20 Delicious Grilled Wahoo Recipes for Seafood Lovers

Vegetarian nights are a thing of the past with these mouthwatering grilled wahoo recipes! Whether you’re craving a tropical getaway or a flavorful twist on seafood, we’ve got you covered. From island-inspired marinades to bold and zesty seasonings, get ready to elevate your grilling game with these 20 scrumptious dishes that’ll make you dive headfirst into the world of wahoo.

Grilled Wahoo with Lemon Garlic Butter

Gather ’round, folks! It’s time to get your fish on and kick it up a notch with the ultimate summer catch Wahoo! This tropical treasure is about to become your new favorite seafood obsession, all thanks to a simple yet show-stopping sauce that’ll make you wonder how you ever lived without it.

Ingredients

• 4 (6 oz each) wahoo fillets, skin removed
• 1/2 cup unsalted butter, softened (clarified)
• 4 cloves garlic, minced
• 2 lemons, zested and juiced
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (425F). Season the wahoo fillets with salt, pepper, and a sprinkle of thyme. Set aside.
2. In a small saucepan, melt the softened butter over low heat. Add the minced garlic and cook for 1-2 minutes or until fragrant, stirring occasionally to prevent burning.
3. Stir in the lemon zest and juice. Cook for an additional minute, allowing the flavors to meld together.
4. Grill the wahoo fillets for 4-5 minutes per side, or until they reach a flaky consistency and register at 145F on a meat thermometer.
5. While the fish is cooking, brush the lemon-garlic butter onto both sides of each fillet during the last minute of grilling. This will give you that perfect golden-brown crust!
6. Remove the wahoo from the grill and garnish with chopped parsley. Serve immediately and enjoy the ooohs and ahhhs from your dinner crew!

Cooking Tips:

– Make sure to pat the fish dry with paper towels before grilling to prevent excess moisture from affecting cooking time.
– Don’t overcrowd the grill cook the wahoo in batches if necessary, to ensure even cooking and prevent steaming instead of searing.
– For an added burst of flavor, try serving with a side of garlic-infused quinoa or roasted vegetables!

The result? A succulent, pan-seared wahoo that’s as tender as it is flavorful. The lemon-garlic butter adds just the right amount of zing to this tropical treasure, making each bite an explosion of citrusy goodness. And let’s not forget the parsley garnish a sprinkle of freshness that elevates this dish from mere mortal to culinary superstar!

Honey Lime Grilled Wahoo Skewers

Joy of joys, it’s almost Friday and you know what that means… GRILLED GOODNESS! Today, I’m hooked (pun intended) on these Honey Lime Grilled Wahoo Skewers. They’re the perfect summer treat to add some excitement to your weeknight dinner routine.

Ingredients

• 1 pound wahoo or other firm white fish, cut into 1-inch pieces
• 1/2 cup honey
• 1/4 cup freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 10-12 bamboo skewers

Instructions

1. Mix together honey, lime juice, garlic, and ginger in a small bowl. Yes, yes, it’s time for some prep work! Set aside.
2. Preheat your grill to medium-high heat (400F). While that’s heating up, thread the wahoo pieces onto the bamboo skewers, leaving a little space between each piece. Don’t overcrowd those skewers, folks!
3. Brush the fish with olive oil and season with salt and pepper. You know what they say: “a pinch of salt is like a kiss to food” (or something like that…)
4. Grill the skewers for 8-10 minutes per side, or until cooked through and slightly charred on the outside. Keep an eye out for those perfect grill marks!
5. After flipping the skewers, brush them with the honey-lime mixture (you made earlier). Repeat this process a few times to get that sticky, sweet glaze.
6. Remove the skewers from the grill and let them rest for a minute or two. This is the hardest part: waiting!

When you take your first bite of these Honey Lime Grilled Wahoo Skewers, the combination of sweet and tangy will transport you straight to a tropical paradise. The fish will be tender, flaky, and infused with just the right amount of citrus zing. Serve ’em up as an appetizer or main course – either way, they’re sure to impress!

Spicy Cajun Grilled Wahoo Steaks

Just when you thought it was safe to go back in the kitchen… we’ve got a real showstopper for you today! Get ready to spice up your life with the boldest, most tantalizing taste sensation that’ll leave you hooked from the very first bite: Spicy Cajun Grilled Wahoo Steaks!

