NOT CHICKEN, but Ono Piccata

When it comes to seafood consumption in the United States, more than 50 percent of what we eat is one of three types: shrimp, canned tuna and salmon. And it’s been that way for quite some time. But there’s a lot more fish in the sea, peeps, like for real so lets work on expanding those palates a little, shall we. 

An absolutely stunning, delicious and extremely versatile fish everyone should try is ono. Similar to halibut and sea bass, it has a great texture for grilling and holds up well in recipes that traditionally use chicken. Hence, this one for ono piccata rather than chicken piccata.

Ah, but where can you find ono? True, it’s not a fish you see everyday in the market unless your on the West Coast or in the Hawaiian Islands, that’s where Honolulu Fish Co. comes in. Hawaii-based, the company has more than 20 years of experience, picking out the best of the best fish, straight off the boats in the Hawaiian Islands. Committed to the environment and to promoting sustainability in its fishing practices, you can count on the Honolulu Fish Co. to bring you sustainably-caught, wild fish straight from Islands. Check out their website and order today’s fresh catch for tomorrow’s dinner 🙂 You’ll be happy you did!

Chicken Ono Piccata
1 to 1 ½ pounds fresh ono fillets (around 5 ounces each)
¼ cup flour
3 Tbs butter
3 Tbs olive oil
2-3 heads of garlic, minced or sliced
Juice of 1 lemon
2 Tbs capers
Salt and pepper to taste

Melt butter in large pan on stove top, add olive oil and garlic, saute for about 2 minutes on med-high. Rinse ono fillets, pat dry and lightly coat each side with flour. Push garlic to the outsides of the pan and place fillets in the middle, cook on medium for about 5 minutes (depending on thickness) then turn. Add lemon juice and capers, cook for an additional 5 minutes (again, depending on thickness). Serve with fresh parsley and any side that floats your boat.

Want to make the sauce a bit creamy … add 4-5 Tbs of half and half 2 minutes before finishing. Enjoy!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then.  xoxox