HealthNotes

Grilled Medallions of Ono on Tomato Salad

• From: Delicious Living Magazine

Ingredients

• 1 pint orange teardrop tomatoes, quartered

• 1 pint yellow teardrop tomatoes, quartered

• 3/4 cup thinly sliced fresh basil

• 3 Tbs minced fresh rosemary

• 1/2 Kula onion, shaved

• Freshly ground pepper and salt to taste (sea salt if on a corn-free diet*)

• 2 tsp extra-virgin olive oil

• 4 large shallots, minced

• 2 serrano chili peppers, peeled, seeded and minced

• 1 cup chopped cilantro

• 1/4 cup rice wine vinegar

• Sugar to taste

• 8 4-ounce (115g) ono medallions

This recipe, created by chef Doug Lum of Joe’s Bar & Grill, Maui, captures the flavors of summer, pairing teardrop tomatoes and fresh basil with the distinctive, citrusy flavor of ono.

Directions

• Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil. Chill until ready to serve.
• Combine shallots, chili peppers, cilantro, vinegar, sugar and salt. Chill until ready to serve.
• Season fish on both sides with salt and pepper. Cook on a well-oiled grill until fish is opaque, but not dry.
• Place 1/4 of the tomato salad in the center of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.