What to do with Wahoo (Ono)??
My father-in-law gave us a bunch of frozen Wahoo steaks from his deep-sea sports fishing trip. I'm not sure what to do with them, and all the recipes I've found on the Internet are from sports fisherman sites (e.g. marinate it in lemon juice, grill it and serving it with tartar sauce or mayonnaise). Any other more sophisticated uses for Wahoo? I'm not even sure what it tastes like.
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
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!
The goddess is exactly correct. The fish should never be over-cooked. It is a firm white fish that will accept a marinade for short periods of time. It also pairs well with a fruity salsa--say pineapple or papaya. I love it, but only when moist. Grilled is preferred preparation.
Thank you all! I tried it this weekend, and you're right, it is a firm dense fish. Holds up very well in the form of kabobs too.