Monday, September 19, 2011

Grilled Wahoo (Ono) in Tomato

Download Printable Recipe (You will go to mediafire.com)

Before I had wahoo, I never knew fish could be so meaty. Also known as "Ono" in Hawaii, wahoo is a hearty, white fish that can stand up to intense grilling. This tomato topping turned out fantastic, borrowed from Food Network's grill master Bobby Flay. We thought of doing a kind of mayo to spread over the wahoo, but decided to try something different. The tomato topper smelled heavenly in the kitchen as it simmered away with capers, olives, fresh parsley, oregano and garlic. 

A special thanks to our friend Ray from the stables who gave us these nice wahoo filets. Ray is an avid fisherman who goes out for weeks at a time. We love to hear his stories and marvel at his pictures whenever he comes back from his trips. 

Servings: 2
Prep Time: 15 min
Cook Time: 15 min 
Ingredients: 
- 2 wahoo steaks, enough to feed you
- 2 tbs. canola oil
- sea salt and freshly ground black pepper
- 2 tbs. extra-virgin olive oil
- 2 cloves of garlic
- 2 anchovies packed in oil, patted dry and chopped
- 12 ounces cherry tomatoes, halved
- 1 tbs. capers, drained
- 1/2 cup Kalamata olives, pitted
- 1 lemon, zested and juiced
- 1 tsp. dried oregano, or 2 tsp. fresh
- 1/4 cup fresh flat-leaf parsley, chopped


1. Prepare grill to high heat. 

2. Filet the skin off the wahoo steaks. Trim off dark colored meat (because it's fishy tasting). Pat dry with paper towels.

Coat wahoo steaks with canola oil.

3. Liberally salt and pepper the steaks on both sides and pat into the meat. 

4. Lay steaks onto grill and grill until slightly charred and almost cooked through, about 3-4 minutes each side. (Fish will continue to cook in tomato sauce).

* Since we were only cooking for two people, we decided to cook the fish over the stove top. If you're going to do this, cook at medium heat.


5. While the fish is grilling, heat olive oil in a large saute pan over medium heat. Cook tomatoes, anchovies and garlic until tomatoes soften, about 4 minutes. 
6. Add capers, olives, parsley, lemon juice, zest and oregano and cook for 30 seconds. 


7. Transfer fish to the sauce and cook for 1 minute. 

Spoon tomato topping over fish and serve immediately. It goes great with pasta.


Enjoy with some ice cold beer, or any odd sodas you happen to find...










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