Wahoo Recipes?

CaptainBly

Brought back a few pounds of wahoo from the bahamas.  Any suggestions on how to cook?

lukkyracer

Like Roland Martin says, 2 ways to cook fish, fry it, or f it up.

lukkyracer

Except for redfish. Grill or blackened. 

conchydong

I cut the medallions out of thick steaks marinate with your favorite marinade  briefly and then grill them until they are slightly under cooked. They look like white little filet mignons.
 If you overcook Wahoo it can dry up pretty quickly. It is also great not cooked as in sashimi or ceviche.

ericf

Paul Prudhomme blackened redfish magic, sear in a cast iron on the grill over a dancing chunk of butter. Cook to rare, maybe medium rare at most
... slice thin, enjoy!

lukkyracer

ericf said:

Paul Prudhomme blackened redfish magic, sear in a cast iron on the grill over a dancing chunk of butter. Cook to rare, maybe medium rare at most
... slice thin, enjoy!

That spice is excellent on any fish. I add a little olive oil to the butter to keep the butter from burning. All Pauls magic seasonings are excellent. Poultry magic and veggie magic are my favorites. In the grocery store a 2 ounce jar is about 5 dollars. You can by 24 ounce canisters on amazon for less than 15 bucks. It works out to be about $1.25 per bottle when you buy it in bulk from amazon.

sk018

Best sahsimi there is...Searing is also excellent with sesame seeds and black pepper leave middle raw

permit_me

best sushi there is. 
but if they are frozen now try making "oscar", my favorite way to serve cobia

Jack Hexter

I like to marinate steaks in Zesty Italian dressing for 15 minutes, then put them on the grill

One Drop

I know I'm late to the wahoo sashimi party but marinate in soy vey Terriyaki sauce for 30 min.  Blazing hot cast iron skillet, sesame oil and sear rare to med rare.  Slice thin, same as above pretty much.  

Nitzey

Lots of good suggestions. I would like to try some of these myself.  Wahoo is one of my favorite fish.  Unfortunately it is rare that I catch them.  

They are a fairly mild fish and so many recipes will work.  I grill almost everything, butter, olive oil, Creole seasoning, lemon.

Softhammer

Take fillet portions, skin on, no big deal if it’s skinned. Salt pepper and liberal lemon juice let it sit with the lemon on it until the surface of the meat gets slightly opaque and then coat with olive oil. Through that about 6-9” under the preheated broiler on a sheet pan. Give it about 5-10 minutes, watching until the edges get golden of fish flakes easily with a fork. Doesn’t get any easier or better tasting. You can top it off with lightly carmelized onions, seasoned with a little butter and about 3 tbs of minced capers as well. Then charge 50$ for it at a restaurant!