- 3/4 lb. Hawaiian ono, divided into 2 fillets
- 2 tbsp. miso
- 2 tbsp. dry white wine
- 1 tbsp. Hawaiian chili pepper water
- 2 tsp. ground ginger
- 1 tsp. avocado oil
- 1 tbsp. reduce sodium soy sauce
- 1 tsp. chopped garlic
Whisk together the miso, wine, chili pepper water, ginger, avocado oil, soy sauce and garlic in a small bowl.
Place the ono in a glass dish and pour the marinade over the top.
Turn the fish to coat, using a silicone brush to get all sides coated.
Cover the dish and refrigerate for 30 minutes.
Add the ono to a hot grill and grill for 3-4 minutes per side.
Enjoy!
We enjoyed with delicious grilled artichokes!
No comments:
Post a Comment