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This recipe, created by chef Doug Lum of Joe’s Bar & Grill, Maui, captures the flavours of summer, pairing teardrop tomatoes and fresh basil with the distinctive, citrusy flavour of ono.
Ingredients
1 pint (405g) orange teardrop tomatoes, quartered
1 pint (405g) yellow teardrop tomatoes, quartered
3/4 cup (30g) thinly sliced fresh basil
3 Tbsp (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 chilli 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
Directions
Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil. Chill until ready to serve.
Combine shallots, chilli 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 centre of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.
