Found 2 blog entries tagged as Ono Island style.

Watercress, Olive Oil, Lemon, and Grilled Mahi-Mahi, Plus Poached-Then-Baked Stuffed Lobster for Mardi Gras Seafood Nights

When I want a seafood menu that feels equal parts island-bright and Gulf Coast comforting, I lean into two simple truths: watercress loves lemon and good olive oil, and lobster loves a proper finish in the oven. The first recipe nods to Oahu with that clean citrus snap. The second is pure Mardi Gras energy, a stuffed lobster that starts gently (a quick poach) and ends with a browned, buttery top.

Bright first, rich second. That is the whole strategy for a seafood fest table that feels intentional and balanced.

Meredith Folger Amon Quick Jump
Recipe 1: Watercress + Grilled Mahi-Mahi
Recipe 2:…

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Just Off the Gulf Coast: Grilled Grouper “Ono Island Style” with Lemon & Fresh Herbs (Plus Broccolini & Roasted Potatoes)


Gulf Coast Fish

When I get my hands on fresh Gulf grouper, I want the preparation to reflect the fish itself, clean, bright, and confident. This is my “Ono Island style” method: a quick, gentle brine, then a hot sear on an outdoor grill or a grill pan on the stovetop. I finish it with lemon and fresh herbs and serve it with crisp broccolini and small roasted potatoes, the kind of plate that exudes Gulf Grandeur without requiring a complicated kitchen routine.

“High heat, a short brine, and lemon at the very end, that’s the trio that keeps grouper tender and polished.”

Why brine grouper before grilling

Grouper…

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