Lainies Wahoo Marinade Food

GRILLED WAHOO WITH TOMATO SAUCE

Steps:

• Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
• While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

WAHOO FISH

Steps:

• Make you marinade, mix olive oil, lemon juice, lime juice, cayeene pepper, chilli flakes in a bowl.
• rinse and pat dry your wahoo and put in the marinade.
• cover marinading fish and put in the fridge for 30 minutes.
• heat griddle pan - you don't really need oil because you can use the oil from the marinade whilst cooking.
• put the fish in the pan, add salt and pepper to fish steaks.
• flip them several times for even cooking and add garlic about halfway through the cook time. They take about 15- 20 minutes in total.

LAINIE'S WAHOO MARINADE

Steps:

• Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes.
• Mix first six ingredients in a blender. Purée into a smooth sauce.
• When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.
• Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

HAWAIIAN MARINADE

Steps:

• Combine all ingredients in a jar, cover tightly and shake vigorously.
• Store in refrigerator until ready to use Shake vigorously before using.

MAUI TERIYAKI SAUCE MARINADE

Steps:

• Add first two ingredients into a large mixing bowl, stir until sugar is dissolved. Then add the remaining ingredients and stir well. Pour over whatever meat you wish, beef, pork or chicken cover and marinate anywhere from 2 hours to 24 hours.