Mediterranean Style ʻOno

Mediterranean Style ʻOno
25 min
4 Servings


2 lb
filleted 'Ono (may use opah if available)
2 Tbsp
extra virgin olive oil, divided (or canola oil)
2 clove
garlic (minced)
1/4 cup
round onion (finely diced)
large, vine-ripened tomato (diced)
1/2 cup
kalamata olives
2 Tbsp
capers (rinsed and drained)
anchovy filets (chopped)
1 Tbsp
balsamic vinegar
1 tsp
2 Tbsp
chopped parsley
zest of one lemon
cooking spray
black pepper
Prep Time:
25 min
Total Time:
25 min


Sauce Preparation:

In a medium size pot, drizzle about a tablespoon of the oil and heat over medium-low heat. Add the garlic and stir for about one minute then add in onion. Stir for two minutes then add in the tomato, olives, capers, anchovies, vinegar and sugar and cook for another 3 to 4 minutes. Stir in the parsley and lemon zest right before serving.

Fish Preparation:

Heat a large skillet on medium heat and drizzle a little oil into the pan (at this point also coat the pan with cooking spray to further prevent sticking). Season the ʻOno with a little salt and pepper then sear in the pan for about 2 to 3 minutes per side – the trick is to not overcook the fish. Remove from the pan, place on a plate and top with a big dollop of the sauce and enjoy!

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Chef Michi Watarai