Ingredients

• 4 wahoo steaks (about 1-inch thick)
• 1/2 cup Cajun seasoning blend
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped scallions (green onions)
• 2 lemons, cut into wedges

Instructions

1. Mix together Cajun seasoning blend, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. This is where the magic happens, folks!
2. Clean and pat dry the wahoo steaks with paper towels. Yes, you read that right – we’re talkin’ dry like the Sahara desert here! Remove any bloodlines or dark spots.
3. Brush both sides of each steak with olive oil, making sure to coat them evenly. You know what they say: “an oily relationship is a happy one”!
4. Sprinkle the Cajun spice mixture evenly over both sides of each steak, pressing it gently onto the fish to ensure it adheres like glue (but not too much, we don’t want any sticky situations here!).
5. Preheat your grill to medium-high heat (around 400F). You know what they say: “if you can’t take the heat, stay out of the kitchen!” But don’t worry, this dish is totally worth it.
6. Place the steaks on the grill and sear for about 4-5 minutes per side, or until they’re cooked through to an internal temperature of 145F. You’ll know it’s done when the fish flakes easily with a fork – no more, no less!
7. While the steaks are cooking, mix together chopped parsley and scallions in a small bowl. This is where we get fancy and add some fresh flavor to our dish! Set aside for now.
8. Once the steaks are done, transfer them to a serving platter or individual plates. Sprinkle the parsley-scallion mixture over the top of each steak, followed by a squeeze of fresh lemon juice. You know what they say: “a squeeze of citrus is like a hug for your taste buds”!
9. And there you have it – Spicy Cajun Grilled Wahoo Steaks that’ll make your taste buds do the cha cha slide! Serve with your favorite sides, like grilled vegetables or a crispy salad. You know what they say: “variety is the spice of life”… or something like that!

These babies are off the chain – literally! The spicy kick from the Cajun seasoning will leave you breathless (in a good way). Pair them with some crusty bread and a side salad, and you’ve got yourself a meal fit for a king (or queen, or food blogger extraordinaire)!

Grilled Wahoo Tacos with Mango Salsa

You’d be a fin-tastic foodie to miss out on these grilled Wahoo tacos with mango salsa – they’re the catch of the day!

Ingredients

• 1 pound wahoo fillets (you can substitute with mahi-mahi or halibut)
• 1/2 cup lime juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 8-10 corn tortillas
• Mango salsa ingredients:
• 2 ripe mangos, diced
• 1/4 cup red onion, diced
• 1 jalapeo pepper, seeded and finely chopped
• 1 tablespoon cilantro, chopped
• 2 tablespoons lime juice

Instructions

1. Preheat your grill to medium-high heat (400F). While that’s heating up, prepare the wahoo fillets by mixing together lime juice, garlic, olive oil, cumin, smoked paprika (if using), salt, and pepper in a shallow dish. Add the wahoo fillets and marinate for at least 15 minutes, flipping halfway through.
2. Grill the wahoo for 4-5 minutes per side, or until it reaches an internal temperature of 145F. Transfer the fish to a plate and cover with foil to keep warm.
3. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. To assemble the tacos, place a piece of grilled wahoo onto each tortilla, followed by a spoonful of mango salsa (see below).

Mango Salsa

1. In a medium bowl, combine diced mango, red onion, jalapeo pepper, cilantro, and lime juice. Mix well to combine.

These tacos are a flavor fiesta in your mouth! The sweetness of the mango salsa balances out the smokiness of the grilled wahoo, while the crunchy tortillas add a delightful texture. Try serving with a side of Mexican street corn or sliced avocado for an extra boost of flavor and nutrition.

Mediterranean Grilled Wahoo with Olives and Tomatoes

You know what they say: “When life gives you lemons, make lemonade.” But today, I’m giving you wahoo, and you’re going to make it shine like the Mediterranean sun! Say hello to my latest obsession a dish that’s about to become your new favorite summer go-to.

Ingredients

• 4 Wahoo fillets (about 6 oz each)
• 1/2 cup Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1 tablespoon freshly squeezed Lemon Juice
• 2 tablespoons chopped fresh Oregano
• 1 teaspoon Paprika
• Salt and Pepper to taste
• 4 large Tomatoes, sliced
• 1 cup pitted Green Olives, halved
• Fresh Parsley for garnish (optional)

Instructions

1. Preheat your grill to medium-high heat (400F). While it’s getting hot, let’s talk about the importance of using a meat thermometer trust me, it’ll save you from overcooking your wahoo!
2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. It’s time to get our marinade on! Pour the mixture into a large ziplock bag, add the wahoo fillets, and massage that marinade all over those beautiful fish pieces.
3. Remove the wahoo from the marinade (don’t forget to scrape off any excess), place them on a plate or tray, and refrigerate for at least 30 minutes. This will give you time to prep your grill and get your flavors ready to party!
4. Grill the wahoo for 4-5 minutes per side, or until it reaches an internal temperature of 145F. You’ll know it’s done when it flakes easily with a fork don’t overcook it, you want that tender texture!
5. While your fish is grilling, slice those gorgeous tomatoes and olives. I like to use a mandoline for this step it makes the process so much quicker and easier!
6. Once the wahoo is cooked, transfer it to a serving platter or individual plates. Top each fillet with a few slices of tomato, some halved olives, and a sprinkle of fresh parsley (if using). Drizzle any remaining marinade over the top you won’t want to waste that flavorful goodness!

