20 Delicious Wahoo Recipes for Seafood Lovers

You’re in for a treat, seafood lovers! Wahoo, with its firm texture and mild flavor, is the star of our culinary show today. Whether you’re craving a quick weeknight dinner or planning a special seaside feast, we’ve got you covered with 20 mouthwatering recipes that’ll make your taste buds dance. Dive into our roundup and discover new ways to enjoy this versatile fish. Let’s get cooking!

Grilled Wahoo with Lemon Garlic Butter

Picture this: a sizzling, succulent slab of wahoo, kissed by flames and lavished with a lemon garlic butter that’ll make your taste buds do a happy dance. It’s not just dinner; it’s a seaside vacation on a plate.

Ingredients

• 1.5 lbs wahoo fillet, skin-on
• 3 tbsp clarified butter
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the wahoo fillet dry with paper towels to ensure a perfect sear, then season both sides evenly with sea salt and black pepper.
3. In a small saucepan over low heat, melt the clarified butter and stir in the minced garlic, lemon zest, and lemon juice, cooking just until fragrant, about 1 minute. Remove from heat and set aside.
4. Place the wahoo fillet skin-side down on the grill and cook undisturbed for 4 minutes to achieve a crispy skin.
5. Carefully flip the fillet and brush the top generously with the lemon garlic butter mixture. Grill for another 3-4 minutes, or until the fish flakes easily with a fork but remains moist inside.
6. Transfer the grilled wahoo to a serving plate, drizzle with any remaining butter sauce, and sprinkle with chopped fresh parsley for a burst of color and freshness.

So there you have it—a dish where the wahoo’s firm yet flaky texture meets the bright, buttery embrace of lemon and garlic. Serve it atop a bed of wild rice or alongside grilled asparagus for a meal that’s as effortless as it is elegant.

Blackened Wahoo Tacos with Mango Salsa

Now, let’s dive into a dish that’s as fun to make as it is to eat, blending the fiery kick of blackened wahoo with the sweet, tropical vibes of mango salsa. Perfect for those who like their tacos with a side of adventure and a splash of color.

Ingredients

• 1 lb wahoo fillets, skinless
• 2 tbsp blackening seasoning
• 2 tbsp clarified butter
• 1 cup mango, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup sour cream

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F, ensuring an even sear.
2. Generously coat the wahoo fillets with blackening seasoning on both sides, pressing gently to adhere.
3. Melt clarified butter in the skillet, then add the wahoo fillets. Cook for 3 minutes per side, achieving a deeply charred crust without moving the fish.
4. Remove the wahoo from the skillet and let it rest on a cutting board for 5 minutes before slicing into 1-inch strips.
5. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice to create the mango salsa. Mix gently to avoid bruising the mango.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
7. Assemble the tacos by layering sliced wahoo, mango salsa, avocado slices, and a dollop of sour cream on each tortilla.

Yield tacos that are a riot of textures and flavors—crispy, spicy fish against the juicy, sweet salsa, all smoothed over by creamy avocado and sour cream. Try serving them with a chilled margarita to turn up the fiesta vibes.

Pan-Seared Wahoo with Herb Cream Sauce

Kick off your culinary adventure with this Pan-Seared Wahoo that’s as fun to make as it is to devour, promising a burst of flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 1 lb Wahoo fillet, skin-on
• 2 tbsp clarified butter
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine

Instructions

1. Pat the Wahoo fillet dry with paper towels and season both sides with sea salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the Wahoo fillet skin-side down in the skillet. Cook undisturbed for 4 minutes, or until the skin is crispy and golden.
4. Flip the fillet carefully and cook for another 3 minutes for medium-rare, or until your desired doneness.
5. Transfer the Wahoo to a warm plate. Tip: Letting it rest ensures juicy, tender fish.
6. In the same skillet, add dry white wine to deglaze, scraping up any browned bits with a wooden spoon, about 1 minute.
7. Reduce heat to medium. Stir in heavy cream, fresh thyme leaves, and chives. Simmer for 2 minutes until the sauce slightly thickens. Tip: Don’t rush the sauce; patience rewards you with depth of flavor.
8. Return the Wahoo to the skillet, spooning the sauce over it, and heat through for 1 minute. Tip: This step marries the flavors beautifully.

