Last weekend while I was with the girls in Tahoe, Lloyd went
on a guys’ fishing trip. He said they
were very excited about reeling in a bountiful catch because they had a
30-pound Ono (aka, Wahoo) within the first few minutes on the seas. But six hours later at the conclusion of the
charter, they still had just the one Ono. Regardless, Lloyd took home 5-6 pounds of fish
cleaned by the captain, and we enjoyed our first meal of it Wednesday for
dinner.

I decided to try steaming it because we got a gorgeous
steamer for our wedding that I couldn’t wait to use. After reading the directions carefully (I mistakenly
thought the steamer might be complicated), I realized the only thing I had to do was pour a pool of water in the
bottom of a wok and bring to a boil.
On top of the shallow layer of water went the first level of the steamer
filled with asparagus.

Next went the second level of the steamer filled with Ono
(rubbed with a jerk fish seasoning, lime juice, salt, pepper, and olive oil).

And last, the lid.

Despite the fact that the water boiled out more quickly than
I thought and the bottom of the pan got a little scorched, the overall steaming
process was extremely quick and resulted in perfectly-cooked food. I can’t wait to whip up all sorts of veggies
and seafood in there.

Today for lunch I ate the leftover cooked fish as a taco
with a flour tortilla, brown rice, jalapeos, and light sour cream. Ono is the perfect steaky texture for tacos –
it doesn’t fall apart. I’m glad we have a
few pounds in the freezer still to look forward to.