This Mediterranean masterpiece is all about balance the rich flavors of the wahoo pair perfectly with the tangy tomatoes and briny olives. Serve it up at your next summer gathering, or enjoy it as a quick weeknight dinner. Either way, you’ll be hooked on that first bite!

Grilled Wahoo with Herb Chimichurri Sauce

Fishing for a flavorful dinner idea? Well, you’re in luck because today’s catch is going to hook you with its deliciousness!

Ingredients

• 4 wahoo fillets (about 6 oz each)
• 1 cup fresh parsley leaves and stems
• 1 cup fresh oregano leaves
• 2 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• Lemon wedges, for serving (optional)

Instructions

1. Preheat your grill to 400F. Yes, it’s hot, but trust us, it’s worth it.
2. Rinse the wahoo fillets under cold water and pat them dry with paper towels. Don’t skip this step; you want those fish to be nice and dry for even grilling.
3. In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Process until the mixture is well combined and slightly smooth. Taste and adjust seasoning as needed.
4. Grill the wahoo fillets for 4-5 minutes per side, or until they’re cooked through and flake easily with a fork. Remember to keep an eye on them, as overcooking can make them tough.
5. While the fish is grilling, spoon some of that amazing herb chimichurri sauce onto each plate. You want a nice layer of that goodness waiting for your fish when it’s done.
6. Once the wahoo is cooked, place it on top of the chimichurri sauce and serve immediately. If you’re feeling extra fancy, squeeze some lemon juice over the top.

This dish is a real showstopper! The grilled wahoo is moist and flaky, while the herb chimichurri sauce adds a bright, herby flavor that’s simply irresistible. Serve it with a side of grilled veggies or a simple green salad for a well-rounded meal. And don’t be afraid to get creative try using different types of fish or adding some diced onions or bell peppers to the chimichurri sauce.

Coconut Lime Grilled Wahoo

Light up your summer with a dish that’s as refreshing as a tropical vacation Coconut Lime Grilled Wahoo is the perfect catch!

Ingredients

• 1 lb wahoo fillets (you can also use mahi-mahi or snapper)
• 1/2 cup unsweetened shredded coconut
• 2 tbsp freshly squeezed lime juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions

1. Mix together shredded coconut, lime juice, olive oil, garlic, and ginger in a small bowl. Set aside.
2. Preheat your grill to medium-high heat (400F). Season the wahoo fillets with salt and pepper on both sides.
3. Brush the grates with a bit of oil to prevent sticking you don’t want your beautiful fish to get stuck, do you?
4. Grill the wahoo for 4-5 minutes per side, or until it reaches an internal temperature of 145F. Don’t press down on the fish while it’s grilling; this helps maintain those lovely juices.
5. After flipping the fish, brush the coconut-lime mixture evenly over both sides of the wahoo. Let it get all glazed and beautiful!
6. Remove the wahoo from the grill and let it rest for a minute or two before slicing into thick pieces.

Cut your Coconut Lime Grilled Wahoo into thick slices, garnish with fresh cilantro leaves if you’re feeling fancy, and serve immediately. This dish is perfect for a summer dinner party just make sure to have plenty of cold beers on hand to balance out the heat!

Grilled Wahoo and Pineapple Kebabs

Monday blues got you feeling down? Don’t worry, I’ve got just the thing to lift those spirits – a tropical escape in the form of grilled wahoo and pineapple kebabs! Imagine the sweet and tangy combination of juicy pineapple chunks, succulent wahoo, and fresh cilantro all wrapped up in one sizzling skewer.

Ingredients

• 1 pound wahoo fillets (about 4-6 pieces)
• 1 cup pineapple chunks
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• 10 bamboo skewers, soaked in water for at least 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375F). While that’s warming up, thread a wahoo piece onto each bamboo skewer, leaving about 1/2 inch of space between each chunk. Repeat with the pineapple and reserve.
2. In a small bowl, whisk together coconut oil, garlic, soy sauce, and ginger until well combined. Brush this magic marinade on both sides of each wahoo piece (don’t worry, it’s not too much oil – we promise).
3. Season with salt and pepper to taste. I like to say: less is more when it comes to seasoning, especially with delicate fish like wahoo.
4. Grill those skewers for about 5-7 minutes per side, or until the fish flakes easily with a fork (internal temperature should reach around 145F). Remove from heat and let rest for a few minutes before serving.
5. To avoid any kebab chaos, make sure to rotate your skewers every 2-3 minutes while grilling. This will ensure even cooking and prevent those pesky wahoo pieces from getting too dark or burnt.

