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.
I made this tonight and it was awesome. The sweet of the butter goes great with the heat of the spice. Better do it outside or have some good ventilation...Read Full Review
I had some fresh ono shipped over from Oahu and made it with this recipe and it was amazing. I'm sure the blackening spice blend works well other similar fish....Read Full Review
Todd G in Jax Florida 2 years ago
I made this tonight and it was awesome. The sweet of the butter goes great with the heat of the spice. Better do it outside or have some good ventilation though. Thanks Tony.