Seared Wahoo 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.

3 DELICIOUS WAYS TO COOK WAHOO (ONO)

Steps:

• Coat the wahoo lightly with olive oil. Set the wahoo fillets on a plate or tray and drizzle about 1⁄2 tablespoon (7.4 ml) of olive oil over both pieces of fish. Use your hands or a kitchen brush to spread the olive oil on all sides of the wahoo so it doesn't stick to the pan. Save the rest of your olive oil for coating the pan. You don't have to remove the skins from your wahoo fillets if they're still attached. The skins are completely edible after you cook them. Be sure to wash your hands thoroughly after handling raw fish so you don't spread any bacteria or foodborne illnesses.
• Season your wahoo with salt and pepper. Take a pinch of salt and pepper and sprinkle it on your fish. Turn the pieces over and season each side of the fish so it has a consistent flavor throughout. The amount of salt and pepper you use all depends on your personal preferences. You can use any spices or seasonings you want. Feel free to experiment and try out new flavors, such as paprika, red pepper flakes, or garlic!
• Heat olive oil in a skillet over medium-high heat. Add 1 tablespoon (15 ml) of olive oil to a non-stick skillet and put it on your stove. Turn the burner onto medium-high heat and let the oil warm up. Once the olive oil starts bubbling and rippling, it's hot enough to start cooking your fish.
• Lay the fish in the skillet and cover the pan. Slowly place the fillets in the pan with the meat side down if they still have the skin on. Otherwise, you can start cooking them on any side. Make sure the fish are spaced out around the pan so it's not too overcrowded, or else they won't cook properly. Put a lid on the pan so the oil doesn't splatter. Be careful when putting your wahoo in the pan since hot oil could bubble and land on your skin. Try to lay the skillets away from you so it's less likely to splatter.
• Let the wahoo cook for 3-4 minutes. Don't touch or move the fillets at all since the pieces could break apart. Instead, leave them alone so the bottom sides of the fish cook through.
• Flip the fish over and let it cook for another 3 minutes. Carefully slide a spatula underneath the fillet and gently turn it over to the other side. Put the lid back on the pan and leave your fish for another 3 minutes so it cooks through. As a rule of thumb, cook your fish for 3 minutes per side for every 1⁄2 inch (1.3 cm) of thickness.
• Check the fish's temperature to see if it's above 145 °F (63 °C). Stick a meat thermometer into the thickest part of the fish and wait for the reading. If the temperature is at least 145 °F (63 °C), then you're finished cooking your fish. If it's any lower, cook it for another 1-2 minutes before checking the temperature again. Avoid eating raw or undercooked fish since it might give you a foodborne illness.
• Melt butter over each of the fillets if you want a richer flavor. If you really want to enhance the flavor of your fish, put ¼ tablespoon (3.5 g) of unsalted butter on top of each fillet. Let the butter melt onto the meat so it can absorb the flavor. Wait for the butter to melt completely before serving your fish. You don't have to put butter on your fish if you don't want to.
• Serve the fish with lemon and parsley. Immediately plate your wahoo and enjoy it while it's still hot. If you want to bring out some of the other flavors, squeeze a lemon wedge on the fish to add a hint of citrus. You can also use fresh chopped parsley to add some more color to the dish. Enjoy your fish with a refreshing side, such as a salad. If you have any leftovers, you can keep them in an airtight container in the fridge for up to 4 days.

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.

SEARED WAHOO

Steps:

• I live in Wahoo country! (Bermuda) We catch a lot of wahoo here and it is a white firmer fish, it is a fish you do not want to over power with a other masking flavors. Also a fish is cooked too long will dry out and will not taste good whats so ever. Flash Grill and some Olive oil, salt and pepper is pretty much it Grilled Wahoo 6 Wahoo Steaks about ½ inch thick Good Olive Oil S & P Drizzle Olive Oil all over the Wahoo steak; sprinkle on some good kosher salt and fresh cracked pepper both sides! Pre-heat grill to med-high and place the steaks on the grill 5 to 6 minutes each side, it is a quick cooking fish and you do not want to overcook the Wahoo. Over cooked Wahoo is nasty! It should be tender and juicy. We have found that by only using olive oil, salt and pepper the flavor of the fish is not masked and the natural flavors are enhanced. However...Gourmet It UP 1tbsp of soy sauce 1 tbsp of sesame oil 1 tsp of fresh graded ginger 1 clove of pressed garlic Mix well and pour over Wahoo, marinate for 30 minutes, grill and garnish with chopped green onions Or you can also steam this dish for 5 minutes only! We had it the other night at wedding, it was a loin, seared, served over a cucumber and seaweed salad with wasabi and soy sauce Please save the tartar for fish sticks!