Recipe: Baked Ono (Wahoo) or Tuna (2)

Baked Ono (Wahoo) or Tuna
Serves 6

3-4 lb. piece of ono, tuna or other large ocean fish
1 cup mayonnaise
2 Tbsp. lemon juice
2 large dill pickles, chopped fine
3 Tbsp. chives, chopped

Mix these ingredients and paint the fish liberally inside and out. We use ti leaves in Hawaii to wrap the fish, or you may use commercial foil if you wish. Be sure to use a generous hand in applying the tartar sauce mixture so the fish will absorb some of the fat. Bake 12 minutes to the pound in a 350 degrees F oven. If you like, put the foil or ti -wrapped fish on the barbecue grill and roast about 15 minutes to the pound. Test fish before serving to be sure that it is cooked through. This recipe is really for Hawaiian-developed tastes as we don't like our fish overdone, but cooked only until flesh is firmly set and flaky.

Baked Wahoo

Cut fish into steaks. Take each steak and cut out four smaller nuggets. Go around inside of each quarter with a razor sharp knife and remove each piece of fish, leaving the skin, dark meat and bone. You will end up with a pure white nugget about the size of a silver dollar. To figure the servings, allow two " thick steaks (8 nuggets for a man.) Allow one " thick steak (4 nuggets for a woman.) If you have a real good eater, throw in a couple of extra pieces for that person who wants to consume the table. I always do, for if there are any leftovers, I make fish salad same as Tuna fish salad. It is absolutely delicious. Now salt the nuggets to taste. Sprinkle a little Satan's Breath Cajun Blend to taste. (Flavored or Hot Flavored).

Spray a sheet pan with Pam Olive Oil. Lay the fish in a tight pattern so the pieces touch. Dust the top with Lemon Pepper rather heavy. Spray the top of the fish with the Olive Oil. Preheat the oven to 350 F. Bake the fish 4-5 minutes. Remove from oven, turn, put back in the oven to brown other side about 4 minutes. Pre-heat a crock pot while baking the fish on high. When you take up the fish put in the crock pot and pour Texas Pete Mustard Sauce over the top. Fish at its best.