Grilled Ono Fish with Mango Salsa

Ono with Mango Salsa

Ono with Mango Salsa


I’ll always remember a meal that I ate many years ago at the Little River Inn, south of the town of Mendocino, on the California coastline. The coastal view was breathtaking, the decor elegant, and the food —wow! I ate halibut topped with mango sauce and I was gaga about it. I once tried to make it at home, but my local grocery store doesn’t carry blue ocean backdrop, and windswept cypress trees; the meal just wasn’t the same.

There is another recipe I make with fish that also uses mango and tastes delicious; it’s “Ono with Mango Salsa.” Ono, or Wahoo as it is also called, is a tropical and subtropical predatory fish caught in Pacific, Atlantic, and Indian Oceans, including the Caribbean and Mediterranean seas. It has a tuna-like body, but it is more elongated, and it has a massive set of teeth. The texture of the fish is firm, like tuna.

This recipe is quick, easy, and delightful. I recommend it to all my friends who like to eat well, but don’t like to spend too much time in the kitchen. Hint hint… you know who you are.


Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 4


4, 4-ounce wild caught Ono filets (aka Wahoo)

2 mangos, seeded, skinned, and chopped

1/3 cup red onion, finely chopped

1/4 cup chopped cilantro

2 tablespoons lime juice

1/2 Serrano chili pepper, minced

Salt and pepper to taste (it doesn’t take much)

Garnish: sliced lime and cilantro leaves


1. Remove the meat from the mango and cut it into small cubes. (See photos below)

2. Mix the mango, red onion, cilantro, Serrano chili, and lime juice in a bowl and set it aside.

3. Salt and pepper the fish on both sides. Heat the grill and then wipe the grate with an oiled paper towel, or cloth. Set the fish on the grill at a 45° angle. Cook about two and a half minutes and then turn it 90° so the fish will have a criss-cross pattern; or, just leave it in the same place for 4 to 5 minutes before flipping it. After you flip to the second side, continue cooking until the fish reaches an internal cooking temperature of 145°

Garnish – sliced limes and cilantro leaves

Serving Suggestion: Serve with quinoa and vegetables.

How to Cut a Mango:

Make a vertical cut down, just to the left or right from the top

Make a vertical cut down, just to the left or right from the top along the wider axis.

Cut it in half and slice the meat away from the skin

Cut the piece in half and slice the meat away from the skin.


*Note – Use ripe, but firm mango. The fruit used to demonstrate how to cut the mango is too mushy. It’s still good to eat, but it’s not nice for texture and presentation. The fruit used in the featured photo with the fish at the top of the page is perfectly ripe, but still firm.