Now, let’s talk presentation! Garnish with fresh cilantro leaves and serve immediately over a bed of quinoa or brown rice. The sweetness of the pineapple pairs perfectly with the smoky flavor of the grill – it’s a match made in heaven! As you take your first bite, close your eyes and imagine you’re on a tropical island, soaking up the sun and savoring the flavors of paradise.

Blackened Grilled Wahoo with Avocado Crema

Tackle the weekend with a dish that’s sure to make you feel like a tropical king (or queen)! Say hello to Blackened Grilled Wahoo with Avocado Crema a mouthful of a name that packs an even bigger punch when it comes to flavor and presentation. This recipe combines the buttery goodness of wahoo, the spiciness of blackening seasoning, and the creaminess of avocado crema for a dish that’s equal parts fancy and easy-going.

Ingredients

• 4 wahoo fillets (6 oz each)
• 1/2 cup buttermilk
• 2 tbsp hot sauce (Frank’s RedHot or similar)
• 2 tsp blackening seasoning (like Tony Chachere’s)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup unsalted butter, softened
• 1 ripe avocado, diced
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Mix buttermilk, hot sauce, blackening seasoning, garlic powder, onion powder, salt, and pepper in a large bowl. Add the wahoo fillets, cover, and refrigerate for at least 2 hours or overnight.
2. Preheat grill to medium-high heat (375F). Remove the fish from marinade, letting any excess liquid drip off.
3. Grill the fish for 4-5 minutes per side, or until it reaches an internal temperature of 145F. Transfer to a plate and cover with foil; let rest for 5 minutes before serving.
4. Meanwhile, mix softened butter with diced avocado, lime juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
5. To assemble, place a grilled wahoo fillet on each plate, top with a dollop of Avocado Crema, and garnish with fresh herbs like parsley or cilantro (if you’re feeling fancy).

Tips & Variations:

– For an extra crispy crust, pat the fish dry with paper towels before grilling.
– If using a gas grill, make sure to preheat it for at least 10 minutes to ensure even cooking.
– To take this dish to the next level, serve with a side of grilled pineapple or mango salsa!

This Blackened Grilled Wahoo with Avocado Crema is a match made in heaven the spicy kick from blackening seasoning pairs perfectly with the creamy richness of avocado crema. The wahoo’s flaky texture and mild flavor make it an ideal canvas for these bold flavors. Serve this dish at your next summer gathering or dinner party, and get ready for rave reviews!

Grilled Wahoo with Ginger Soy Glaze

Slathering a sweet and savory glaze on a piece of grilled fish might sound like a fancy-schmancy restaurant trick, but trust me, it’s surprisingly easy to master at home. With just a few simple ingredients and some basic grilling know-how, you’ll be whipping up this mouthwatering Grilled Wahoo with Ginger Soy Glaze in no time!

Ingredients

• 4 wahoo fillets (about 6 ounces each)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Mix the soy sauce, brown sugar, ginger, garlic, and 1 tablespoon of the vegetable oil in a blender or food processor until smooth. Yes, it’s as easy as that no need for a high-end stand mixer or special cooking degree! Set this magical glaze aside for now.

2. Preheat your grill to medium-high heat (around 400F). Make sure those grates are clean and brush ’em with the remaining 1 tablespoon of vegetable oil. You don’t want any pesky fish sticking around, right?

3. Season both sides of each wahoo fillet with salt and pepper. Don’t be shy you want that flavor to pop!

4. Place the wahoo fillets on the grill and cook for about 4-5 minutes per side, or until they reach an internal temperature of 145F. Remember, the key is to not overcook it, so keep an eye on those babies!

5. After flipping the fish, brush that incredible ginger soy glaze all over each fillet. Let it cook for another minute or two, until the glaze caramelizes and gets all sticky you know what I mean.

Important Notes:

When using this recipe, be sure to not overcrowd your grill; cook in batches if necessary. Also, don’t skip that final glaze step it makes all the difference in the world! The finished dish is a perfect balance of crispy outside and tender inside, with a sweet and savory sauce that’ll leave you (and your taste buds) begging for more.

Grilled Wahoo Sandwich with Sriracha Mayo

Summer’s in full swing and you know what that means it’s time to break out the grill and get creative with our fresh catch of the day!

