Onaga (long-tailed or Ruby Snapper) with Cilantro-Lime Sauce

The onaga (long-tailed or ruby snapper) has a very mild-tasting, tender, moist 'meat'. The cilantro and lime in this recipe bestow a richly pungent flavor to this delicate fish. I prefer onaga sauted, but it can be broiled, baked or steamed.

ONAGA WITH CILANTRO-LIME SAUCE

2 Tablespoons butter
2 garlic cloves, peeled and chopped
2 pounds onaga fillets, or other firm, white fish
1 cup Cilantro-Lime Sauce (recipe follows)
1 sweet Maui onion, thinly sliced
Fresh cilantro sprigs
1 lemon, sliced lengthwise
1 lime, sliced lengthwise

Melt the butter in a skillet, preferably cast iron, and add garlic and fish. Sauté until fish flakes when tested with a fork. Do not overcook. Place fish on a warmed serving platter. Pour Cilantro-Lime Sauce over fish, or serve sauce in a bowl on the side. Garnish dish with Maui onion slices, cilantro sprigs and lemon and lime slices. Serves 4.

CILANTRO-LIME SAUCE

1/4 pound butter - 1 stick
1 cup chopped Maui onion
3 Tablespoons fresh lime juice
1/4 cup Worcestershire sauce
Dash of Tabasco sauce, or Hawaiian chili pepper water
2 Tablespoons chopped fresh cilantro
Salt, to taste

Melt butter, and add the onion, lime juice, Worcestershire, Tabasco, cilantro and salt. Simmer for a few minutes over medium-low heat. Remove to a blender or food processor, and blend until smooth. Serve hot. Makes about 1 cup.

(c) Sonia Martinez - part of an article for my column in The aFISHionado! (February 2000 - The Hawaii Fishing News of Honolulu, Ohau)