I’m linking up with Beth Fish Reads‘ Weekend Cooking.
If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.
The sauce for this recipe tasted fresh and tangy even though I left out an ingredient (the anchovies)! I overcooked the wahoo a bit, but the yummy sauce made up for it.
The Lobster Place’s Grilled Wahoo with Tomato Sauce
Ingredients
4 Wahoo fillets, 6 ounces each
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing
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
Directions
Heat the grill to high (I used a cast iron grill pan over gas flame). 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 (I cooked them 3 minutes per side and felt like I overdid it a little).
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 (this was more like 2 minutes for me). 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.
Note: This recipe was adapted from foodnetwork.com by The Lobster Place
I don’t think I’ve ever heard of Wahoo. Looks really tasty though. And that tomato/olive/caper sauce looks amazing. Like I could just eat it with a spoon. LOL
I’ve never tried wahoo (don’t think I’ve ever even seen it), but the sauce sounds wonderful. Might try this with halibut…
It has the same texture as swordfish or marlin, which is actually not my favorite. But I think the sauce would be great with halibut!
I’m not sure I’ve ever heard of wahoo but the sauce sounds delicious. I would’ve left out the anchovies as well. I love the idea of this box. It sounds like so much fun! A food adventure each month.
I didn’t mean to! Just forgot to buy them at the store!
Wahoo? Don’t recognize that name. But, the recipe sounds easy enough and the photo looks yummy. Now to see if I can find the fish.
I think it’s a type of dolphin?
I like all the ingredients you used on this fish but we would substitute the wahoo for grouper. We tried wahoo and i’m not a fan of the texture. Or something….couldn’t put my finger on it. Lovely meal you have here.
I’m with you about anchovies – the only way I use them is when slow cooking lamb – when they just melt. Cheers
I always wanted to like fish, but fish has never passed my lips. Maybe I could do this with another meat? hmmmm I’m embarrassed to say that I was going to have to Google what Wahoo is. lol
What a fabulous idea for a present! And, you give him the gift of preparing it, too, I think. Your dish looks so beautiful and delicious.
This is one recipe my family would really enjoy.
Count me in the group that has never heard of wahoo! Love the elements of this recipe, but would have to use a different fish. Or maybe chicken!
I wasn’t sure what wahoo was when I saw the title of your post. Love the idea of the box of fish as a present, and this meal looks delicious, although I would probably skip the olives.