Ingredients

• 4 wahoo fillets (about 6 oz each)
• 1/2 cup sriracha mayonnaise (see below for homemade version)
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 2 tsp lemon zest
• 4 hoagie rolls, toasted
• Letuce, tomato, red onion (optional)
• Homemade Sriracha Mayo ingredients:
• 1/2 cup mayonnaise
• 3 tbsp sriracha sauce
• 1 tsp lime juice

Instructions

1. Mix together the Sriracha Mayo ingredients in a small bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
2. Pour enough oil into a large skillet or griddle to reach about 1/4 inch depth and heat over medium-high heat (around 375F). Once hot, add the softened butter and let it melt this will help prevent fish from sticking!
3. Season the wahoo fillets with salt and pepper on both sides. Gently place them in the skillet or griddle, skin side down (if they have skin). Cook for about 4-5 minutes or until a nice golden crust forms. Flip and cook for another 3-4 minutes, until cooked through.
4. While the fish is cooking, toast the hoagie rolls by grilling them lightly or baking in the oven at 350F for 2-3 minutes.
5. Once the wahoo is done, assemble the sandwiches by spreading a layer of Sriracha Mayo on the bottom roll, followed by a piece of fish, some lettuce, tomato, and red onion (if using). Top with the remaining roll half.

And that’s it! A delicious, protein-packed sandwich that’s perfect for a summer evening. The key to this recipe is in the Sriracha Mayo it adds just the right amount of heat and tanginess to balance out the rich flavor of the fish. And don’t forget to serve with a side of crispy fries or a green salad for a well-rounded meal.

Grilled Wahoo with Tomato Basil Relish

You know what they say – “you are what you eat”! And today, I’m serving up a dish that’s so divine, you’ll be hooked from the very first bite. Bring on the tropical vibes with Grilled Wahoo and a zesty Tomato Basil Relish that will make your taste buds do the happy dance!

Ingredients

• 4 wahoo fillets (about 6 oz each)
• 1 cup fresh basil leaves, chopped
• 2 cups diced heirloom tomatoes
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp lemon zest
• 2 lemons, juiced

Instructions

1. Preheat your grill to medium-high heat (375F). While that’s heating up, prep those wahoo fillets by patting them dry with paper towels and seasoning with salt, pepper, and lemon zest.
2. Grill for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Transfer to a plate and cover with foil to keep warm.
3. In a medium bowl, combine chopped basil, diced tomatoes, garlic, salt, and pepper. Drizzle in olive oil and toss to coat. Stir in lemon juice and adjust seasoning as needed.
4. Spoon that gorgeous Tomato Basil Relish over the grilled wahoo fillets and serve immediately!

Important Notes: Don’t overcrowd your grill – cook the fish in batches if necessary! Also, make sure to let the relish sit for at least 10-15 minutes before serving so the flavors can meld together. And, trust me on this one – do not skip the lemon zest; it adds a depth of citrusy goodness that’ll elevate this dish from ordinary to extraordinary!

The combination of flaky wahoo and fresh Tomato Basil Relish is absolute perfection! The relish’s slightly tangy flavor complements the richness of the fish, while the basil adds a bright, herbaceous note that’ll leave you wanting more. And don’t even get me started on the texture – the crunchy relish pairs beautifully with the tender wahoo, making each bite a symphony of sensations.

This dish is perfect for a summer evening when you want something light and refreshing but still packed with flavor. So go ahead, grill up some wahoo, and slather that Tomato Basil Relish all over it your taste buds will thank you!

Grilled Wahoo and Vegetable Foil Packets

Oh, the joys of summer cooking – where the grill is always on, and so are our appetites! As we dive into August’s sweltering heat, I’m sharing a refreshing recipe that’ll keep you cool and satisfied: Grilled Wahoo and Vegetable Foil Packets. This beachy dish is perfect for a warm evening or a quick weeknight dinner.

Ingredients

• 4 wahoo fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp salt-free seasoning blend
• 1 tsp garlic powder
• 1 tsp paprika
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large zucchini, sliced
• 1 large onion, sliced
• 4 lemons, cut into wedges (optional)

Instructions

1. Cut four large pieces of aluminum foil, each about 12 inches square. This will be our ‘packet’ material – think of it as a pre-rolled burrito for your veggies and fish.
2. In a small bowl, whisk together olive oil, salt-free seasoning blend, garlic powder, and paprika. Brush this tasty mixture evenly onto both sides of the wahoo fillets. Set aside to ‘marinate’ (a.k.a., get ready for greatness).
3. Place one wahoo fillet in the center of each foil piece, followed by a few slices of red bell pepper, yellow bell pepper, zucchini, and onion. Drizzle any remaining marinade over the veggies.
4. Fold two opposite sides of the foil over the fish and vegetables, creating a ‘pocket’ to trap all that deliciousness. Repeat with the remaining ingredients.
5. Preheat your grill to medium-high heat (375F). Place the foil packets on the grill, seam-side down, for 8-10 minutes per side or until the wahoo reaches an internal temperature of 145F.
6. Remove the packets from the grill and carefully open them – be careful, as steam will escape. Serve immediately with a squeeze of fresh lemon juice, if desired.