This dish boasts a crispy skin giving way to succulent flesh, all enveloped in a herbaceous cream sauce that’s downright addictive. Try serving it over a bed of wild rice for a textural contrast that’s nothing short of magical.

Wahoo Ceviche with Avocado and Lime

Prepare to dive fork-first into a dish that’s as fun to say as it is to devour—Wahoo Ceviche with Avocado and Lime. This zesty, no-cook wonder is your ticket to a tropical getaway, no passport required, and it’s ready to party on your palate in just a few simple steps.

Ingredients

• 1 lb fresh wahoo, diced into 1/2-inch cubes
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup red onion, finely diced
• 1 serrano pepper, seeds removed and finely minced
• 1/2 cup cilantro, finely chopped
• 1 tsp sea salt
• 1 ripe avocado, diced into 1/2-inch cubes
• 1 tbsp extra virgin olive oil

Instructions

1. In a large glass bowl, combine the diced wahoo and lime juice, ensuring the fish is completely submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and appears ‘cooked’ by the acid.
2. Drain the lime juice from the fish, reserving 2 tablespoons for later use.
3. Gently fold in the red onion, serrano pepper, cilantro, and sea salt into the wahoo, being careful not to break up the fish.
4. Add the diced avocado and drizzle with the reserved lime juice and extra virgin olive oil, tossing lightly to combine.
5. Let the ceviche sit for 5 minutes to allow the flavors to meld before serving.

Zesty, bright, and with a kick that’ll make your taste buds dance, this ceviche is a textural dream—creamy avocado meets firm, citrus-kissed wahoo. Serve it in martini glasses for a fancy touch or straight out of the bowl with a side of crispy plantain chips for scooping up every last bite.

Baked Wahoo with Parmesan Crust

Unbelievably, this Baked Wahoo with Parmesan Crust is so delicious, it might just make you forget your name for a second. Perfectly flaky fish meets a crispy, cheesy topping in this dish that’s as fun to make as it is to eat.

Ingredients

• 1.5 lbs Wahoo fillet, skin-on
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp clarified butter, melted
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the Wahoo fillet dry with paper towels to ensure the crust adheres properly.
3. In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, lemon zest, smoked paprika, sea salt, and black pepper.
4. Brush the top of the Wahoo fillet evenly with Dijon mustard, then sprinkle the Parmesan mixture over the top, pressing lightly to adhere.
5. Drizzle the melted clarified butter over the crust to help it brown and crisp up in the oven.
6. Bake in the preheated oven for 15-20 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and the crust is golden brown.
7. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Light as a feather yet packed with flavor, this Baked Wahoo with Parmesan Crust is a showstopper. Serve it atop a bed of lemony arugula or alongside roasted baby potatoes for a meal that’s as visually stunning as it is delicious.

Wahoo Poke Bowl with Sesame Dressing

Dive into the ocean of flavors with this Wahoo Poke Bowl, a dish that’s as fun to make as it is to devour. Perfect for those who like their meals with a side of adventure and a dash of sesame-infused magic.

Ingredients

• 1 lb fresh wahoo, diced into 1/2-inch cubes
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 2 cups cooked sushi rice, cooled to room temperature
• 1/2 cup cucumber, julienned
• 1/2 cup avocado, sliced
• 1/4 cup green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, and red pepper flakes until well combined.
2. Add the diced wahoo to the bowl, gently tossing to ensure each piece is evenly coated with the marinade. Let it marinate in the refrigerator for exactly 15 minutes to enhance the flavors without overcooking the fish.
3. While the fish marinates, divide the cooled sushi rice between two bowls, creating a slight well in the center for the poke.
4. Arrange the marinated wahoo, cucumber, and avocado over the rice, drizzling any remaining marinade over the top for extra flavor.
5. Sprinkle with green onions and toasted sesame seeds for a crunchy finish.

