Grilled Wahoo

We know. This wahoo doesn't look grilled when it reaches the table, but that's how you cook it. Doing the primary cooking outside keeps the aroma outside while you enjoy a buttery, yummy dinner inside. This dish has its origins in a traditional Spanish seafood preparation.

           INGREDIENTS

            METHOD

4 wahoo fillets

2 tablespoons canola oil

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for finishing 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

 

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

  While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755