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Ginger-Steamed Ono with Spring Mix SaladSource: Chef Okuda, Kauai Community College
6 5-oz ono fillets (also called wahoo)
4 T ginger threads (julienne ginger)
1 lemon zest
1 lb mesclun greens
12 10-inch cheese bread sticks
Salt and pepper the ono and steam until just barely done. On a large platter place 2 cheese sticks and a generous serving of mesclun greens. Top with ono fillet, garnish with ginger and lemon threads, and drizzle with 2-3 oz of Waiwi Vinaigrette.
1 C lehua (Hawaiian flower) honey
1 T Dijon mustard
4 T chopped cilantro
2 T chopped onion
1 C balsamic vinegar
1 C canola oil
1 C waiwi juice (red or yellow strawberry guava)
1 T salt
Blend all ingredients, strain, and chill until ready to use.
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