The Angler's Table

Great seafood recipes shared by great chefs

Two Chefs, One Catch- Hawaiian Ono Sashimi and Tempero Baiano Mahi Mahi

Two Chefs, One Catch- A Culinary Exploration of Seafood is a new book by Chef Ron Oliver and Bernard Guillas. “This book is a beautiful reflection of two chef’s live experience and culinary journeys through 45 countries”- according to Roy Yamaguchi the inventor of Hawaiian Fusion Cuisine.  The book is now available on Amazon and most book sellers.  Check

By Chef Ron Oliver

recipe-OnoSashim_H1 11-14Ono is a tropical warm-water fish whose name in Hawaiian means “delicious.” Also called wahoo in the Caribbean, ono are vicious predators with majestic bluish-green striped, lean bodies. They are agile and fast swimmers that can reach speeds of fifty miles per hour, with teeth as sharp as a sushi knife. The best way to enjoy their rich, clean-tasting flesh is nice and slow with a chilled locally brewed lager. —RON

Hawaii Ono Sashimi

Eggplant Sunomono

Serves 6


3 tablespoons toasted sesame seeds

1⁄2 teaspoon black peppercorns

1 tablespoon smoked sea salt

1 pound ono, center-cut, sashimi-quality, skinless, boneless


Add sesame seeds and peppercorns to spice grinder. Process to coarse powder. Add smoked sea salt. Pulse to incorporate. Transfer to plate. Roll ono in sesame mixture to coat thoroughly. Wrap tightly in plastic wrap. Refrigerate 2 hours. Transfer to cutting board. With plastic wrap intact, cut crosswise into thin slices. Peel plastic wrap from each slice. Transfer to serving platter.


Eggplant Sunomono

1 tablespoon wakame (dried seaweed)

2 medium Japanese eggplant, peeled, cut into 1⁄4-inch dice

1 clove garlic, thinly sliced

1 tablespoon chopped ginger

2 tablespoons soy sauce

1 tablespoon miso paste

1⁄4 cup sake

4 teaspoons packed brown sugar

1 tablespoon sesame oil

1 tablespoon seasoned rice vinegar

1 Asian pear, cored, diced


Place wakame in bowl with 1 cup water. Soak 10 minutes. Drain. Squeeze dry. Finely chop. Combine eggplant, garlic, ginger, soy sauce, miso paste, sake, and brown sugar in large mixing bowl. Let sit 10 minutes. Add to nonstick skillet over medium heat. Cook, stirring occasionally, until liquid is reduced to glaze consistency. Fold in wakame, sesame oil, and rice vinegar. Cook additional 30 seconds. Set aside to cool. Fold in Asian pear. Transfer to six ramekins.


By Chef Bernard Guillas

Bahian seasoning (tempero baiano) originated in the northeastern state of Bahia in Brazil, the largest country in South America and home to one of the most celebrated cuisines in the world. Popular in every Brazilian kitchen, each family has their own interpretation of the fabulous spice mixture. Some like it hot, while others keep it on the mild side. This spice mixture is distinctive, aromatic, versatile, and herbaceous. When cooking your favorite fish, adding a healthy dose of tempero baiano will energize an ordinary preparation into a dynamic and flavorful masterpiece, making your taste buds do the samba. —BERNARD

Tempero Baiano Mahi Mahi

Hearts of Palm, Mango, Brazil Nuts

Serves 4

Tempero Baiano Mahi Mahi

1⁄2 tablespoon roasted whole coffee beans

1 teaspoon fennel seeds

1⁄2 teaspoon white peppercorns

1-inch piece vanilla bean, chopped

1⁄2 teaspoon sea salt

1⁄8 teaspoon red pepper flakes

2 tablespoons dried parsley flakes

1⁄4 teaspoon turmeric

11⁄2 pounds mahi mahi fillet, center-cut,
boneless, skinless, trimmed

2 tablespoons canola oil

1⁄2 lemon


Add coffee beans, fennel seeds, peppercorns, vanilla bean, sea salt, and red pepper flakes to skillet over medium-low heat. Toast 2 minutes or until fragrant, stirring constantly. Transfer to spice grinder. Add parsley and turmeric. Process to powder. Slice mahi mahi into 3-ounce portions. Season on all sides with spice blend. Add oil to large skillet over medium heat. Place mahi mahi in skillet. Pan-roast 2 minutes or until lightly browned. Turn fish over. Roast 1 more minute or until mahi mahi is slightly underdone. Squeeze lemon over mahi mahi. Transfer mahi mahi to platter of Hearts of Palm salad.


Hearts of Palm

1⁄2 pound green string beans, string removed

1⁄2 pound fingerling potatoes, sliced crosswise 1⁄4-inch thick

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic, minced

1 tablespoon whole grain mustard

to taste sea salt

to taste ground black pepper

1⁄2 cup sliced red onion

1 mango, peeled, seeded, diced

2 large hearts of palm, sliced thinly crosswise

1⁄4 cup chopped Brazil nuts


Bring pot of lightly salted water to boil over medium high heat. Add beans and potatoes. Cook 4 minutes or until green beans are al dente. Drain in colander. Rinse under cold water. Drain thoroughly. Whisk olive oil, vinegar, garlic, and mustard in large serving bowl. Season with salt and pepper. Add beans, potatoes, and remaining ingredients. Toss gently to coat. Adjust seasoning. Transfer to serving platter.