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Wahoo (Ono) with Blackberry

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

A simple yet flavorful sauce makes this grilled fish pop.


  • 1 lb. sturgeon, brined and rubbed
  • 4 teaspoons black pepper
  • 1 tablespoons kosher salt, divided
  • 2 stonefruit plums, peaches, or nectarines, halved and pitted
  • 1/4 each jalapeno pepper, seeds and ribs removed. minced
  • 4 oz blackberries, coarsely chopped
  • 4 tablespoons cilantro, chopped
  • balsamic, to taste


  • 1. Brine the Sturgeon in a basic brine solution for 30 minutes. Remove from the brine and season with salt and pepper. Set aside and allow to come to room temperature.
  • 2. Preheat grill to 450ºF using direct heat. Grill stonefruit and jalapeño for about 2 minutes.
  • 3. Remove the skins from the stone fruit and puree. Add cilantro, diced jalapeño and blackberries. Combine in Dutch oven and cook until blackberries are softened.
  • 4. Grill fish and top with salsa

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828