Grilled Hawaiian Ono & Artichokes

 

For the Hawaiian Ono:

• 4 fillets, wild caught ono, rinsed
• 1/4 cup avocado oil
• 2 tbsp. Kinders Woodfired Chili seasoning blend

In a small bowl, mix together the oil and seasoning.  

Use a silicone brush to coat all sides of the fish with the oil seasoning mix.  Allow to sit in the fridge for one hour.

Place the fish filets on the hot barbecue.  Grill 4 minutes per side.

For the Artichokes

• Two large artichokes
• 1/4 cup avocado oil
• 1 tsp. crushed garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. oregano
• salt & freshly ground black pepper

First, cut the stems off the artichokes and the tops of the leaves.  Place them into a stock pot and fill with warm water until the artichokes are submerged with water to about halfway covering them.  Bring the water to a boil, cover the pot, reduce heat to a simmer and allow to simmer/steam for 50 minutes, until leaves easily pull from the heart. Remove the artichokes and set aside to cool.  

Once cool enough to handle, cut each artichoke in half.

In a small bowl combine the oil, garlic, red pepper and oregano.

Lightly season each inside of each artichoke half with salt & freshly ground black pepper.  Use a silicone brush to brush the oil seasoning mixture over the inside halves.

Place the artichokes cut side down on the hot barbecue grill and allow to grill for 5-10 minutes until perfectly warmed through.

ENJOY!!!!