Grilled Hawaiian Ono with Grilled Veggies

 

For the Ono:

• 1 lb. wild caught Hawaiian Ono, divided into 3 fillets
• avocado oil spray
• salt & freshly ground black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander

Spray the non-skin side of the ono with avocado oil spray and lightly season with salt & freshly ground black pepper.

In a small bowl combine the chili powder, garlic, cumin and coriander.

Use your hands to rub the seasonings into the fish.  Transfer to fridge until ready to grill.

After grilling the veggies for roughly 30 minutes, add the fish to the hot grill.  Cook skin side down for 4 minutes.  Carefully flip and cook for another 4 minutes.

For the Grilled Veggies:

• 6 organic baby red potatoes, chopped
• 1/2 organic zucchini, chopped
• 1/2 organic yellow squash, chopped
• 1 organic orange bell pepper, seeded & chopped
• 2 organic leeks, white and light green parts, chopped
• 1/2 organic red onion
• 1/4 cup avocado oil
• 1 tbsp. fresh lemon juice
• 1 tbsp. crushed garlic
• 1 tsp. dried parsley
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. ground dried thyme
• 1/2 tsp. salt
• freshly ground black pepper

Put the chopped veggies into a large bowl.  In a small bowl combine the oil, lemon, garlic, parsley, oregano, red pepper, thyme, salt & pepper into a small bowl and stir to mix well.

Pour the dressing over the veggies.

Stir to mix the dressing and veggies. Cover and transfer to the fridge until ready to grill.

Pour the veggies onto a grill pan on a hot barbecue.  Cook for 40 minutes, stirring every 5 minutes.  Add the fish to the grill after 30ish minutes. 

Enjoy with your delicious Hawaiian Ono!