Outdoor Gourmet: "Higher Ground" Alder Planked Ono with Pineapple

When tsunami sirens sound and beaches evacuate, it’s time to take the hint, run for higher ground and fire up the grill.

Fortunately, tropical planking was already in the plan and the necessaries were already gathered- and yes, I packed planks. People are picky about their boards- for some, rental surfboards are out of the question and anything besides my Outdoor Gourmet board(s) make me uneasy. Except no substitutes and all that.

Ono (Acanthocybium solandri) also called Wahoo or Peto, is known in the sports fishing world for it’s speed in the water and high-quality, firm white flesh... well, out of the water. Ono is also the Hawaii’ an word for "tasty" or "delicious.”

Ingredients
1 5x11" Alder Plank from our Outlet Store, soaked for 20 minutes in hot tap water
2 Ono Fillets
3 ¼ inch Pineapple Rounds
1 bunch of cilantro
1 cup of rice, steamed
1 white onion, diced
½ cup fresh mango, diced
½ of assorted berries (I used blackcap raspberries and Suriname cherry)
Sea salt and a squeeze or two of lime

Directions

First: Soak Alder Grilling Plank for 2 or more hours.

Next: Preheat grill to medium heat, place soaked alder plank on grill and add pineapple rounds. Close lid and allow to smoke and smolder for 5 to 7 minutes.

Meanwhile, mix mango, onion, cilantro, and berries together with lime juice for a topical salsa fresca.

Then: Add fillets on top of pineapple rounds, sprinkle sea salt atop fish, and scoop half of the salsa fresca on top. Allow fish to grill for 10-12 minute.