Grilled Medallions of Ono on Tomato Salad

Grilled Medallions of Ono on Tomato Salad: Main Image

Quick Facts

Servings: 4
Prep Time: 20 min.
Cook Time: 5 min.
Total: 25 min.
This recipe, created by chef Doug Lum of Joe’s Bar & Grill, Maui, captures the flavors of summer, pairing teardrop tomatoes and fresh basil with the distinctive, citrusy flavor of ono.


  • 1 pint orange teardrop tomatoes, quartered
  • 1 pint yellow teardrop tomatoes, quartered
  • 3/4 cup thinly sliced fresh basil
  • 3 Tbs 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 extra-virgin olive oil
  • 4 large shallots, minced
  • 2 serrano chili peppers, peeled, seeded and minced
  • 1 cup chopped cilantro
  • 1/4 cup rice wine vinegar
  • Sugar to taste
  • 8 4-ounce (115g) ono medallions


  • Toss tomatoes with basil, rosemary, onion, salt, pepper, and olive oil. Chill until ready to serve.
  • Combine shallots, chili 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 center of each plate. Arrange 2 ono medallions over each salad and drizzle with shallot sauce.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts

Calories 324
  Calories from Fat 42 (13%)
(8%)Total Fat 5g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(34%)Cholesterol 102mg
(4%)Sodium 101mg
(47%)Potassium 1647mg
Total Carbohydrate 19g
(12%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(111%)Protein 55g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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