Aloha Ono with Grilled Pineapple and Jicama Recipe

A sophisticated and tasty take on wahoo

Aloha ono grilled pineapple and jicama recipe.
Wahoo with grilled pineapple, jicama and arugula salad. Jon Whittle / Marlin

What could be better after a hard day of fishing than a sophisticated wahoo loin nestled with grilled pineapple and jicama alongside a fresh arugula salad? Nothing, except perhaps a polished gin drink. We asked Marlin’s professional chef, Meredith Ouzounian, to create this stunner, and she hit it out of the park. Somehow, we weren’t surprised.

Ingredients | Serves 4 to 6

  • 2 lb. wahoo, portioned into 6 pieces
  • 2 tsp. everything-blend seasoning mix
  • 2 Tbsp. togarashi-blend spice mix
  • 1 tsp. kosher salt
  • 1 jicama, peeled and sliced into ⅛-inch-thick rounds
  • ½ pineapple, peeled and cored, sliced into ½-inch-thick rounds
  • ½ jalapeño, thinly sliced
  • ¼ red onion, julienned
  • ½ lb. arugula
  • 1 cup cilantro leaves
  • Extra virgin olive oil
  • Salt and pepper, to taste


  1. Coat pineapple and jicama with oil, season with salt and pepper. On a hot grill, cook on each side until tender; set aside.
  2. Combine spice mixtures, and coat the edges of the wahoo.
  3. In an oiled cast-iron skillet, sear seasoned edges of fish on high until desired doneness; remove to plate.
  4. In a medium bowl, combine ­jalapeño, red onion, arugula, and ­cilantro; salt and pepper, to taste.

To Assemble

Arrange the grilled pineapple and jicama rounds on a plate, and place the fish on top. Toss the salad ingredients lightly with olive oil, and serve.

This article originally appeared in the April/May issue of Marlin.


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