Wahoo is one of the most popular varieties of ocean perch.
This versatile fish is perfect for grilling, baking, poaching, and even making sushi rolls.
If you want to try something different, here are some delicious ways to prepare this tasty seafood.
This pineapple mango salsa It’s light and refreshing, with just enough spice to make it interesting. It’s perfect for summer grilling, but it’s great anytime of year.
This recipe makes about 4 cups of salsa. You’ll want to use it up within 2 weeks.
- 1 cup chopped red onion
- 2 tablespoons minced garlic
- 3/4 cup diced tomatoes
- 2 jalapeños, seeded and sliced into strips
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 5 ounces wahoo fillets
In a large bowl, combine all ingredients except the wahoo fillets. Mix well and set aside.
Preheat your sous vide water bath to 165 degrees F. Place the wahoo fillets in a vacuum bag or zip-top plastic bag.
Pour the salsa mixture over the top of the fish. Seal the bag using an airtight sealer.
Cook the fish for 1 hour at 165 degrees F. Remove from the heat and let cool completely before removing the fish from the bag.
This recipe calls for grilling the fish over medium heat for about 10 minutes per side and is fantastic served with grilled portobello mushrooms stuffed with goat cheese and herbs.
- 8 oz. wahoo fillet
- Olive oil cooking spray
- Salt and pepper
- 1/2 cup crumbled goat cheese
- 1/2 cup finely chopped basil
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/2 pound portobello mushroom caps
Heat grill to medium heat. Spray both sides of the wahoo fillets with cooking spray.
Season with salt and pepper. Grill the fish until golden brown on each side, about 5 minutes total.
Transfer to a plate and cover loosely with foil to keep warm.
Meanwhile, place the goat cheese in a small bowl. Add the basil and garlic; season with salt and pepper. Stir to mix well.
Place The breadcrumbs in another small bowl. Sprinkle the mozzarella cheese over the breadcrumbs. Toss gently to coat evenly.
Brush the inside of the mushroom caps with olive oil. Top the bottom halves with the goat cheese mixture.
Arrange the tops of the mushroom caps on top of the goat cheese mixture.
Divide the remaining stuffing among the mushroom caps. Close the mushroom caps by pressing down firmly around the edges.
Place the stuffed mushrooms on the hot grill. Grill until heated through and lightly charred, about 5 minutes. Serve immediately.
This recipe is easy enough for a weeknight dinner and healthy enough to make you feel like you’re indulging in something decadent.
If you want to add some extra nutrients, try adding kale or broccoli to the mix.
• 2 tablespoons vegetable oil
• 3 scallions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoons sugar
• 1/4 cups chicken broth
• 1/4 pound wahoo fillet
• Salt and ground black pepper
Heat a skillet over high heat. Swirl in the oil. When the pan starts smoking, add the scallions and cook, stirring constantly, until they begin to soften, about 30 seconds.
Reduce the heat to low. Add the garlic and ginger and stir until fragrant, about 30 seconds.
Add the soy sauce, red pepper flakes, and sugar and bring to a boil. Boil until reduced by half, about 4 minutes.
Turn off the heat and whisk in the chicken broth. Set aside.
Bring a pot of salted water to a boil. Add the wahoo fillet and reduce the heat so that it simmers.
Cover and steam the fish until cooked through, about 8 minutes. Drain and serve with the soy ginger sauce spooned over the top.
For these simple recipes, simply combine juicy ripe tomato slices, briny black olives, garlic, olive oil, herbs and spices.
You’ll want to make extra because it tastes even better the next day.
5. Grilled Ono
This dish is perfect because it requires no cooking skills and takes just 10 minutes.
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fish fillets
Combine the ingredients together and mix well. Place the fish fillets into a large bowl and pour the marinade over the fish.
Cover the bowl and let sit in the refrigerator overnight. Remove the fish from the fridge 30 minutes prior to cooking.
Grill the fish on a medium heat for about 3 minutes per side. Serve immediately with grilled vegetables.