Grilled Wahoo and Vegetable Foil Packets are a symphony of flavors and textures: the tender wahoo pairs perfectly with the slightly charred veggies, while the foil ‘pocket’ keeps everything moist and delicious. Get creative and serve them as is or add a side salad for a well-rounded meal.

Grilled Wahoo with Cilantro Lime Rice

Oh, hello there, sunshine! It’s time to fire up the grill and get ready for a taste of tropical bliss. Introducing the star of our show: Wahoo that fancy-schmancy fish from the Pacific that’s about to steal your heart with its silky texture and mild flavor.

Ingredients

• 1 Wahoo fillet (about 12 oz or 340g)
• 2 tbsp (30ml) Olive oil
• 1 tsp (5g) Ground cumin
• 1 tsp (5g) Smoked paprika
• 1/4 cup (15g) Fresh cilantro leaves, chopped
• 2 cloves Garlic, minced
• 2 limes, juiced (about 3 tbsp or 45ml)
• 1 tsp (5g) Salt
• 1/2 tsp (2.5g) Black pepper
• 1 cup (190g) Uncooked white rice
• 2 cups (475ml) Water
• 2 tbsp (30g) Butter, softened

Instructions

1. Preheat your grill to 400F (200C). Yes, it’s hot but trust us, it’ll be worth it!
2. Rinse the Wahoo fillet under cold water and pat dry with paper towels. We don’t want any excess moisture messing up our beautiful glaze.
3. In a small bowl, mix together cumin, smoked paprika, chopped cilantro, garlic, lime juice, salt, and pepper. Sounds like a party in there, right?
4. Brush the Wahoo fillet with olive oil on both sides, then sprinkle the spice mixture evenly over each side. Make sure to get some of that lovely cumin action going.
5. Place the Wahoo fillet on the grill and sear for 3-4 minutes per side, or until it develops a nice golden-brown crust. Don’t press down we want that delicate texture intact!
6. While the fish is grilling, prepare your Cilantro Lime Rice. In a medium saucepan, heat 1 tbsp (15g) of butter over medium heat. Add 1 cup (190g) of uncooked white rice and cook for about 2 minutes, stirring constantly.
7. Next, add 2 cups (475ml) of water to the saucepan and bring to a boil. Reduce heat to low, cover, and let simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
8. Once the Wahoo fillet is done grilling, transfer it to a plate and let rest for a few minutes. We’re talking about food safety here, folks!

Now that our main event is ready, it’s time to put everything together! Slice the grilled Wahoo into thick pieces and serve with a generous helping of Cilantro Lime Rice and a sprinkle of extra chopped cilantro for good measure. When you take your first bite, be prepared for the perfect balance of flavors slightly sweet, herbaceous, and just a hint of smokiness from that paprika.

Grilled Wahoo with Mango Habanero Glaze

Tempting tropical flavors and a hint of spice that’s what we’re diving into today! Wahoo is a seafood steal, folks. Not only is it sustainable, but its buttery texture and mild flavor make it the perfect canvas for our vibrant Mango Habanero Glaze.

Ingredients

• 1 lb wahoo fillets (about 6 oz each)
• 1 ripe mango, diced
• 1/4 cup habanero peppers, seeded and finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your grill to 400F (200C) for at least 10-15 minutes, or until it reaches a nice medium-high heat. You want those sear marks, folks!
2. In a blender or food processor, puree the mango, habanero peppers, honey, brown sugar, smoked paprika, salt, and pepper until you get a smooth, slightly thick glaze. Don’t worry if it’s a bit chunky that’s just added texture magic.
3. Line your grill with aluminum foil or a silicone mat for easy cleanup (you’ll thank me later). Place the wahoo fillets on the grill, skin side up (if they have skin). Brush both sides with olive oil and sprinkle with salt and pepper. Close those grill lids we’re cooking!
4. Grill the wahoo for 4-5 minutes per side or until it reaches an internal temperature of 145F (63C) for medium-rare. Don’t overcook, folks! We want that juicy goodness.
5. Once cooked, remove the wahoo from the grill and brush both sides with our delicious Mango Habanero Glaze. Let it sit for about 2-3 minutes to allow the flavors to meld together you’ll be hooked!

The result? A tropical twist on a classic seafood dish that’s perfect for summer gatherings or a quick weeknight dinner. The mango and habanero bring an explosion of flavor, while the wahoo’s tender texture soaks up all those sweet and spicy goodnesses.

