I purchased a beautiful 1.56 lb hunk of fresh Ono from the farmer’s market this weekend. I came home and thought to myself, “This would be wonderful with macadamia nuts and mango.” Doing a search on google led me straight to Beverly Gannon’s fantastic recipe. What a find! The breading provided a crispy crust with a subtle nuttiness; the mango butter was a sweet and creamy complement to the delicate white flesh of the fish; and the garlic chile paste in the mayonnaise spread added just a touch of heat. Perfect! What follows next are a few procedural notes for future attempts.

1. This was an enormous amount of fish for two people. I could serve three or even four people if I had a side dish of vegetables. So, if you can, limit yourself about a 0.5 lb per person for a nice sizeable meal.
2. I had a bit of trouble maneuvering the fillets—first into the pan and then onto the roasting tray. To move the ono into the pan, just use your hands to lift the fish (breaded side up), then quickly but gently flip the fish onto the hot surface. Don't try to use a spatula or grab the fillet pincer-like with your fingers; you'll get breading and mayonnaise sloughing off everywhere.

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