Get ready to enjoy a bowl that’s a symphony of textures, from the silky avocado to the crisp cucumber and the tender, flavorful wahoo. Serve it with a side of pickled ginger for an extra zing that’ll make your taste buds dance.

Spicy Wahoo Stir-Fry with Vegetables

Oh boy, are you in for a treat with this Spicy Wahoo Stir-Fry that’s about to rock your taste buds like a hurricane in a spice cabinet! It’s the perfect dish to kick your dinner up a notch, blending fiery flavors with crisp, vibrant veggies for a meal that’s anything but boring.

Ingredients

• 1 lb wahoo fillet, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup red bell pepper, julienned
• 1 cup snap peas, trimmed
• 1/2 cup scallions, sliced diagonally
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro, finely chopped

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add wahoo cubes to the wok, searing each side for 2 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
3. Remove wahoo from the wok and set aside on a plate.
4. In the same wok, add red bell pepper and snap peas, stir-frying for 3 minutes until vegetables are crisp-tender.
5. Return wahoo to the wok, adding scallions, soy sauce, sriracha, sesame oil, and red pepper flakes. Stir-fry for an additional 2 minutes to combine flavors. Tip: Adjust the heat to prevent the sauces from burning.
6. Remove from heat and sprinkle with cilantro before serving. Tip: For an extra crunch, top with toasted sesame seeds.

Get ready to dive into a dish where the wahoo’s meaty texture meets the veggies’ crunch, all wrapped up in a sauce that’s bold, spicy, and slightly sweet. Serve it over a bed of jasmine rice or alongside a crisp, chilled cucumber salad for a meal that’s as vibrant as it is delicious.

Wahoo Burgers with Sriracha Mayo

Feast your eyes on this: Wahoo Burgers with Sriracha Mayo are here to revolutionize your burger game. Packed with bold flavors and a kick that’ll make your taste buds dance, this isn’t your average backyard BBQ fare.

Ingredients

• 1 lb fresh wahoo fillet, finely chopped
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp finely minced shallots
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 4 brioche burger buns, lightly toasted
• 1 cup arugula
• 1/2 avocado, thinly sliced

Instructions

1. In a large mixing bowl, combine the chopped wahoo, panko breadcrumbs, beaten egg, minced shallots, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick, ensuring they’re compact enough to hold together but not overworked.
3. Heat the clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke, about 2 minutes.
4. Carefully place the patties in the skillet. Cook for 4 minutes on the first side, or until a golden crust forms.
5. Flip the patties and cook for an additional 3 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. While the patties cook, whisk together the mayonnaise and Sriracha sauce in a small bowl. Set aside.
7. Spread a generous amount of the Sriracha mayo on the bottom half of each toasted brioche bun.
8. Top each with a wahoo patty, a handful of arugula, and a couple of avocado slices. Cap with the top half of the bun.

Unleash the beast with these Wahoo Burgers, where the creamy, spicy mayo meets the tender, flaky fish in a symphony of textures. Serve them up with a side of sweet potato fries for a meal that’s as visually stunning as it is delicious.

Wahoo Chowder with Corn and Bacon

Venture into the realm of coastal comfort with a dish that’s as fun to say as it is to devour. This wahoo chowder, brimming with sweet corn and smoky bacon, is the culinary equivalent of a beach vacation—no sunscreen required.

