Pan-seared Ono Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Whipped Potatoes

   Peel and chop the Yukon gold potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain well, then return to pot.

2. 2

   Whip the Potatoes

   Add garlic (minced) and heavy cream to the pot with potatoes. Mash together until smooth and creamy. Stir in 2 tablespoons of butter, season with salt and pepper to taste. Set aside and keep warm.

3. 3

   Braised Greens

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the greens and sauté until wilted, about 5 minutes. Season with salt and pepper, then set aside.

4. 4

   Prepare the Ono

   Season the Ono fillets with salt and pepper. In a large skillet, heat the remaining olive oil over medium-high heat. Once hot, add the Ono fillets and sear for about 3-4 minutes on each side or until cooked through and golden brown.

5. 5

   Cook the Artichoke Hearts

   In another pot, bring water to a boil and cook the artichoke hearts for about 10 minutes until tender. Drain and set aside.

6. 6

   Make the Lemon Butter Caper Sauce

   In the skillet used for the Ono, reduce heat and add the remaining 2 tablespoons of butter, lemon juice, and capers. Stir until the butter is melted and the sauce is combined.

7. 7

   Plate the Dish

   On each plate, place a generous scoop of garlic whipped potatoes, add the braised greens, and top with the seared Ono. Drizzle with the lemon butter caper sauce and garnish with chopped parsley and artichoke hearts.