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Blackened Wahoo/ Ono w/ Shoyu Butter Print Email


8 ono (aka Wahooo) fillets, 4 oz each
3 TBS blackening spice - Paul Prudhomme's or recipe follows
Shoyu Butter Sauce - recipe follows
3 TBS Vegetable oil

Season fillet with blackening spice. Heat oil until it smokes. Sear fish for 3 minutes on each side. Serve with shoyu butter and grilled fresh pineapple.

Grilled pineapple - remove outer skin and cut pineapple into 1/2 inch slices. Brush with teriyaki and grill over medium coals until soft and lightly charred.

Blackening Spice Blend: 2 TBS paprika, 1/2 tsp cayenne, 1 tsp black pepper, 1 tsp dry oregano, 1 tsp dry thyme, 1 tsp garlic salt, 1 tsp onion salt, 1/2 tsp white pepper. Combine all ingredients and set aside; store in an air tight container.

Shoyu Butter Sauce: 1 TBS Aloha Shoyu (Hawaiian soy sauce, any soy sauce will do), 1 TBS brown sugar, 6 TBS melted butter, juice of 1/2 lemon, 2 TBS olive oil. Warm ingredients in a saucepan over low heat to marry, drizzle over cooked fish. -Adapted from Sam Choy
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