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Onaga w/Dill Sauce

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Onaga w/Dill Sauce

Onaga or Hawaiian red snapper lightly pan fried and served  with a creamy dill and mushroom sauce…absolutely delicious!
Posted By: Deirdre K Todd
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Local, Seafood
Servings 3 Servings
Calories 1998 kcal


  • 4 onaga fillets skin left on
  • 1/2 c. flour to dust fish
  • 2 TB olive oil
  • 2 TB butter
  • 1 c. shiitake mushrooms sliced
  • 2 c. heavy cream
  • 1 TB Aloha shoyu
  • 2 TB fresh dill chopped
  • salt and pepper to taste


  • Season fish fillets with salt and pepper and dust with flour.
  • In a skillet over medium heat; warm oil and butter.
  • Place fish skin side down and brown 2 1/2 – 3 minutes. Turn and continue browning 2-3 minutes, just until fish turns opaque in the center.  
  • Remove fish; keep warm.  Drain oil from skillet.
  • Return approximately 2 TB of oil back into skillet.  
  • Add mushrooms, cream, and soy sauce.  
  • Bring to a boil; reduce heat. Simmer 3-4 minutes, until sauce is slightly thickened.
  •  Stir in dill; season as needed.  
  • Serves 3-4.  


Calories: 1998kcalCarbohydrates: 41gProtein: 257gFat: 83gSaturated Fat: 41gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gCholesterol: 623mgSodium: 1021mgPotassium: 5470mgFiber: 3gSugar: 7gVitamin A: 3628IUVitamin B1: 1mgVitamin B5: 11mgVitamin C: 20mgCalcium: 509mgIron: 5mg
Keyword onaga, hawaiian red snapper, snapper, fried snapper, mushroom sauce, fish, seafood
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