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This recipe, created by chef Doug Lum of Joe’s Bar & Grill, Maui, captures the flavors of summer, pairing teardrop tomatoes and fresh basil with the distinctive, citrusy flavor of ono.
Quick & EasyCooking Time: 5 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
1 pint (405g) orange teardrop tomatoes, quartered
1 pint (405g) yellow teardrop tomatoes, quartered
3/4 cup (30g) thinly sliced fresh basil
3 Tbs (15g) minced fresh rosemary
1/2 Kula onion, shaved
Freshly ground pepper and salt to taste (sea salt if on a corn-free diet*)
2 tsp (10mL) extra-virgin olive oil
4 large shallots, minced
2 serrano chili peppers, peeled, seeded and minced
1 cup (40g) chopped cilantro
1/4 cup rice wine vinegar
Sugar to taste
8 4-ounce (115g) ono medallions
Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil. Chill until ready to serve.
Combine shallots, chili peppers, cilantro, vinegar, sugar and salt. Chill until ready to serve.
Season fish on both sides with salt and pepper. Cook on a well-oiled grill until fish is opaque, but not dry.
Place 1/4 of the tomato salad in the center of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
