Ms Mango Barbecued Ono Recipes

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MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16



Macadamia Nut-Crusted Ono with Mango-Lime Butter image

Steps:

  • To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
  • Preheat the oven to 450 degrees.
  • To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
  • In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
  • Place the fillets on warmed individual places. Serve with the mango-lime butter.

1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Canola oil, for sauteing

HAWAIIAN B.B.Q. SAUCE

Make and share this Hawaiian B.B.Q. Sauce recipe from Food.com.

Provided by Kana K.

Categories     Pineapple

Time 10m

Yield 2 cups

Number Of Ingredients 5



Hawaiian B.B.Q. Sauce image

Steps:

  • Combine all ingredients, stirring well.
  • Use sauce to baste chicken, lamb, beef or pork when grilling.

Nutrition Facts : Calories 681.1, Fat 54.3, SaturatedFat 9.2, Sodium 2696.3, Carbohydrate 46.9, Fiber 0.7, Sugar 33.6, Protein 5.5

3/4 cup unsweetened pineapple juice
1/2 cup peanut oil or 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup molasses
1 teaspoon ground ginger

MANGO BARBECUED RIBS

Make and share this Mango Barbecued Ribs recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9



Mango Barbecued Ribs image

Steps:

  • Mix all ingredients except ribs in a food processor or blender until smooth.
  • Marinate the ribs in the mixture for a couple of hours or longer.
  • Barbecue the ribs, turning often and basting with mango sauce.

2 lbs ribs
3 medium mangoes, peeled and cut into chunks
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 dash pepper

M&S MANGO BARBECUED ONO

Categories     Fish

Yield 2 servings

Number Of Ingredients 8



M&S MANGO BARBECUED ONO image

Steps:

  • Oil and season the fish with salt and pepper. Grill 3 to 4 minutes per side or until just done. Baste frequently with the Mango Bbq sauce. Prepare the rice, when it is done, pour in 1/2 the coconut curry sauce and toss to coat the rice. Place the rice in the center of the serving plates. Place the fishe on the rice and drizzle the remaining sauce around the plate. Top the fish with the fruit salsa. Garnish with sprigs of cilantro

2 (6-7oz) Ono fillets
2 TBSP vegetable oil
Pinch of salt & pepper
4 oz Mango Barbecue Sauce
1/2 Cup basmati rice
6 oz Coconut Curry Sauce
6 TBSP Tropical Fruit Salsa
2 sprigs cilantro for garnish

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