When you passed by the fish aisle at the grocery, you undoubtedly noticed the name. If you purchased some wahoo and aren’t sure what to do with it, we’ve got you covered! Wahoo, commonly known as ono, is a tropical fish with tender white flesh and subtle aromas. Because other tastes may quickly dominate the fish, basic marinades are recommended, but you can prepare it whatever you prefer. You’ll have a delicious lunch with only a few additional components!
1. Lightly coat the wahoo in olive oil. Place the wahoo fillets on a platter or tray and sprinkle with approximately 12 tbsp (7.4 ml) olive oil. Spread the olive oil on all sides of the wahoo using your hands or a kitchen brush to prevent it from sticking to the pan.
- Use the remaining olive oil to coat the pan.
- If the skins on your wahoo fillets are still on, you do not need to remove them. After cooking, the skins are fully edible.
- After handling raw fish, properly wash your hands to avoid spreading germs or foodborne diseases.
2. Season the wahoo with salt and pepper to taste. Sprinkle a bit of salt and pepper on top of your fish. Turn the pieces over and season each side of the fish so that the taste is uniform throughout.
- The quantity of salt and pepper you use is entirely dependent on your unique tastes.
- You may use whichever spices or flavors you choose. Experiment with other tastes, such as paprika, red pepper flakes, or garlic!
3. In a pan over medium-high heat, heat the olive oil. 1 tablespoon (15 mL) olive oil in a nonstick pan over medium heat Turn the burner to medium-high and wait for the oil to warm up. When the olive oil begins to bubble and ripen, it is hot enough to begin frying your fish.
4. Place the fish in the skillet and cover it. If the fillets still have the skin on, lay them in the pan slowly, flesh side down. Alternatively, you may begin grilling them on any side. Make sure the fish are not too close together in the pan, otherwise they will not cook correctly. Cover the pan with a cover to prevent the oil from splattering. Use caution while placing your wahoo in the pan since hot oil may bubble and drop on your skin. Try to position the skillets away from you to reduce splattering.
5. Cook the wahoo for 3–4 minutes. Touching or moving the fillets might cause them to split apart. Instead, let them alone so that the bottom sides of the fish may finish cooking.
6. Cook for another 3 minutes after flipping the fish. Slide a spatula beneath the fillet and flip it over to the other side carefully. Replace the cover and cook the fish for another 3 minutes to ensure it is well cooked.
Cook your fish for 3 minutes each side for every 12 inch (1.3 cm) of thickness, as a rule of thumb.
7. Check the temperature of the fish to determine whether it is higher than 145 °F (63 °C). Insert a meat thermometer into the thickest portion of the fish and take the temperature. You’re done frying your fish when the temperature reaches 145 °F (63 °C). Cook it for another 1–2 minutes if it’s any lower before testing the temperature again. Avoid eating raw or undercooked fish since it may cause food poisoning.
8. If you want a deeper taste, melt butter over each of the fillets. Put 14 tbsp (3.5 g) unsalted butter on top of each fillet to truly bring out the taste of the fish. Allow the butter to melt over the meat to absorb the flavor. Before serving the fish, let the butter to thoroughly melt.
If you don’t want to, you don’t have to put butter on your fish.
9. Serve the fish with lemon and parsley on the side. Plate your wahoo right away and eat it while it’s still hot. Squeeze a lemon slice on the fish to provide a touch of citrus if you want to bring out some of the other tastes. You may also add some color to the meal by using fresh chopped parsley.
- Serve your fish with a light side dish, such as a salad.
- If you have any leftovers, store them in the fridge in an airtight container for up to 4 days.
Baked Wahoo with Herbs
1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Before you begin, place one of your oven racks in the middle position. Allow your oven to thoroughly warm up before beginning to cook the wahoo to ensure it reaches the proper internal temperature.
2. Arrange the fillets on a rimmed baking sheet. Select a baking pan with a rim so that nothing falls over the side. Evenly arrange the fish pieces on the tray to avoid overcrowding and for proper cooking.
If you don’t want to clean up as much once you’ve done cooking, wrap it with aluminum foil beforehand.
3. Serve the fillets with lemon slices and lemon juice on top. For each piece of fish you’re cooking, cut a small slice of lemon. Place the slices on top of the fillets to allow the flavors to permeate the flesh while it cooks. Squeeze the lemon juice from whatever is left over to lend a note of citrus to the meat.
If you don’t have enough juice from the remaining lemon, you may use another lemon or prepared lemon juice.
4. Drizzle olive oil over the wahoo. For all of your wahoo fillets, use 1–2 teaspoons (15–30 mL) olive oil. Pour the olive oil over the meat and cover the other sides with a kitchen brush. Apply a small coating of oil to each piece of fish.
5. Season the fish with salt, pepper, and parsley. For your fish, you may add either fresh or dried parsley. Spread 2 tablespoons (7.5 g) parsley evenly over the fillets. Then, for each piece of fish, sprinkle a teaspoon of salt and pepper over the flesh to season.
You may use as much or as little salt and pepper as you want. It all depends on how strong you want the fish to be seasoned. Because it’s so easy to over-season, just use a pinch at a time.
