4 – 8oz. Ono (Wahoo) filets

2 tsp minced ginger

2 tsp minced garlic

1/4 cup light soy sauce

1/4 cup white wine or sake

1/2 tsp chinese chili sauce or sambal olek

2 tsp sesame oil

Salsa:

1 ripe mango, peeled and diced

1/2 red bell pepper, seeded and diced

1 jalapeno, seeded and minced

1 inch fresh ginger root, peeled and minced

1/4 seedless cucumber, peeled and chopped

1/4 cup fresh chives, finely chopped

1 lime, juiced

2 tbsp vegetable oil

Rinse and pat the Ono dry. Mix all the marinade ingredients together. Marinate the fish in a shallow glass pan for up to 2 hours.

Combine all the ingredients together for the salsa.

Preheat the grill. Grill the Ono for about 7 – 8 minutes on each side or until cooked through. Begin with skin side down.

Serve topped with salsa. This is nice accompanied by a rice pilaf or some quinoa.