Grilled Medallions of Ono on Tomato Salad
Related recipes: Chile Peppers, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Fish, Herbs, Main Dishes, Onions,
Salads, Soups/Salads, Soy-Free,
Summer, Tomatoes, Tuna,
Vegetarian, Wheat-Free
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.
Preparation facts
Cooking Time: 5 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 pint (405g) orange teardrop tomatoes, quartered
1 pint (405g) yellow teardrop tomatoes, quartered
3/4 cup (30g) thinly sliced fresh basil
3 Tbs (15g) 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 (10mL) extra-virgin olive oil
4 large shallots, minced
2 serrano chili peppers, peeled, seeded and minced
1 cup (40g) chopped cilantro
1/4 cup rice wine vinegar
Sugar to taste
8 4-ounce (115g) ono medallions
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.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 394
Calories from Fat 48 (12%)
% Daily Value*
9%Total Fat 6g
6%Saturated
Fat 1.1g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
44%Cholesterol 132mg
8%Sodium 194mg
55%Potassium 1930mg
6%Total
Carbohydrate 19g
12%Dietary
Fiber 3.1g
Sugars 7g
Sugar Alcohols 0g
141%Protein 70g