Crisp on the outside and juicier on the inside, pangasius fillet is the perfect plate. And it takes very little effort to prepare.
- 2 pounds pangasius fillets
- Panko Breadcrumbs
- Soy-Ginger Sauce
- Lemon Glaze
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a shallow bowl, toss the pangasius fillets with the panko breadcrumb mixture.
Bake for 12 to 15 minutes or until golden brown. While still hot, transfer the fillets to serving plates.
Drizzle with the soy-ginger sauce and garnish with lemon zest.
7. Wahoo Salad
There’s something about the combination of flavours that makes me want to eat it over and over again.
The dressing is especially good, and the addition of the chopped celery and onion adds some extra crunch.
- 8 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 1 small head romaine lettuce, torn into bite-size pieces
- 1/2 pound cherry tomatoes, halved
- 1/2 cup sliced almonds
- 1/2 cup crumbled feta cheese
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yoghourt
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
In a large bowl, combine all the ingredients except the lime juice. Stir gently to coat the greens evenly.
Season with additional salt and pepper if needed. Refrigerate at least 2 hours before serving. Garnish with lime wedges.
These tacos are loaded with flavour, thanks to the salsa verde and cilantro lime rice.
But what really makes them special is the citrus slaw. It’s the perfect complement to the fish and adds just enough acidity to keep things balanced.
To make the slaw, combine the juice of 2 limes, 3 tablespoons of olive oil, 1 tablespoon of agave nectar, 2 teaspoons of kosher salt, and a small handful of chopped cilantro.
Whisk together and let sit for about 15 minutes. Then add the zest of 1 lime and whisk again. Taste and adjust seasoning if needed.
This dish is simple and delicious. You can make this anytime you want. Serve it with fried or steamed rice and enjoy!
- 3 cloves garlic, finely grated
- 1 tablespoon peeled and finely grated ginger
- 1/2 cup soy sauce
- 1/4 cup sherry vinegar
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 teaspoon crushed red pepper flakes
Combine all the ingredients in a blender and blend until smooth. Use as much or as little of each ingredient as you like. Makes about 1 cup.
This recipe combines fish, herbs and spices into one delicious dish. This easy meal is perfect for busy weeknights.
- 4 wahoo fillets (about 3 pounds)
- Olive oil cooking spray
- Salt and pepper
- Lemon juice
- Minced parsley
- Garlic powder
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a baking sheet with cooking spray.
Season each side of the wahoo fillet with some salt and pepper.
Place lemon slices on both sides of the fillet. Sprinkle minced parsley over the top of the fish.
Cut the head off of the garlic clove and place it on top of the fish. Bake for about 15 minutes.
Remove from the oven, sprinkle with garlic powder and serve immediately.
This recipe uses wahoo fillets rather than whole fish because it makes for easier cleanup.
If you like fish tacos, you’ll love this dish. Serve over rice or pasta for a complete meal.
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 teaspoon dried oregano
- 1/2 ground coriander/paprika/chilli powder
- 1/4 teaspoon turmeric/cinnamon
- 2 tomatoes, diced
- 1/4 cup fresh basil leaves, torn
- 1 pound wahoo fillets
In a medium bowl, mix together the olive oil, garlic, vinegar, salt,pepper, oregano, coriander, paprika, chilli powder, smoked paprika, cayenne, turmeric, and cinnamon.
Add the tomatoes and basil and toss well. Let marinate at least 30 minutes before serving.
Preheat the grill to high heat. Brush the grill grate with nonstick cooking spray.
Grill the wahoo fillets for 4-5 minutes per side,depending on thickness. Serve warm topped with tomato mixture.
If you are looking for a quick meal that includes some protein, wahoo makes an excellent choice.
In addition to being low in calories, it is high in protein and contains omega 3 fatty acids.
Simply toss cooked wahoo with olives and tomatoes with a drizzle of olive oil and serve. Perfect for a summer’s evening.
If you love fish you’ll enjoy experimenting with the above recipes (see also ‘Swai Fish Recipes: 14 Of The Best‘), enjoy and happy eating!