6. Cook the fish for 15–20 minutes on a baking pan covered with foil. Cut a sheet of aluminum foil big enough to wrap around the baking tray’s sides. Fold the foil edges beneath and place it on top of the tray. Place your tray of fish in the middle of the oven and let it alone to cook.
The foil will trap steam, causing your fish to cook quicker.
7. To prepare a herbal garnish, combine chopped parsley, garlic, lemon zest, and salt. While the fish is cooking, you have the ideal opportunity to make a tasty gremolata, or garnish. In a mixing bowl, combine 6 tablespoons (22.5 g) chopped parsley, the zest of 1 lemon, 2 garlic cloves, and a sprinkle of salt. Make certain that all of the ingredients are completely combined.
If you want the garnish to be paste-like, add 2 teaspoons (30 mL) olive oil.
8. Check the temperature of the fish to determine whether it is over 145 °F (63 °C). Remove the fish from the oven and take the foil from the tray. If your fish is done, it should be opaque and break apart easily, but check the interior temperature to be sure. You’re done cooking when the thickest section of the fillet registers at least 145 °F (63 °C).
If your wahoo isn’t done, cover it and return it to the oven for another 2–3 minutes.
9. Serve the fish with a spoonful of the garnish. Enjoy your hot fish fresh out of the oven. Place a dollop of your garnish on top of the fish shortly before eating it to allow the flavors to integrate.
Refrigerate leftovers in an airtight jar for 3–4 days.
1. Preheat your grill to high heat. Turn your gas or electric grill on high and let it to warm up thoroughly. If you’re using charcoal, place the grate approximately 4 inches (10 cm) above the coals to ensure they’re at the proper temperature. Allow the embers to thoroughly burn before beginning to cook.
2. To make a marinade, combine butter, lime juice, lemon zest, paprika, salt, and pepper. Because wahoo is a fragile fish, keep your marinade basic to avoid overpowering the taste. Melt 3 tablespoons (42 g) butter and stir in 2 teaspoons (30 ml) lime juice. 1 teaspoon (2 g) lemon zest, 12 tablespoon (4 g) paprika, 12 teaspoon (3 g) salt, and 14 teaspoon (0.6 g) black pepper, whisked together
If you don’t want any extra tastes, skip the marinade. Just be sure to brush oil on the grill grates before cooking to prevent the wahoo from sticking.
3. Marinate the wahoo fillets in the marinade for 30 minutes. Place the meat on a lipped tray to transport it to the grill. Spread the marinade over the fillets using a kitchen brush. Make careful to coat the pieces evenly and set them aside for approximately 30 minutes to allow the taste to penetrate the meat.
While some sites recommend chilling the fish shortly before cooking it, doing so may cause it to cook unevenly or dry out. Allow it to cool for approximately 15 minutes at room temperature.
4. On the first side, grill the fish for 3–4 minutes. Place your fillets on the grill and let them alone to cook. Allow the meat to brown while cooking for a typical grilled taste.
It makes no difference which side you begin frying your fish on.
5. Cook the fillets for another 4–5 minutes on the other side. When the first side of the fish is done, use a spatula to carefully flip it over to the other side. Allow your wahoo fillets to cook for around 5 minutes, undisturbed. Check the temperature of the fish using a food thermometer in the thickest portion to see whether it has reached at least 145 °F (63 °C). Otherwise, it is not safe to consume.
When completed, your wahoo fillets will be opaque and flaky.
6. While the wahoo is still hot, serve it. Take the wahoo from the grill and eat it while it’s still hot to get the full taste. As a side to your fish, serve fresh greens or a salad.
You may store leftover wahoo in the fridge for approximately 4 days before throwing it away.
Is wahoo good eating?
Wahoo is a tasty fish that may be prepared in a number of ways. It’s ideal for grilling because of its meaty texture, but it also tastes fantastic baked or broiled. The most essential thing to remember is to never overcook it, which may be simple to do since it’s a lean meat.
How do you cook a wahoo?
Wrap the fish with foil. Bake for 1/2 hour at 350°F in a preheated oven. Bake for another 10 minutes if the fish does not look to be completely done after half an hour.
How do you cook wahoo in the oven?
Preheat the oven to 350 degrees Fahrenheit.
Coat the fish with olive oil and seasonings. 1 tsp butter and sliced lemon on top of the fillets Wrap with aluminum foil.
Place the fillets in the oven for 15 to 20 minutes, or until the salmon flakes easily with a fork. Serve immediately.
Can you cook wahoo rare?
The key thing to remember while cooking Wahoo is not to overcook it. It is particularly susceptible to drying out and becoming unappealing. Searing it is the best method to prevent overcooking. I like it totally rare on the interior, but it may be cooked to a medium temperature and still be wonderful.
What do wahoo taste like?
Wahoo has a mild flavor, a firm, lean texture, and a huge, round flake. The taste of grilled wahoo has been likened to chicken or veal. Cooking Tips: Although a varied fish, wahoo benefits from cooking techniques appropriate for species with low fat content to prevent the flesh from drying out during cooking.
Does wahoo taste like chicken?
When grilled, the taste of this fish has been likened to veal or chicken. Smoked wahoo has been compared to smoked turkey, and even those who claim to dislike fish find themselves liking wahoo in any form. It may also be found in tacos, stews, or soups.