Honey Ginger Glaze Ono and Pineapple Salsa
1½ lbs Fresh Ono cut into 4-6 pieces ( or any white fish )
⅓ C coconut aminos
⅓ C honey
3 TBSP ginger root
2 garlic cloves
1 TBSP olive oil
Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
⅛ tsp kosher salt
Make marinade for the fish. Super easy... put all in a blender:
soy sauce, honey, sliced ginger, garlic and olive oil and blend until smooth.
Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
While fish is marinating, make pineapple salsa.
Slice and dice half a pineapple into ½ inch cubes and place in a medium bowl. You should have about 3 cups.Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño.
Preheat oven to broil.
Prepare Fish. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and then place in the broiler for 8 minutes to cook through. If you like a rare fish, you can skip the broil. For medium rare, a quick 2-3 minute sear on each side is all you need.
Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Spoon this over the fish, along with a generous amount of pineapple salsa before serving. I served on top of spinach and romaine for a nice salad, but it is great on rice or quinoa too.