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

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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