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Ono, ordinarily known as wahoo, is a close relative of the king mackerel. Unlike unfeigned mackerel, ono seldom school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely propagated in the open ocean. Ono may grow to more than 100 pounds in round weight, but the standard size of the fish caught in Hawaii is 8 to 30 pounds in round weight.

Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it holds less of the strong-tasting “blood meat” muscle that the latter species use for long-distance swimming.

This recipe may be done inside or on your grill. If grilled, suppose the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.

Ingredients:

Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets

2 Tbsp Smoked Paprika Rub

Olive Oil

Sea Salt

Black Pepper

Lemon wedges for garnish

Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.

Preheat on med-high for in regards to five minutes.

Pre-Heat Oven to 350 F

Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.

Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.

Move Pan to Oven for 4 to 5 Minutes to finish.

Fish is done when the Ono flakes easily.

Squeeze on fresh lemon and serve hot.

Plating:

Place each Ono Fillet on a Plate with your Side Dish.

Round Grill Pan Image

Round Grill Pan Photo

Round Grill Pan Photo

Most helpful customer reviews

24 of 24 people found the following review helpful.
When outdoor grilling isn’t an option
By JBWatcher
I’m an outdoor grill cook — big time. I got the Calphalon Grill Pan as a birthday present, and I must admit I wasn’t too enthused. Why would you want to pretend to grill indoors, right?

11 of 13 people found the following review helpful.
Wonderful grill pan, easy to use, easy to clean!
By M. Boone
I purchased this Calphalon Unison Nonstick 12 Inch Round Grill Pan along with the Calphalon Unison Nonstick 12 Inch Round Griddle Pan and love it! The “nonstick sear” surface used on this grill pan does just what it says, giving just enough grip to hold meat in place while still releasing easily when flipping the meat or removing it from the pan.

I will confess that I have not used this pan anywhere near as much as the griddle, but that is simply because we do not grill a lot of meats on the stove. I have done several steaks, however, and they came out juicy and delicious. I’m usually a picky eater and never eat the fat on a steak, but this pan cooked a ribeye so well that I ate the whole thing! The grill surface kept the meat from frying on the bottom, but it still retained plenty of moisture and all the flavor. (These steaks were not marinated, just seasoned with salt and pepper.)

The main points for this pan are:
* Nonstick (just enough grab for cooking meat, but nothing gets stuck to the pan)
* Oven-safe (have not tried this pan in the oven, only the griddle)
* Easy to clean (wipe with a paper towel first to get the grease)
* Handle stays cool while cooking (except in the oven)
* Large size can cook more food at once

While I have not tried cooking anything but steaks with this pan, it is by far the best grill pan I’ve tried. It probably won’t see quite as much use as the griddle pan, but I don’t see myself cooking a steak any other way from now on. Highly recommended.

Note: As with any nonstick cookware, avoid using metal cookware. I bought a set of silicone-coated tongs for flipping steaks and they work great.

13 of 16 people found the following review helpful.
Low-quality Calphalon
By J. R. Nebeker
This pan heats unevenly to the point where it simultaneously burns and undercooks food. We have not had this problem with our older Calphalon or All-Clad pans. The uneven heat distribution is undoubtedly related to the thickness of the aluminum. The bottom of the pan is 3.9mm thick. Our older Calphalon pans are 5.5mm thick–40% thicker! Indeed the pans feel lightweight and cheap, similar to non-stick pans you buy at the local supermarket. I suggest you avoid this pan and either buy a cheaper item of similar quality or hunt for better quality.

This pan also has not done a great job at striping meat.

See all 27 customer reviews…