Sauteed Ono With Balsamic Butter Sauce Recipe

Cooking Directions

• STEP 1.Season the Ono fish fillets with salt and pepper.
• STEP 2.Heat a skillet over medium-high heat and add olive oil.
• STEP 3.Place the fish fillets in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
• STEP 4.Remove the fish from the skillet and set aside.
• STEP 5.In the same skillet, melt butter over medium heat.
• STEP 6.Add minced garlic and cook for 1 minute until fragrant.
• STEP 7.Pour in balsamic vinegar and cook for another 2 minutes until slightly reduced.
• STEP 8.Stir in honey and season with salt and pepper to taste.
• STEP 9.Return the cooked fish fillets to the skillet and spoon the balsamic butter sauce over them.
• STEP 10.Cook for an additional 1-2 minutes to heat the fish through and coat it with the sauce.
• STEP 11.Serve the sauteed Ono with balsamic butter sauce hot, garnished with fresh herbs.
• STEP 12.Enjoy!

Cooking Tips

• Make sure to pat dry the fish fillets before seasoning them to ensure a crispy exterior.
• Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the fish from sticking.
• Adjust the cooking time depending on the thickness of the fish fillets to ensure they are cooked through but not overcooked.
• Feel free to add a squeeze of lemon juice to the balsamic butter sauce for an extra burst of freshness.
• Serve the sauteed Ono with steamed vegetables or a side of rice for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sauteed Ono in a skillet over low heat to maintain its texture and flavor.
• Garnish with fresh herbs and a drizzle of balsamic glaze before serving to enhance the presentation.
• Serve the dish with a side of mixed greens or a fresh salad for a light and refreshing meal option.