Grilled Wahoo and Shrimp Skewers

Aloha, friends! Are you ready for a taste of tropical paradise in the comfort of your own backyard? Today, we’re grilling up some oceanic delights that will make you feel like you’re sipping Mai Tais on a Hawaiian beach. Get ready to dive into the flavors of the Pacific with our mouth-watering Grilled Wahoo and Shrimp Skewers!

Ingredients

• 1 pound wahoo fillets, cut into 1-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1/4 cup freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 bamboo skewers, soaked in water for at least 30 minutes
• Chopped fresh cilantro, for garnish (optional)

Instructions

1. Preheat your grill to medium-high heat (400F). While that’s heating up, let’s prep our seafood. Thread the wahoo and shrimp pieces onto the bamboo skewers, leaving a little space between each piece.
2. In a large bowl, whisk together lime juice, garlic, olive oil, ginger, salt, and pepper. Add the skewered seafood to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. This will help those flavors meld together like a tropical sunset.
3. When you’re ready to grill, remove the skewers from the marinade, letting any excess liquid drip off. Place them on the preheated grill and cook for 8-10 minutes per side, or until the seafood is cooked through and slightly charred. Don’t worry if it gets a little sticky that’s just the magic of the marinade!
4. Once the skewers are cooked, remove them from the grill and let them rest for a few minutes before serving. Garnish with chopped cilantro, if you’re feeling fancy.

When you take your first bite, the combination of juicy shrimp and flaky wahoo will transport you to a tropical paradise. The subtle zing of lime juice and the warmth of ginger will leave you wanting more. Try serving these skewers with a side of coconut rice or steamed vegetables for a well-rounded meal that’s perfect for any summer evening.

Grilled Wahoo with Garlic Herb Butter

Oh, the joy of a warm summer evening! There’s nothing quite like firing up the grill and cooking up some fresh seafood to satisfy our cravings. Today, I’m thrilled to share with you my latest obsession: Grilled Wahoo with Garlic Herb Butter. This dish is so easy to make and packed with flavor, it’s sure to become a staple in your kitchen just like it has in mine!

Ingredients

• 4 wahoo fillets (6 oz each)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, sliced (optional)

Instructions

1. Mix softened butter, minced garlic, chopped parsley, and chopped dill in a small bowl until well combined. Season with salt and black pepper to taste.
2. Preheat your grill to medium-high heat (375F). While the grill is heating up, prepare your wahoo fillets by patting them dry with paper towels to remove excess moisture.
3. Brush both sides of each wahoo fillet with a little bit of oil and season with salt and pepper. Place the fillets on the grill and cook for 4-5 minutes per side, or until they reach an internal temperature of 145F.
4. While the fish is cooking, toast some buns (if you’re planning to serve it as a sandwich) by grilling them for about 2 minutes on each side. This will give them that perfect crispy texture and add a nice smokiness to your dish!
5. Once the wahoo is cooked through, remove it from the grill and let it rest for a few minutes before serving. Slather that amazing garlic herb butter all over each fillet you won’t regret it!

When you take your first bite of this Grilled Wahoo with Garlic Herb Butter, you’ll be transported to a tropical paradise (or at least our backyards during the summer months). The fish is so moist and flavorful, paired perfectly with that aromatic garlic herb butter. And let’s not forget about serving it on toasted buns talk about a match made in heaven! So go ahead, get your grill game on, and indulge in this seafood masterpiece!

Grilled Wahoo with Citrus Salsa Verde

Breathe in the sweet scent of summer and let’s dive into a dish that’ll make you feel like a tropical island getaway minus the sunburn and awkward tan lines! It’s time to spice up your seafood game with a refreshing Grilled Wahoo with Citrus Salsa Verde, perfect for those balmy August evenings.

Ingredients

• 4 wahoo fillets (6 oz each)
• 1/2 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Citrus Salsa Verde (see below)
• Chopped fresh cilantro, for garnish

Instructions

1. Mix together orange juice, olive oil, garlic, oregano, smoked paprika, salt, and pepper in a small bowl. Place the wahoo fillets in a large ziplock bag or a shallow dish; pour the marinade over the fish, turning to coat evenly. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight, flipping the fish halfway through.
2. Preheat your grill to medium-high heat (400F). Remove the wahoo from the marinade, letting any excess liquid drip off. Place the fish on the grill and cook for 4-5 minutes per side, or until it reaches an internal temperature of 145F. Transfer the grilled wahoo to a plate and cover with foil to keep warm.
3. Prepare the Citrus Salsa Verde by combining all ingredients in a blender or food processor. Blend until smooth, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve the grilled wahoo with a dollop of Citrus Salsa Verde on top. Garnish with chopped cilantro and a sprinkle of smoked paprika, if desired.

