Ocean perch, specifically the Wahoo variety, has earned its reputation as a crowd-pleaser in the culinary world. Its adaptability makes it an excellent choice for various cooking methods – from the simplicity of grilling and baking to more complex techniques like poaching and even crafting sushi rolls. For those looking to mix things up, here are some mouth-watering ways to prepare this delectable seafood:
Sous Vide Wahoo With Pineapple Mango Mint Salsa
This delightful pineapple mango salsa is a perfect blend of light, refreshing flavors with just the right amount of spice to keep things interesting. Its versatility makes it an excellent choice for any time of year or occasion. The recipe yields approximately 4 cups of salsa, which should be consumed within a 2-week period.
Here’s what you’ll need:* 1 cup chopped red onion* 2 tablespoons minced garlic* 3/4 cup diced tomatoes* 2 jalapeños, seeded and sliced into strips* 1/2 cup fresh mint leaves* 1/4 cup fresh cilantro leaves* 1/4 teaspoon kosher salt* 1 tablespoon freshly squeezed lime juice* 1/4 cup extra virgin olive oil* 1/2 cup white wine vinegar* 5 ounces wahoo filletsTo prepare the dish, combine all ingredients except the fish in a large bowl and mix well. Set it aside for now.
Preheat your sous vide water bath to 165 degrees Fahrenheit. Place the wahoo fillets in a vacuum bag or zip-top plastic bag. Pour the salsa mixture over the top of the fish, making sure they’re fully coated. Seal the bag using an airtight sealer. Cook the fish for 1 hour at 165 degrees Fahrenheit. Remove it from the heat and let it cool completely before removing the fish from the bag.
Grilled Wahoo & Stuffed Portobello
Savor the flavors of a Mediterranean-inspired culinary delight as you combine the simplicity of grilled wahoo with the earthy richness of portobello mushrooms. This recipe is a masterclass in balancing bold flavors and textures, all while showcasing the versatility of this underrated fish.
To start, preheat your grill to medium heat and prepare the wahoo fillets by spraying both sides with cooking spray and seasoning with salt and pepper.
Grill the fish for approximately 5 minutes per side, or until it reaches a golden brown hue.
While the fish is cooking, turn your attention to the portobello mushroom caps. In one bowl, combine crumbled goat cheese, finely chopped basil, and minced garlic, seasoning with salt and pepper to taste. In another bowl, mix together breadcrumbs and shredded mozzarella cheese. Stir gently to ensure an even coating.
Next, brush the inside of the mushroom caps with olive oil and top the bottom halves with the goat cheese mixture. Place the tops of the mushroom caps on top of the filling, then divide the remaining stuffing among the caps. Close the caps by pressing down firmly around the edges to secure.
/nPlace the stuffed mushrooms on the grill and cook until heated through and lightly charred, about 5 minutes.
Serve immediately alongside the grilled wahoo, and indulge in a truly unforgettable dining experience.
Steamed Wahoo With Soy Ginger Sauce
Indulge in the simplicity of this weeknight dinner recipe, which not only tastes great but also packs a nutritious punch. Feel free to boost its health credentials by incorporating kale or broccoli into the mix.
For the sauce, you’ll need:
• 2 tablespoons vegetable oil
• 3 scallions, sliced thinly
• 2 cloves garlic, minced
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoons sugar
• 1/4 cups chicken broth
• Salt and ground black pepper to taste.
To prepare the sauce, heat a skillet over high heat. Swirl in the oil until it starts smoking.
Add the scallions and cook, stirring constantly, for about 30 seconds or until they begin to soften.
Reduce the heat to low and add the garlic and ginger. Stir until fragrant, another 30 seconds.
Next, bring the sauce to a boil by adding the soy sauce, red pepper flakes, and sugar. Let it simmer for about 4 minutes or until reduced by half.
Turn off the heat and whisk in the chicken broth. Set the sauce aside for now.
For the fish, bring a pot of salted water to a boil.
Add the wahoo fillet and reduce the heat so that it simmers. Cover and steam the fish until cooked through, about 8 minutes.
Drain the fish and serve with the soy ginger sauce spooned over the top.
Delicious Grilled Wahoo With Tomatoes & Olives
To craft these uncomplicated yet flavorful dishes, start by blending together luscious tomato slices, savory black olives, pungent garlic, rich olive oil, and an assortment of aromatic herbs and spices. The result is a culinary delight that only improves with time, making it all the more satisfying to savor every bite even after refrigeration overnight.
Grilled Ono
This quick and easy recipe is ideal for those without extensive cooking experience, as it demands no specialized skills and can be prepared in just 10 minutes. The combination of fresh lemon juice, garlic, oregano, olive oil, salt, and pepper creates a tangy and aromatic marinade that perfectly complements the fish fillets. To begin, mix the ingredients together in a bowl until well combined.
Next, place the fish fillets into a large bowl and pour the marinade over them, ensuring they’re fully coated. Cover the bowl and refrigerate overnight to allow the flavors to meld together. The following day, remove the fish from the refrigerator 30 minutes prior to cooking. Then, fire up your grill and cook the fish on medium heat for approximately three minutes per side. Serve the dish immediately with a selection of grilled vegetables to complete the meal.