Ingredients

• 1 lb fresh wahoo fillet, skin removed, cut into 1-inch cubes
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup heavy cream
• 2 cups fish stock
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving the fat in the pot.
2. Add the clarified butter to the bacon fat, then sauté the onion until translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the corn kernels and cook for 2 minutes, stirring occasionally, to lightly caramelize.
4. Pour in the fish stock and bring to a simmer. Add the wahoo cubes, thyme, and smoked paprika. Simmer gently for 5 minutes, until the fish is just opaque.
5. Stir in the heavy cream and half of the reserved bacon. Season with salt and pepper to taste. Simmer for an additional 2 minutes to meld flavors.
6. Ladle the chowder into bowls, garnishing with the remaining bacon and fresh parsley.

Unbelievably creamy with a smoky depth, this chowder pairs the sweetness of corn with the richness of wahoo. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of crispy fried onions on top for an extra crunch.

Coconut-Crusted Wahoo with Pineapple Salsa

Mmm, imagine biting into a piece of fish so perfectly crispy on the outside, yet tender and flaky on the inside, it’s like the ocean decided to throw a party in your mouth. Now, add a sweet and tangy pineapple salsa that’s basically summer in a bowl, and you’ve got yourself a dish that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb Wahoo fillets, skinless and boneless
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup clarified butter
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp lime zest

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine the shredded coconut and panko breadcrumbs.
3. In another shallow dish, place the flour seasoned with sea salt and black pepper.
4. In a third shallow dish, add the lightly beaten eggs.
5. Dredge each Wahoo fillet in the flour mixture, shaking off any excess.
6. Dip the floured fillets into the eggs, allowing any excess to drip off.
7. Coat the fillets in the coconut-panko mixture, pressing gently to adhere.
8. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
9. Add the coated fillets and cook for 2-3 minutes per side, or until golden brown.
10. Transfer the fillets to the prepared baking sheet and bake for 8-10 minutes, or until the fish flakes easily with a fork.
11. While the fish bakes, combine the diced pineapple, red onion, jalapeño, cilantro, lime juice, and lime zest in a bowl to make the salsa.
12. Serve the Coconut-Crusted Wahoo hot, topped with the pineapple salsa.

For an extra crunch, toast the shredded coconut before mixing it with the panko. To ensure even cooking, let the fillets come to room temperature before coating. And for a salsa with more kick, leave the seeds in the jalapeño. Freshly baked Wahoo offers a delightful contrast between the crispy coconut crust and the moist, flavorful fish, while the pineapple salsa adds a refreshing zing that’s irresistibly good. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Wahoo Kebabs with Bell Peppers and Onions

Now, let’s dive into a dish that’s as fun to say as it is to eat—Wahoo Kebabs with Bell Peppers and Onions. Perfect for those who love their seafood with a side of sass and a pop of color, this recipe is a surefire way to spice up your grilling game.

Ingredients

• 1.5 lbs Wahoo fillet, cut into 1-inch cubes
• 2 large bell peppers (1 red, 1 yellow), cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 skewers, soaked in water for 30 minutes if wooden

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
3. Add the Wahoo cubes to the marinade, tossing gently to coat each piece evenly. Let marinate for 15 minutes at room temperature.
4. Thread the marinated Wahoo, bell peppers, and red onion onto the skewers, alternating between ingredients for a colorful presentation.
5. Place the kebabs on the preheated grill. Cook for 3-4 minutes per side, or until the Wahoo is opaque and flakes easily with a fork.
6. Remove the kebabs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Perfectly grilled Wahoo Kebabs boast a smoky, slightly spicy exterior with a tender, flaky interior. The bell peppers and onions add a sweet crunch, making each bite a delightful contrast of textures. Serve these kebabs over a bed of cilantro-lime rice or alongside a crisp, chilled cucumber salad for a meal that’s as vibrant as it is delicious.

