Best Seared Wahoo Recipes

SEARED WAHOO image

Yield 4 people

Number Of Ingredients 4

6 Wahoo Steaks about ½ inch thick
Good Olive Oil
S & P
Drizzle Olive Oil all over the Wahoo steak; sprinkle on some good kosher salt and fresh cracked pepper both sides!

Steps:

I live in Wahoo country! (Bermuda) We catch a lot of wahoo here and it is a white firmer fish, it is a fish you do not want to over power with a other masking flavors. Also a fish is cooked too long will dry out and will not taste good whats so ever. Flash Grill and some Olive oil, salt and pepper is pretty much it Grilled Wahoo 6 Wahoo Steaks about ½ inch thick Good Olive Oil S & P Drizzle Olive Oil all over the Wahoo steak; sprinkle on some good kosher salt and fresh cracked pepper both sides! Pre-heat grill to med-high and place the steaks on the grill 5 to 6 minutes each side, it is a quick cooking fish and you do not want to overcook the Wahoo. Over cooked Wahoo is nasty! It should be tender and juicy. We have found that by only using olive oil, salt and pepper the flavor of the fish is not masked and the natural flavors are enhanced. However...Gourmet It UP 1tbsp of soy sauce 1 tbsp of sesame oil 1 tsp of fresh graded ginger 1 clove of pressed garlic Mix well and pour over Wahoo, marinate for 30 minutes, grill and garnish with chopped green onions Or you can also steam this dish for 5 minutes only! We had it the other night at wedding, it was a loin, seared, served over a cucumber and seaweed salad with wasabi and soy sauce Please save the tartar for fish sticks!

SEARED WAHOO TUNA WITH SHITAKE MUSHROOM BEURRE BLA image

Yield makes 4 portions

Number Of Ingredients 12

4x 6oz. wahoo or Ono filets
2 tbsp pure olive oil
kosher salt and blackpepper
1 pound shitake mushrooms sliced
2 Tbsp. whole butter
1 Tbsp chopped Shallots
1 Tbsp chopped Garlic
1 oz. sherry wine
1 cup chicken broth
1 tbsp soy sauce
1/2 cup heavy cream
2 Tbsp chopped Fresh chives and parsley

Steps:

Season fish with salt and pepper. Sear the fish in a hot saute pan on both sides until golden brown. remove fish from pan and set aside. Add mushrooms and 1 Tbsp of butter to the same saute pan and cook until the mushrooms have lost there water and are starting to get dry. Add the Garlic and Shallots and cook for 1 minute. Deglaze with sherry. Add chicken broth and soy sauce. Add fish filets back into pan. Boil for 3-4 minutes until reduced by half. Add heavy cream and reduce for 1 minute. Add fresh herbs and remaining 1 Tbsp of butter. Remove from heat and mix all ingredients well. Plate up fish with sauce spooned over the top.