On Sun, 12 Oct 2014 14:56:46 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" >
>> wrote: <snip>
>> >>
>> >> Those sure do sound good... I've never heard of Wahoo where I live
>> but >> havent looked for it either. Next shopping day I'll ask about
>> it, >> thanks.
>> >
>> > I am not sure they aresold in most areas.
>> >
>> >
>> > Here's 2 more though. Almost anything online i searched out got
>> > food-kop filtered to be horribly overcooked. This is a fish where
>> > the 10 mins cook per inch of fish is a bit more than you may want
>> > to do. That is like, max for this fish.
>> >
>> > Believe it or not, one of the online recipes pan fried this fish at
>> > high for 30 mins.
>>
>> Ye Gods... 30 mins for fish? That does sound far too long.
>>
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Tangy Baked Ono (Wahoo)
>> > Categories: Xxcarol, Ono, Fish
>> > Yield: 6 Servings
>> >
>> > 1 1/2 lb Ono fillets or steaks 3/4in
>> > 2 c Boiling water
>> > 2 tb Lemon juice
>> > 1 ts Salt
>> > 1 tb Cornstarch
>> > 1 tb Sugar
>> > 1/2 c Orange juice
>> > 1/2 c Cold water
>> > 2 ts Grated orange rind
>> > 1 ts Lemon juice
>> > 1 cn 11 oz mandarin orange drain
>> > 1 c Seedless green grapes halved
>> >
>> > In this one, you make the sauce first. Combine cornstarch, sugar,
>> > orange juice, and 1/2 cup cold water. Stir in a small pan and let
>> > it heat slowly. Stir constantly until thickened then add the
>> > orange rind, 1 ts lemon juice and halved grapes and heat until
>> > warm.
>> > Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
>> > enough to hold them all in one layer and top with boiling water.
>> > Add salt and 2 TB lemon juice then simmer about 8 minutes. Drain
>> > but do not dry the fish and set on warmed plate.
>> >
>> > Pour warm sauce over fish and serve.
>> >
>> > Warning: Ono is a low fat firm fish that can be overcooked very
>> > easily.
>> >
>> > Typoed to you by xxcarol, 11Oct2014
>> >
>> > MMMMM
>> >
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Easy Oven-baked Ono (Wahoo)
>> > Categories: Xxcarol, Ono, Fish
>> > Yield: 6 Servings
>> >
>> > 2 lb Ono fillet or steaks
>> > 2 ea Limes, juiced
>> > 1/2 c Melted butter
>> > 1/8 ts Garlic salt (a dash really)
>> > 1/8 ts Salt, dash really
>> > 2 tb Sherry or white wine
>> >
>> > Preheat oven to 350F. Lightly oil a baking pan and mix the rest
>> > and spread on the fillets. Baste fish every 5 minutes. Cook for
>> > 10 minutes per inch thick of fish.
>> >
>> > Optional variation with more kick:
>> > 1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
>> > recommended) and 1 ts dried crushed chili peppers. For that one,
>> > you ca marinade the fish for up to 30 mins.
>> >
>> > Typoed to you by xxcarol on 11 October, 2014
>>
>> Thanks again Carol, I have saved those recipes, they do sound good and
>> quite different from what I usually do with fish. Now... let's see if
>> I can find any Wahoo! Alas I may have to substitute with mackerel or
>> something...
>>
>> Dinner tonight - I think I'll just do something involving rice and
>> some veggies I have that need using, such as capsicum, chillies and
>> mushrooms. I'll add some bacon - wish I had some chicken thigh fillet
>> since I'm in the mood for it, but oh well.
>
>Welcome! One has a flaw in that it doesn't tell you when to add the
>mandarin oranges. Tangy Ono. They go in the grapes.

Thanks for that.

>The recipes are very Hawaiian influenced which is a multi culture
>cookery in it's own right.
>
>Mackeral which is strong flavored and a fatty fish isn't optimal but
>Mahi would be as well as sea bass and snapper (redder the better for
>that match).

I should be able to find some snapper in town, Mackerel too.