Saturday, June 30, 2012

Easy "Oh Yes" Ono Fish

2 filets Hawaiaan Ono fish, about 3/4 to 1" thick
2 T olive oil
2T butter
balsamic vinegar
salt, pepper, garlic powder

Select a skillet that is fairly flat, has a lid, and can go in the oven. Preheat over to 350 degrees. Heat olive oil and butter in the skillet. Rinse fish and pat dry, season with salt, pepper, and garlic salt. When oil and butter are hot and bubbly, drop in the fish filets. Wait until you can see white about 1/8" thick near the bottom. Flip the fish only once, cover the pot, and put it in the oven for about 6 1/2 minutes. Remove and check for doneness. If not done, pop it in again but watch carefully. It can also finish cooking in the hot covered pan. Just before serving put a spash of balsamic vinegar on the top.

Great with rice and sliced pineapple or mango chutney. OR alternately, good with sauteed spinach and topped with some sauteed cherry tomatoes & slivered almonds. This is my quick go-to fish that can be made a gazillion ways.

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