Tips from a seasoned food blogger:

– Make sure to pat the wahoo dry with paper towels before grilling for an even crust.
– Don’t overcrowd your grill cook in batches if necessary. You want that perfect sear!
– Citrus Salsa Verde is a versatile condiment; try using it as a topping for tacos, grilled meats, or veggies.

Citrus Salsa Verde

• 1 cup freshly squeezed lime juice
• 1/2 cup chopped fresh cilantro
• 1 jalapeo pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tsp honey
• Salt to taste

The combination of the charred wahoo and tangy Citrus Salsa Verde is absolute perfection. The citrus brightens up the dish without overpowering it a match made in heaven! You can serve this with a side of grilled veggies or a simple green salad for a light, refreshing meal.

Grilled Wahoo with Spicy Peach Glaze

When we’re feeling like a beachy getaway on a hot summer day, but the nearest ocean is just not within walking distance (or at all), it’s time to get creative with some tropical vibes. Enter: Grilled Wahoo with Spicy Peach Glaze! This sweet and spicy fusion of flavors will transport your taste buds to a sunny island paradise without ever leaving the kitchen.

Ingredients

• 4 wahoo fillets (about 6 oz each)
• 1 cup peach jam
• 2 tbsp honey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion
• 1 jalapeo pepper, seeded and finely chopped
• Salt and pepper to taste
• Extra virgin olive oil for brushing (about 2 tbsp)

Instructions

1. Preheat your grill to medium-high heat (around 400F). Season the wahoo fillets with salt, pepper, smoked paprika, and garlic powder.
2. Meanwhile, in a blender or food processor, combine peach jam, honey, cilantro, red onion, jalapeo pepper, and a pinch of salt. Blend until smooth and creamy yes, it’s okay to get a little messy!
3. Brush the wahoo fillets with olive oil on both sides and place them on the preheated grill. Cook for about 4-5 minutes per side, or until they’re cooked through and flake easily with a fork.
4. While the fish is grilling, heat the Spicy Peach Glaze in a small saucepan over medium heat (around 350F). Bring it to a gentle simmer and cook for about 2-3 minutes, stirring occasionally, until it thickens slightly.
5. Once the wahoo fillets are done, brush them with the Spicy Peach Glaze on both sides. Let it set for a minute or two before serving.

Cooking tips: To avoid overcooking your wahoo, use a meat thermometer to check for an internal temperature of 145F. Also, don’t skip the cilantro it adds a freshness that balances out the sweetness and heat!

The resulting Grilled Wahoo with Spicy Peach Glaze is a symphony of flavors and textures: tender fish, caramelized glaze, crunchy onion, and spicy kick all in one delicious bite. Try serving it on top of a bed of greens or with some grilled pineapple for an extra pop of tropical flavor!

Grilled Wahoo with Pineapple Jalapeño Salsa

Hungry for a taste of the islands? Well, you’re in luck because today we’re bringing a little bit of Hawaiian paradise to your backyard with our Grilled Wahoo with Pineapple Jalapeo Salsa recipe! This dish is so fresh and flavorful, it’ll transport you to a tropical state of mind.

Ingredients

• 4 wahoo fillets (about 6 oz each)
• 1 cup pineapple chunks
• 2 jalapeos, seeded and finely chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro leaves
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Mix pineapple, jalapeos, red onion, cilantro, lime juice, and olive oil in a bowl until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Preheat your grill to medium-high heat (400F). Season the wahoo fillets with salt and pepper on both sides. Grill for 4-5 minutes per side, or until cooked through.

3. While the fish is grilling, warm some tortillas by wrapping them in foil and heating them on the grill for a minute or two.

4. Slice the grilled wahoo into thick pieces and serve with a spoonful of that amazing Pineapple Jalapeo Salsa. Don’t be shy pile it high!

Pro Tips: Make sure to not overcook the fish, as it can become dry and tough. Also, if you like a little extra heat in your salsa, add more jalapeos or use hotter peppers like habaneros! And don’t forget to save some of that delicious salsa for tomorrow’s tacos.

When you take that first bite, the combination of the sweet pineapple, spicy jalapeo, and tender wahoo will transport you straight to a beachside paradise. Serve it with a side of coconut rice or grilled vegetables for an unforgettable meal!

Summary

Tantalize your taste buds with our collection of 20 mouth-watering grilled wahoo recipes! Whether you’re a seafood aficionado or just looking for something new, this roundup is sure to impress. Try out these delicious recipes and don’t forget to leave a comment with your favorites – we’d love to hear from you! Share the love on Pinterest too!