Wahoo Piccata with Capers and White Wine

Venture into the realm of seafood sophistication with a dish that’s as fun to say as it is to devour. This Wahoo Piccata is a zesty, briny, buttery dream that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 1/2 lbs Wahoo fillets, skinless and boneless
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the Wahoo fillets generously with sea salt and freshly ground black pepper on both sides.
2. Dredge each fillet in all-purpose flour, shaking off any excess to ensure a light, even coating.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke.
4. Carefully place the fillets in the skillet, cooking for 3-4 minutes per side until golden brown and just cooked through. Remove and set aside on a warm plate.
5. Deglaze the skillet with dry white wine, scraping up any browned bits with a wooden spoon, and let it reduce by half, about 2 minutes.
6. Add fresh lemon juice, capers, and chicken stock to the skillet, bringing the mixture to a simmer for 3 minutes to meld the flavors.
7. Whisk in unsalted butter one tablespoon at a time until the sauce is glossy and slightly thickened.
8. Return the Wahoo fillets to the skillet, spooning the sauce over them to warm through, about 1 minute.
9. Sprinkle with finely chopped fresh parsley before serving.

Perfectly seared Wahoo meets a sauce that’s a masterclass in balance—tangy, rich, and briny with a pop of freshness from parsley. Serve it over a bed of al dente linguine or alongside roasted asparagus for a meal that’s as visually stunning as it is delicious.

Smoked Wahoo Dip with Cream Cheese

Oh boy, are you in for a treat with this Smoked Wahoo Dip that’s about to become the MVP of your next gathering. Imagine the smoky, flaky goodness of wahoo mingling with creamy, dreamy cream cheese – it’s like they were meant to be together in this bowl of deliciousness.

Ingredients

• 1 lb smoked wahoo, flaked
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 cup finely chopped chives
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer on medium speed for 2 minutes until smooth and well incorporated.
2. Gently fold in the flaked smoked wahoo, ensuring the fish is evenly distributed without breaking it down too much.
3. Add the fresh lemon juice, smoked paprika, garlic powder, and cayenne pepper. Mix lightly to combine, then taste and adjust salt as needed.
4. Fold in the finely chopped chives for a fresh, oniony crunch.
5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
6. Before serving, let the dip sit at room temperature for 15 minutes to soften slightly for optimal spreadability.

Perfectly smoky with a hint of spice, this dip boasts a luxurious texture that’s both creamy and chunky. Serve it with crispy baguette slices or colorful veggie sticks for a stunning contrast that’ll have your guests diving in fork-first.

Wahoo Sashimi with Wasabi and Soy Sauce

Buckle up, seafood lovers! We’re diving fork-first into a dish that’s as fun to say as it is to devour—Wahoo Sashimi with Wasabi and Soy Sauce. This isn’t just any fish dish; it’s a vibrant, punchy flavor adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb fresh wahoo fillet, sashimi-grade, thinly sliced
• 2 tbsp high-quality soy sauce
• 1 tsp wasabi paste (or to taste for the brave)
• 1 tbsp mirin
• 1 tsp toasted sesame seeds
• 1 scallion, finely sliced

Instructions

1. Begin by placing your sashimi-grade wahoo fillet in the freezer for 20 minutes to firm up, making it easier to slice thinly.
2. Using a razor-sharp knife, slice the wahoo against the grain into 1/8-inch thick pieces. Pro tip: A sharper knife means cleaner cuts and prettier presentation.
3. Arrange the sliced wahoo on a chilled serving plate, slightly overlapping the pieces for an elegant display.
4. In a small bowl, whisk together the soy sauce and mirin until well combined. Drizzle this mixture lightly over the arranged wahoo.
5. Using the tip of a chopstick, place small dots of wasabi paste around the plate. This lets guests customize their spice level—clever, right?
6. Sprinkle the toasted sesame seeds and sliced scallion over the top for a nutty crunch and a pop of color.
7. Serve immediately with extra soy sauce and wasabi on the side for those who dare to go bolder.

How about that for a showstopper? The wahoo’s buttery texture melts in your mouth, while the wasabi and soy sauce bring a fiery, umami kick that’s downright addictive. Try serving it on a slate board for that Instagram-worthy rustic charm.

