4 Ono fillets (about 6 oz. ea.)
2 tablespoons olive oil
Salt and pepper
¾ cup Herb Infused Oil (recipe below)

1 tablespoon olive oil
1 red bell pepper, seeded, and diced
1 yellow squash or zucchini, diced
2 teaspoons garlic, finely chopped
1 cup cooked white beans, from can, drained
2 tablespoons balsamic vinegar

Heat the olive oil in a sauté pan. Sauté the red bell pepper, squash, garlic, and balsamic vinegar over high heat for 30 seconds. Stir in the white beans and cook for 1 minute. Salt and pepper to taste. Remove from heat and keep warm.

1 cup olive oil
1 tablespoon fresh thyme, chopped
1 scallion, sliced
½ teaspoon fresh rosemary, chopped
20 fresh basil leaves
1 tablespoon fresh parsley, chopped
Salt and pepper

To prepare the oil

Warm the olive oil in a sauté pan. Add the thyme, scallion, and rosemary. Salt and pepper to taste. Turn off the heat and allow to cool. Transfer to a blender, and add the basil and parsley. Puree and strain. Set aside.

To prepare the Ono

Brush the Ono fillets with the olive oil and salt and pepper. Heat a dry cast iron skillet until hot. Pan sear the fillets for 1-1½ minutes per side over high heat. Reduce to medium low heat for another minute until the fillets are medium doneness.

Place a bed of the warm bean mixture on each serving plate and top with the Ono fillets. Spoon about 3 tablespoons of the Herb-Infused Oil around the edge of the beans on each plate and serve immediately.