Ulua is the Hawaiian name for trevally, a large fish most often found off the coast of Australia. Ulua filets are best served skinless, and while this fish does have bones, they are very easy to remove. The flavor is sweet and delicate, but the flesh is firm, which means that it can stand up to being used in stir-fries, pastas and soups, though the best way to cook and eat ulua is to pan fry it.
Things You'll Need
- Paper towels
- Sea salt
- Coarse black pepper
- Olive oil
- Lemon wedges
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Rinse your ulua filets in cool running water, and pat the filets dry with paper towels.
Salt and pepper both sides of the filets.
Mix a marinade in a shallow dish or reusable plastic container. Marinades should contain an oil, an acid and seasonings. For example, whisk together olive oil, white wine and herbs de Provence for a simple and elegant marinade. Or try canola oil, lemon juice and chili flakes for one with more kick. Measurements for marinades do not to be exact, so mix it to taste.
Place the filets in the marinade, turning them so that they are well coated. Cover the container and leave it in the refrigerator for 15 to 30 minutes.
Coat a skillet with a thin film of olive oil, and heat it over medium heat.
Drain the marinade off the fish, and lay the fillets in the hot oil. Cook the filets for 10 minutes for every inch of thickness, turning once halfway through the cooking time.
Place your ulua filets on a plate and serve. The fish will be tender enough to eat with a fork. Taste the fish before adding salt or pepper, because ulua tends to absorb flavors when marinated.