Wahoo Salad with Citrus Vinaigrette

Craving something that’s a splash of summer on a plate? Dive into this Wahoo Salad with Citrus Vinaigrette, where the ocean meets the orchard in a tango of flavors so bright, you’ll need sunglasses.

Ingredients

• 1 lb fresh wahoo fillet, skin removed
• 2 cups mixed baby greens
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, sliced
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure a perfect sear on the wahoo without overcooking.
2. Season the wahoo fillet evenly with sea salt and freshly ground black pepper, then grill for 3-4 minutes per side, or until the fish flakes easily with a fork. Tip: Let the fish rest for 2 minutes before slicing to retain its juices.
3. In a small bowl, whisk together extra virgin olive oil, fresh orange juice, lime juice, honey, and Dijon mustard until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking vigorously.
4. Arrange the mixed baby greens on a serving platter, top with sliced grilled wahoo, avocado slices, and toasted pine nuts. Tip: Toasting the pine nuts in a dry skillet over medium heat until golden enhances their nutty flavor.
5. Drizzle the citrus vinaigrette over the salad just before serving to keep the greens crisp.

This dish is a symphony of textures, from the buttery softness of the wahoo to the crunch of pine nuts, all tied together with the zesty punch of the vinaigrette. Try serving it on a warm summer evening with a chilled glass of Sauvignon Blanc for a meal that’s as refreshing as a dip in the ocean.

Wahoo Cakes with Remoulade Sauce

So, you’ve stumbled upon the culinary equivalent of a beach vacation with these Wahoo Cakes with Remoulade Sauce. Imagine biting into a crispy, golden patty that’s packed with the fresh, oceanic flavors of wahoo, all while being hugged by a creamy, tangy remoulade that’s basically a party in your mouth.

Ingredients

• 1 lb fresh wahoo fillet, finely diced
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/2 cup remoulade sauce (store-bought or homemade)
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the finely diced wahoo fillet, panko breadcrumbs, mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, and lightly beaten eggs. Season with salt and freshly ground black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Carefully add the wahoo cakes, working in batches if necessary to avoid overcrowding.
4. Cook for 3-4 minutes per side, or until deeply golden and crispy. Flip once during cooking to ensure even browning.
5. Transfer the cooked wahoo cakes to a paper towel-lined plate to drain any excess butter.
6. Serve the wahoo cakes hot, topped with a generous dollop of remoulade sauce and a sprinkle of fresh parsley.

Perfectly crispy on the outside yet tender and flaky inside, these wahoo cakes are a seafood lover’s dream. Pair them with a crisp salad or stuff them into a soft brioche bun for an unforgettable sandwich experience.

Wahoo en Papillote with Herbs and Butter

Buckle up, seafood lovers, because we’re about to take your taste buds on a first-class flight to Flavor Town with this Wahoo en Papillote recipe. It’s like a spa day for your fish, wrapped up in a cozy parchment paper blanket with herbs and butter that’ll make you swoon.

Ingredients

• 1 lb wahoo fillet, skinless and boneless
• 2 tbsp unsalted butter, clarified
• 1 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 lemon, thinly sliced
• Parchment paper, for wrapping

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Place the wahoo fillet in the center of a large piece of parchment paper, ensuring there’s enough space around it to fold.
3. Drizzle the olive oil over the fillet, then sprinkle with sea salt and black pepper, coating evenly.
4. Distribute the thyme leaves and chopped rosemary over the fillet, pressing lightly to adhere.
5. Arrange the lemon slices on top of the fillet, then dot with clarified butter.
6. Fold the parchment paper over the fillet, starting at one end, and crimp the edges tightly to create a sealed packet.
7. Transfer the packet to the prepared baking sheet and bake for 12-15 minutes, or until the parchment puffs up slightly.
8. Remove from the oven and let rest for 2 minutes before carefully opening the packet to avoid steam burns.

