Hawaiian Ono with Citrus Vinaigrette

Serves 6


What You’ll Need:

Measuring Cups & Spoons

A Sharp Kitchen Knife

A Blender

A 12-Inch Stainless Steel Pan with Cover

A Spatula or Tongs

A Kitchen Plate

A Kitchen Spoon


2 LBS Hawaiian Ono, Cut Into Portions

2 Tablespoons of Blood Orange Olive Oil

1/2 Teaspoon Sea Salt

Fresh Ground Pepper


3 Small or 2 Large Grapefruit

1/2 Cup Fresh Squeezed Grapefruit Juice

3 Tablespoons Orange Juice Concentrate

2 Tablespoons Lemon Juice

3 Tablespoons Dijon mustard

1/2 Cup Lime Infused Olive Oil

1/2 Cup Vegetable Broth

3 Tablespoons Fresh Tarragon, Chopped

1/2 Tsp Sea Salt

How To Put It Together:

1) Segment the grapefruits and set them aside.
2) To the blender add the grapefruit juice, the orange juice concentrate, the lemon juice, the Dijon mustard, the olive oil and the vegetable broth and blend until emulsified. Set the vinaigrette aside.
3) Season the Ono with sea salt & pepper. Preheat a stainless steel pan over medium high heat. Add the lime infused olive oil to the pan and swirl it around. Add the Ono to the pan; brown for about 5 minutes. You will know when it’s ready to be turned when the fish releases from the bottom of the pan and is becoming slightly opaque on the sides near the heat surface. Turn the Ono; brown on the other side. Transfer the fish to a plate. Pour the vinaigrette into the pan and bring it to a light bubble. Sprinkle half of the tarragon into the pan, reserving the rest for serving. Add the fish back into the pan to rewarm it for about 2 minutes. Remove the pan from the heat.
4) To plate: Spoon a little citrus vinaigrette on plate and place the Ono in the center of the sauce. Arrange a couple of grapefruit segments on top of the fish; spoon a tablespoon more of the vinaigrette on top of the fruit, just to make it glisten.
5) Serve and enjoy!

Nina’s Tasty Tip:

Citrus vinaigrette is versatile! Enjoy it warm with seafood, poultry or veggies and cold salads.