My husband recently came back from yet another Mexican fishing trip. What am I going to do with all this fish I wondered? (You should have my problems, I know.)
I decided to grill up a couple of wahoo fillets. Wahoo is related to mackerel and is called “ono” in Hawaii and “peto” in the Spanish speaking parts of the Carribbean and Central America.
I’ve made Grilled Wahoo and Orange Butter before, but I wanted to try another recipe. After doing a search, I found a Grilled Wahoo with Tomato Sauce recipe from Bobby Flay.
It looked delicious, but I didn’t have many of the ingredients on hand. However, it got me thinking that I could substitute that jar of Spanish green and black olives I had in the fridge for the capers and anchovies. Here’s what I ended up making that got rave reviews from my husband. Super simple and it took longer to cook the fish than it did the tomatoes and olives.
Grilled Wahoo with Tomatoes and Olives
Serves 2
Ingredients:
- 2 thick small to medium- sized wahoo fillets
- canola oil
- salt and pepper to taste
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 14.5 ounce can of diced tomatoes (I used Muir Glen Organic Fire Roasted Tomatoes)
- 1/2 cup of kalamata olives, pitted and diced
- 1/2 cup of manzanilla olives, pitted and diced
Directions:
- Heat the grill to high.
- Brush both sides of the fillets with canola oil. Season with salt and pepper, to taste.
- Place fish on the grill and immediately turn the dials to low. Close the cover. Grill until cooked through, about 4 to 6 minutes per side depending on how thick your fish fillet is.
- While the fish is grilling, heat the olive oil in a large saute pan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the tomatoes and olives and cook until heated through.
- Plate fish and spoon sauce over it. Serve.
Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.
Grilled Wahoo and Orange Butter
Grilled Tuna with Smoky Tomato Salsa
Greek Mahi Mahi with Kalamata Olives
Grilled Mahi Mahi with Green Chile-Coconut Milk Broth
{ 8 comments… read them below or add one }
I have a post ready to go doesnt look this good wished I made our Wahoo like this have to try this… this fish is one of our favorites… bookmarking!
Thanks Claudia!
Yum, you’re so lucky to have truly fresh fish to cook with. This sauce reminds me of puttanesca, love it!
Fresh fish (well, frozen after the fact) is the one of the reasons I don’t mind my husband going on these fishing trips.
That looks delicious! And perfect for summer.
I love the Spanish olive and tomato flavors in this dish. I think it was Rocco DiSpirito who calls flavors like these “flavor detonators” and I actually think that is a pretty good description. These bright flavors along with the freshness of the fish sound like a perfect combination.
Interesting enough there have been NO fish recipes featured on ABC’s Extreme Makeover Weight Loss Edition #mymostrecentguiltypleasure.
I love the tomato and olive combination. Got any words of advice to spice up this recipe from the show? CHICKEN NICCOLA
Ingredients:
4 boneless, skinless chicken breast halves
2 Tbsp. no trans fat margarine
1 shallot
2 bags baby spinach
2 tsp. chopped garlic
3 oz. goat cheese (can use feta)
1 Tbsp. olive oil
1 pound sliced mushrooms
1 Tbsp. flour
2 Tbsp. brandy
1/4 cup organic, reduced sodium chicken broth
1/4 cup fat free half-and-half
2 Tbsp. fresh parsley
1/2 tsp. sea salt
1/2 tsp. fresh black pepper
Directions:
1. Pound chicken breast to 1/4-inch wide between 2 sheets of plastic wrap.
2. Heat 1 Tbsp. margarine in large saute pan over medium heat. Add shallots and cook for 2 minutes. Add garlic and spinach and saute until spinach wilts, 2-3 minutes. Place spinach mixture on 4-5 paper towels and squeeze excessive moisture out.
3. Place spinach in a small bowl and season with salt and pepper. Mix in goat cheese.
4. Spread 1/4 of the filling on each chicken breast, roll up and secure with toothpick.
5. Preheat oven to 350 degrees F. Heat olive oil in large saute pan over medium high heat until hot, add rolled chicken breast and brown on each side for 3 minutes. Remove from pan to baking dish, cover with foil and place in the oven to finish cooking for 10-12 minutes.
6. Meanwhile, add remaining 1 Tbsp. margarine and mushrooms to saute pan that the chicken was cooked in. Saute mushrooms until lightly browned and cooked.
7. Sprinkle mushrooms with 1 Tbsp. flour, stir well. Add brandy and chicken broth and cook for 3 minutes to reduce liquid. Add fat free half-and-half and parsley, cook for 1 more minute until the sauce is thickened.
8. Place cooked chicken breast on plate and top with mushroom brandy sauce.
Serves: 4
Calories per serving: 350
Calorie equivalent: 5 oz. protein, 2 vegetables, 1 fat
Recipe courtesy of California Health & Longevity Institute
Halibut, tilapia, red snapper or any type of white fish that you could grill up. Chicken breasts would also work.