil until it smokes. Sear fish for 3 minutes on each side. Serve with shoyu butter and grilled fresh pineapple.

Grilled pineapple – remove outer skin and cut pineapple into 1/2 inch slices. Brush with teriyaki and grill over medium coals until soft and lightly charred.

Blackening Spice Blend: 2 TBS paprika, 1/2 tsp cayenne, 1 tsp black pepper, 1 tsp dry oregano, 1 tsp dry thyme, 1 tsp garlic salt, 1 tsp onion salt, 1/2 tsp white pepper. Combine all ingredients and set aside; store in an air tight container.

Shoyu Butter Sauce: 1 TBS Aloha Shoyu (Hawaiian soy sauce, any soy sauce will do), 1 TBS brown sugar, 6 TBS melted butter, juice of 1/2 lemon, 2 TBS olive oil. Warm ingredients in a saucepan over low heat to marry, drizzle over cooked fish.


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