Recipe - Ono not figs!!

Using Ono bellies, which is a fish version of pork loins (Ono can also be substituted with a firm white fish like sea bass or groper)

Cut up a handful of figs, a couple of large garlic cloves and simmer in about two cups of white wine and chicken stock. Let it reduce on high while you prepare the fish.

Clean the ono by cutting off the skin and the red blood line which will give you two almost cylindrical pieces.

Pan sear the ono for about ten minutes, it is a firm fish like salmon and wont fall apart. I like to use a little bit of olive or grape seed oil and a touch of bacon fat to give it that smoked taste.

Once you feel the ono starting to get firm, add smoked paprika to the figs and wine reduction and little salt/pepper, Normal paprika does not really have the kick that the smoked version has but it will do.

Reduce the heat of the ono and then added the wine/fig reduction to the pan, cover the pan with the top and let simmer for another 5-10 minutes allowing the moisture to enter and cook the fish.

This really goes well with a salad or even with strong greens like Kale or Collard greens