As you unveil your masterpiece, the aroma of herbs and citrus will hit you first, followed by the sight of perfectly steamed wahoo, flaky and moist. Serve it straight from the parchment for a dramatic tableside reveal, or plate it with a drizzle of the buttery juices for an extra touch of decadence.

Wahoo Curry with Coconut Milk

Dive into a tropical escape with this Wahoo Curry that’s as bold and adventurous as your last beach vacation—minus the sunburn. Packed with creamy coconut milk and a symphony of spices, it’s the kind of dish that makes you want to write postcards about.

Ingredients

• 1.5 lbs wahoo fillet, skinless and cut into 1-inch cubes
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the diced onion, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder, turmeric, and cayenne pepper over the onions, stirring to coat evenly and toast the spices for 30 seconds.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Gently add the wahoo cubes to the skillet, ensuring they are submerged in the liquid. Simmer for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt as needed.

This Wahoo Curry is a creamy, dreamy delight with a kick that dances on your palate. Serve it over steamed jasmine rice or with a side of warm naan to soak up every last drop of that luscious sauce.

Wahoo Sliders with Pickled Jalapeños

Hold onto your hats, foodies, because we’re about to dive into a dish that’s as fun to say as it is to eat—Wahoo Sliders with Pickled Jalapeños! These bite-sized beauties pack a punch of flavor that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb fresh wahoo fillet, skinless and diced into 1-inch cubes
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 12 mini slider buns, lightly toasted
• 1/2 cup pickled jalapeños, thinly sliced
• 1/4 cup fresh cilantro leaves, for garnish
• 2 tbsp clarified butter, for grilling

Instructions

1. In a medium mixing bowl, combine mayonnaise, Dijon mustard, lime juice, smoked paprika, sea salt, and black pepper to create the sauce. Set aside.
2. Preheat a grill pan over medium-high heat (375°F) and lightly brush with clarified butter to prevent sticking.
3. Grill the wahoo cubes for 2-3 minutes per side, or until they achieve a golden-brown crust and are just opaque in the center.
4. Remove the wahoo from the grill and let it rest for 1 minute to allow the juices to redistribute.
5. Generously spread the prepared sauce on the bottom half of each toasted slider bun.
6. Place a grilled wahoo cube on each sauced bun, then top with pickled jalapeños and a few cilantro leaves.
7. Cap with the top half of the bun and serve immediately.

Now, let’s talk about the magic in your mouth—the wahoo is tender and flaky, the jalapeños bring a vinegary kick, and that sauce? It’s the creamy, tangy glue that holds this flavor party together. Try serving these sliders with a side of sweet potato fries for a contrast that’s downright delightful.

Wahoo Scampi with Garlic and White Wine

Ever find yourself staring into the fridge, dreaming of a dish that’s both a showstopper and a weeknight warrior? Enter this Wahoo Scampi with Garlic and White Wine—a dish that’s as fun to make as it is to devour, turning your kitchen into the hottest seafood bistro in town.

Ingredients

• 1 lb wahoo fillets, skinless and cut into 1-inch pieces
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. In a large skillet, heat clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds, being careful not to burn.
3. Increase heat to medium-high, add wahoo pieces, and sear for 2 minutes per side until lightly golden.
4. Pour in white wine and lemon juice, scraping any browned bits from the bottom of the pan for extra flavor.
5. Sprinkle red pepper flakes and a pinch of salt over the fish, then simmer for 3 minutes until the fish is opaque and cooked through.
6. Remove from heat, stir in chopped parsley, and let sit for 1 minute to allow flavors to meld.

Marvel at the wahoo’s buttery tenderness, perfectly balanced by the zesty wine sauce. Serve over a bed of al dente linguine or with crusty bread to sop up every last drop of that garlicky goodness.

Summary

Variety is the spice of life, and our roundup of 20 delicious wahoo recipes offers just that for seafood lovers! From grilled to baked, there’s something for every taste. We invite you to dive into these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!