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Tsunami's Caramelized Ono with Strawberry Papaya Salsa
By Chef George Tarrosa


Deglazing Liquid

1 ounce Grand Marnier
1 ounce Mirin Sake
1 ounce Soy Sauce

Ono Fish (Wahoo)

4 7-ounce Ono Fish Filets (Halibut may be substituted)
Salt and Pepper to taste
2 tablespoons Oil (Combine 1 tablespoon each of toasted sesame seed and canola oil)


4 cups Calrose Rice cooked (follow cooking directions on package)
2 tablespoons Minced Garlic
1 tablespoon Canola Oil
1 tablespoon Sesame Seeds toasted
1/4 cup Organic Green Onions chopped
Salt and Pepper to taste

Strawberry Papaya Salsa

1 Strawberry Papayas peeled seeded and cut into small dice
2 South African Baby Pineapples peeled cored and cut into small dice
1 Tomatillo paper removed and chopped into small dice
1/4 cup Maui Onions peeled and minced
1/4 Organic Bell Pepper (use Red Bell Pepper) seeded and minced
1/2 Pasilla Chile seeded and minced
6 sprigs Cilantro chopped into small pieces
1 tablespoon Sugar
1 tablespoon Salt


1 Plantain Bananas (use Green Plantain Banana)
1/4 Organic Bell Pepper (use Red Bell Pepper)
1/4 cup Sugar
1 teaspoon Canola Oil
1/2 teaspoon Ground Cinnamon
1 teaspoon Vanilla
2 tablespoons Canola Oil


Ono Fish

Season fillets of Ono (Wahoo) with salt and pepper on both sides. Heat a large sauté pan until smoking lightly. Add oil and fish.

Cook for about 2-3 minutes or until golden brown, turn over and pour deglazing liquid directly over fish.

Continue cooking until liquid is almost dry (should take about 1-2 minutes). Turn off heat and set aside.


Heat a large sauté pan and coat with the oil. Add the fresh garlic and cook until light brown (about 30 seconds).

Add the cooked rice, salt and pepper, sesame seeds and the green onions. Cook and mix in pan for about 2 minutes.

Strawberry Papaya Salsa

Mix all ingredients and set aside in refrigerator.


Peel plantain and slice lengthwise into paper thin strips. Brush with vanilla and fry in oil until light brown.

Remove from pan and drain on paper towels. Dust with cinnamon and sugar.

Fry the red bell pepper in the hot oil until the skin is black. Wrap in plastic wrap for 10 minutes.

Remove and peel off the black skin. Cut into diamond shapes.


Using a 12 to 13 inch plate, place the rice in the middle, lay the fish on top. Cover the fish with the salsa, add fresh cilantro sprig on top of salsa.

Place red bell pepper diamond shapes in each corner of rice. Top with vanilla sugar plantain.