4 Six to 8 ounce Ono/Wahoo Filets
A mild fish rub or paprika
Salt and Pepper
Prepare your Ono for the grill, rinse, salt and I like to sprinkle a little paprika for the color. Just a little. Coat your filets with some olive oil. I like to use high heat on my Ono, so nice hot coals or let the gas grill get up to 500 degrees.
Grill your Ono making nice grill marks on the hot grill. For timing figure something like six to 8 minute per inch of thickness of the filet. As mentioned previously do not overcook your Ono.
Top with the Lemon Caper sauce from this link.
Lemon Caper Butter Sauce
This is a great sauce for just about anything, grilled fish, shellfish, chicken breasts or event thinly pounded pork tenderloin.
1/4 cup (1/2 stick) of butter
1/2 Lemon juiced
1 tablespoon olive oil
1 tablespoon capers (if using dry salted capers rinse)
1 teaspoon finely chopped parsley or other herbs if you like.
After your fish is grilled and ready heat a saute pan on medium high heat, add the olive oil and the butter. Reduce heat to medium. As the butter melts completely add the capers. Saute for a minute, add the lemon. Watch out for the sizzle!
Pour the sauce over your grilled delicacies. I like to serve this with a nice creamy carbonara pasta, rissoto or rice pilaf. Since the sauce is a bit Italian, those go well. Grilled asparagus goes nicely with the sauce as well.
Image and Recipe Source: great-grilling.com