Oct. 1st at Sears Pt. Grant Riggs got 2nd place in his first race.
One Of the Best Dinners Yet, Wahoo from the fying pan, Feb. 11, 2007
Here is how, if you have it already cut in a fillet, then take the filet and cut pieces which are about 1 1/2 inch in width by whatever the width of the fillet is. Next, get some flour, put it in something, a small plate will do. Then place the fish in there until there is a decent amount of flour on the fish. Next, throw on some spices as you like, we used a tiny bit of paprika on most of them. You can also try some variations of dipping the fish in your favorite salad dressings and then putting in the flour, those taste great too.
For cooking, simply put some butter in a frying pan, heat it up pretty high and then place the fish in there. After about 4-5 minutes it should look a nice brown color as you see below and they are ready to eat.
One of those ended up being
Cooking Wahoo Web Page,
Here are the directions, instructions, and a little Video Clip of the real thing, also a picture of the actual fish at the top...
I found two other recipes that turned out great as well, so between the three of them, you should be all set.
Here is another popular recipe I found online from a woman named Sarah:
Wahoo! I have to admit, I love the name of this fish. I also love how it tastes.
Wahoo is not exactly the cheapest fish in the seafood market, nor is it one that’s always readily available. There are two reasons for this that I’m aware of:
1) Wahoo is in high demand from seafood connoisseurs who prize it for its delicate, white, high-quality flesh.
2) Wahoo is a real loner among fish. It rarely schools with others of its kind, so fisherman are lucky to ever find more than one or two in any given haul. Solitary individuals are generally taken as a “bycatch” with tuna and other large species.
As a side note, wahoo is a very fast running fish—some say the fastest fish in the world. A few people have claimed that its name comes from the shout of “Wahoo!” by those fishermen who manage to hook one. (Others say, though, that it comes from the name of Oahu, one of the Hawaiian islands.)
Wahoo can reach up to 6 feet in length, and weigh up to 100 pounds, so a single fish--if and when someone is lucky to find and catch one--can provide a good deal of meat.
You can bake or grill wahoo and it will make a fine meal either way.
3 lbs. of wahoo
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon lime juice
1/2 cup pickle relish
2 tablespoons chopped chives
Mix mayonnaise, lemon and lime juice, pickle relish, and chives. Coat the fish all over with this mixture. Wrap fish in aluminum foil. Bake for 1/2 hour in oven preheated to 350 degrees F. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes.
Simple Grilled Wahoo
4 wahoo steaks
1 tablespoon olive oil
1/2 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon paprika
1 teaspoon crushed red pepper
Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. Place wahoo in a dish. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. You can use the leftover marinade mix to baste the fish while it is grilling.
Here is yet another wahoo recipe, I found this one online, it turned out great too.!!!
Friend of mine email me this recipe for grill Wahoo and it's the best grill Wahoo I ever had.
Thanks to McGolfer, Bellyup, Grescobia and Brian for the Wahoo steak.
* 1/2 cup butter, melted
* 1/2 cup extra-virgin olive oil
* 6 fresh garlic cloves
* 1/3 cup fresh cilantro or parsley
* 2 tablespoons Cajun seafood seasoning
* 1 lemon, juice of
* 6 wahoo fillets, about 1/2 inch thick
* lemon wedge (to garnish)
Spray grill with nonstick spray or brush with veggie oil to prevent sticking. Preheat on high for about 10 minutes.
Mix first six ingredients in a blender. Puree into a smooth sauce.
When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.
Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.