Grilled Ono and Veggies with a Mango Salsa

Hi my friends...it has been much too long since I have shared with you my cooking adventures. To be honest they have been few and far between because I have been taking my adventures in travel form. My trip to Hawaii is everything you dream a Hawaiian vacation should be. It was filled with relaxation, sunny weather, tropical drinks, great company, and many outdoor adventure filled days. I was able to add a check mark to my bucket list with my surfing lesson. Yes, I stood up! I can't tell you the joy that making that little check mark brought to me.

 I'll share a few pictures with you just because I can't resist. One of the most magical moments was atop the volcano Haleakala, which I still have trouble pronouncing, watching the sunrise behind the clouds overlooking the crater. I felt as if I were on top of the world and I was completely one with nature (and the hundred or so other tourists watching the same site). The 26 mile bike ride down the mountain with my dad and sister was pretty memorable too.

There were so many adventures on the trip, I would be writing all day if I shared each and every one. So, here are just a few highlights. Hiking through the Ioa Valley State park and finding a trail to the river and rock scrambling was breathtaking. The views of the plush Hawaiian forest/jungle was a site I had never seen. Hiking to the base of Twin Falls waterfall and swimming in the small pool to the falls was another memory not soon to be forgotten. But mostly sharing these experiences with Mom, Dad, Tara, Aunt Toni, Jilly, and Shelly is what I will take away most. I feel so lucky to have a family that shares the same adventurous spirit I possess. 

                                                   

                               

Maui is a gorgeous island filled with these little towns that each have their own little personalities. Pa'ia might be my favorite situated at the bottom of Haleakala. If I ever move half way across the world, this would be where you would find me. The people in Hawaii were so welcoming and warm it was hard for me to say goodbye and get on the plane home.

Now onto the food! While in Hawaii I had one good night of cooking. Since we were in condos it was nice to be able to go to the poolside grills, overlooking the ocean, and enjoy one of my daily passions. And cooking for a crowd is so much better then for one. On the menu: Grilled Ono with mango salsa, grilled veggies, and salad. Ono is a local fish reminiscent of a cross between swordfish and mahi mahi. 

Food Styling Courtesy of Tara Goldsmith 

Grilled Ono and Vegetables with Mango Salsa

5 ono steaks rinsed and patted dry 

1 bottle Ginger Sesame Marinade (I used Safeway Select Brand) 

2 ripe mangos, diced

1 jalapeno, seeded and ribs removed, diced

1 small bunch cilantro, chopped

1 red bell pepper, diced

Juice of one lime 

Salt and Pepper 

3 sweet potatoes, washed peeled and cut into 1/2 inch thick slices

1 baby eggplant, sliced lengthwise 

2 medium zucchinis, sliced length wise

                                             

Marinade steaks in a shallow dish while dicing/assembling mango salsa. In a medium bowl, combine mango, jalapeno, cilantro, and bell pepper. Season with salt and pepper and top with juice of one lime. Give it a nice toss, then allow the flavors to meld while grilling the ono and vegetables. Toss the sweet potato slices, eggplant, and zucchini in olive and season with salt and pepper (I didn't have olive oil so I used the grill spray to keep the veggies moist). 

Grill vegetables for about 5-7 minutes on each side or until soft and cooked through. Grill the ono for approximately 5 minutes each side depending on the how thick the steaks are. Nothing quite like enjoying a delicious meal with a gorgeous view of the ocean. Aloha my friends!