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.
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
- 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
- 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.