Panko Crusted Ono
Pangasius fillet – a culinary delight that’s both effortless to prepare and bursting with flavor. With its crispy exterior giving way to juicy interior, this dish is sure to please even the most discerning palates.
To get started, preheat your oven to 425°F and line a baking sheet with parchment paper. In a shallow bowl, combine pangasius fillets with Panko breadcrumbs for an added crunch. Bake the mixture for 12-15 minutes or until it reaches a golden brown perfection.
Once the fillets are done, transfer them to serving plates while they’re still hot. Drizzle with a savory soy-ginger sauce and top with a squeeze of lemon zest for a burst of citrus freshness.
Wahoo Salad
The allure of this salad lies in its harmonious blend of flavors, which has me craving it again and again. The dressing plays a starring role, while the added crunch from the chopped celery and onion provides a delightful textural contrast.
To create this masterpiece, combine 8 ounces of trimmed and cut fresh green beans, 1 small head of torn romaine lettuce, 1/2 pound of halved cherry tomatoes, 1/2 cup of sliced almonds, 1/2 cup of crumbled feta cheese, 1/2 cup of mayonnaise, 1/4 cup of plain Greek yoghourt, the juice of 1 lime, 1 clove of minced garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon each of freshly ground black pepper and cayenne pepper in a large bowl. Stir gently to ensure even coating of the greens.
Taste and adjust seasoning as needed, then refrigerate for at least 2 hours before serving. Finish with a flourish by garnishing with lime wedges.
Wahoo’s Fish Tacos Citrus Slaw
The star of these tacos is undoubtedly the citrus slaw, which adds a tangy, refreshing dimension to the dish. But it’s not just the slaw that makes them special – the salsa verde and cilantro lime rice also bring plenty of flavor to the table. To create the slaw, combine 2 tablespoons of freshly squeezed lime juice, 3 tablespoons of olive oil, 1 tablespoon of agave nectar, and 2 teaspoons of kosher salt in a bowl. Then, add a small handful of chopped cilantro and whisk until well combined.
Let it sit for about 15 minutes to allow the flavors to meld together, then stir in the zest of 1 lime. Taste and adjust the seasoning as needed before serving.
Soy, Garlic, Ginger And Sesame Oil Sauce
Indulge in this delectable dish, which is effortlessly prepared and can be savored at any moment. Pair it with fried or steamed rice to elevate the experience. The simplicity of this recipe belies its rich flavor profile, making it a perfect addition to your culinary repertoire.
To create this mouthwatering sauce, combine 3 cloves of finely grated garlic, 1 tablespoon of peeled and finely grated ginger, 1/2 cup of soy sauce, 1/4 cup of sherry vinegar, 1/4 cup of water, 1/4 cup of vegetable oil, and 1/4 teaspoon of crushed red pepper flakes in a blender. Blend the mixture until it reaches a smooth consistency, adjusting the proportions to suit your taste preferences.
This recipe yields approximately 1 cup of the luscious sauce, making it an excellent addition to your cooking arsenal.
Baked Wahoo With Herbs
This mouthwatering recipe is a masterclass in simplicity, combining the freshness of wahoo fillets with the brightness of herbs and spices to create a dish that’s perfect for hectic weeknights. With just a few key ingredients, you’ll be enjoying a succulent meal in no time. For this recipe, you’ll need four wahoo fillets weighing around 3 pounds each. Don’t forget olive oil cooking spray, salt and pepper, lemon juice, minced parsley, and garlic powder.
Preheat your oven to a cozy 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with the cooking spray for effortless cleanup. Give each of the wahoo fillets a light seasoning on both sides using salt and pepper. Next, place a few slices of lemon on either side of the fish, followed by a sprinkle of parsley to add some visual appeal. For an added depth of flavor, top the fish with a clove of garlic that’s had its head cut off (don’t worry, it won’t bite!).
Pop the baking sheet into the oven and let the magic happen for about 15 minutes. Once the timer goes off, remove the dish from the oven and finish it off with a sprinkle of garlic powder. Serve hot and enjoy the fruits of your labor.
Grilled Wahoo With Tomato Sauce
While using whole fish can be a great experience, this recipe simplifies the process by utilizing wahoo fillets, making cleanup a breeze. If you’re a fan of delicious fish tacos, you’ll love this dish when served over rice or pasta for a well-rounded meal.
To prepare, combine olive oil, minced garlic, red wine vinegar, salt, black pepper, dried oregano, ground coriander, paprika, chilli powder, and turmeric in a medium bowl.
Add diced tomatoes and torn fresh basil leaves to the mix, tossing until well combined. Allow the mixture to marinate for at least 30 minutes before serving.
Preheat your grill to high heat and brush the grate with nonstick cooking spray. Grill the wahoo fillets for 4-5 minutes per side, depending on their thickness. Serve warm, topped with the flavorful tomato mixture.
In Summary
For those who share a passion for seafood, exploring new recipes is always an exciting adventure. Building on the variety of options presented in our previous post on Swai fish recipes, this culinary journey invites you to try out innovative and delicious combinations. So, indulge your taste buds and savor each bite!
