Grilled Wahoo With Tomato Sauce

This delicious Grilled Wahoo with Tomato Sauce is a quick and flavorful meal, perfect for a light yet satisfying dinner. With simple ingredients like fresh cherry tomatoes, olives, and anchovies, this dish is both nutritious and bursting with Mediterranean flavors. Plus, it’s versatile—swap ingredients to suit your taste, making it a true crowd-pleaser!

Ingredients Needed:

• 4 Wahoo fillets, 6 ounces each (or whatever a good size is)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for finishing the dish
• 2 cloves garlic, chopped
• 4 anchovies in oil, patted dry and chopped
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup chopped flat-leaf parsley

How To Make Grilled Wahoo with Tomato Sauce?

1. Preheat the Grill: Heat the grill to high. Brush both sides of the wahoo fillets with canola oil and season with salt and pepper, to taste.
2. Grill the Fish: Place the fillets on the grill and cook for 3 to 4 minutes per side, until slightly charred and almost cooked through. The fish will continue cooking in the sauce.
3. Prepare the Sauce: While grilling, heat the extra-virgin olive oil in a large sauté pan over medium heat. Add the chopped garlic, anchovies, and halved cherry tomatoes, and cook for about 4 minutes, until the tomatoes soften.
4. Add Remaining Ingredients: Stir in the capers, kalamata olives, lemon juice, fresh oregano, and parsley. Cook for another 30 seconds.
5. Finish Cooking the Fish: Transfer the grilled wahoo fillets into the sauce and cook for an additional minute.
6. Serve: Transfer the fish to a serving platter, garnish with extra parsley if desired, and serve immediately.

Recipe Tips:

• Use Fresh Wahoo: Make sure the wahoo fillets are fresh and firm for the best texture and flavor when grilling.
• Don’t Overcook the Fish: Grill the fillets just until they’re almost cooked through. The fish will finish cooking in the sauce, preventing it from becoming dry.
• Let the Sauce Simmer: Allow the sauce to cook for a few minutes to develop its flavors before adding the fish back in.
• Use High-Quality Olive Oil: Extra-virgin olive oil will give the sauce a rich, authentic flavor. Don’t skimp on quality.
• Add a Touch of Lemon Zest: The lemon zest adds a burst of freshness and enhances the overall flavor of the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Grilled Wahoo with Tomato Sauce to cool down to room temperature. After that, store it in an airtight container in the fridge for up to 2 days.
• Reheat: Heat the leftovers in a pan over low heat for 5 minutes, stirring occasionally, until it’s fully heated.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 60mg
• Sodium: 600mg
• Potassium: 600mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 33g

Try More Bobby Flay Recipes:

• Bobby Flay Tomato Sauce Recipe
• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
• Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger And Toasted Sesame Seeds
• Marinated Grilled Cherry Tomatoes Skewers

Grilled Wahoo with Tomato Sauce

Author: Mohamed Shili Cooking Method:Grilling, Sautéing Cuisine:Mediterranean Courses:Dinner Recipe Keys: G Grilled Wahoo with Tomato Sauce

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesRest time: minutesTotal time: 18 minutesServings:2 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

This delicious Grilled Wahoo with Tomato Sauce is a quick and flavorful meal, perfect for a light yet satisfying dinner. With simple ingredients like fresh cherry tomatoes, olives, and anchovies, this dish is both nutritious and bursting with Mediterranean flavors. Plus, it’s versatile—swap ingredients to suit your taste, making it a true crowd-pleaser!

Ingredients

• 4 Wahoo fillets, 6 ounces each (or whatever a good size is)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for finishing the dish
• 2 cloves garlic, chopped
• 4 anchovies in oil, patted dry and chopped
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Preheat the Grill: Heat the grill to high. Brush both sides of the wahoo fillets with canola oil and season with salt and pepper, to taste.
2. Grill the Fish: Place the fillets on the grill and cook for 3 to 4 minutes per side, until slightly charred and almost cooked through. The fish will continue cooking in the sauce.
3. Prepare the Sauce: While grilling, heat the extra-virgin olive oil in a large sauté pan over medium heat. Add the chopped garlic, anchovies, and halved cherry tomatoes, and cook for about 4 minutes, until the tomatoes soften.
4. Add Remaining Ingredients: Stir in the capers, kalamata olives, lemon juice, fresh oregano, and parsley. Cook for another 30 seconds.
5. Finish Cooking the Fish: Transfer the grilled wahoo fillets into the sauce and cook for an additional minute.
6. Serve: Transfer the fish to a serving platter, garnish with extra parsley if desired, and serve immediately.

Notes

• Use Fresh Wahoo: Make sure the wahoo fillets are fresh and firm for the best texture and flavor when grilling.
• Don’t Overcook the Fish: Grill the fillets just until they’re almost cooked through. The fish will finish cooking in the sauce, preventing it from becoming dry.
• Let the Sauce Simmer: Allow the sauce to cook for a few minutes to develop its flavors before adding the fish back in.
• Use High-Quality Olive Oil: Extra-virgin olive oil will give the sauce a rich, authentic flavor. Don’t skimp on quality.
• Add a Touch of Lemon Zest: The lemon zest adds a burst of freshness and enhances the overall flavor of the dish.

Keywords:Grilled Wahoo with Tomato Sauce