15 Best Wahoo Fish Recipes For Healthy Dinner

Wahoo fish is a delicious meal that's perfect for healthy dinners. Whether you enjoy fish grilled, pan-fried, or baked, Wahoo is a versatile fish you can prepare in various ways. Best of all, wahoo is a nutritious fish packed with various essential nutrients, including omega-3 fatty acids, niacin, Vitamin B12, and vitamin B6.

In this blog post, we'll explore the various benefits of Wahoo fish and provide delicious Wahoo fish recipes you must try.

What Is Wahoo Fish?

Wahoo or ono fish is part of the Scombridae family, consisting of fish such as bonito, mackerel, and tuna. These fish have long bodies that are gray in color and zebra-like stripes. They are prized game fish due to their fast swimming capabilities.

While Wahoo is available year-round, the fishing season happens between June to August and November to December. 

What Does Wahoo Fish Taste Like?

Wahoo has a meaty texture, regularly compared to chicken firm, and has a mild and sweet taste. Its taste may vary depending on how you cook it. For instance, smoked wahoo tastes like turkey.

Nutritional Benefits Of Wahoo Fish

Wahoo fish, also known as Ono, is not just a delicious seafood option—it’s a nutritional powerhouse! Known for its firm texture and mild, slightly sweet flavor, Wahoo is a favorite among seafood lovers. But beyond its taste, this fish offers numerous health benefits that make it a smart addition to your diet.

High in Lean Protein

Wahoo fish is an excellent source of high-quality, lean protein. A single serving provides all the essential amino acids your body needs to build and repair tissues, support muscle growth, and maintain overall health.

Low in Fat and Calories

For those watching their calorie intake, Wahoo is an ideal choice. It’s naturally low in fat, making it a great option for those looking to maintain a healthy weight without sacrificing flavor.

Rich in Omega-3 Fatty Acids

Like many other fish, Wahoo is packed with omega-3 fatty acids, which are known to support heart health, reduce inflammation, and promote brain function. Omega-3s are essential for overall wellness, and incorporating Wahoo into your diet can help you meet your daily needs.

A Great Source of Vitamins and Minerals

Wahoo fish contains essential vitamins and minerals like Vitamin D, Vitamin B6, and niacin, which help support energy production, immune function, and healthy skin. Additionally, it’s a good source of potassium and selenium, two minerals that are vital for cardiovascular health and antioxidant defense.

Naturally Low in Mercury

Compared to some other fish species, Wahoo has a lower mercury content, making it a safer seafood option for regular consumption.

Supports an Active Lifestyle

With its combination of lean protein, healthy fats, and essential nutrients, Wahoo fish is an excellent choice for athletes, fitness enthusiasts, or anyone looking to maintain an active and balanced lifestyle.

15 Best Wahoo Fish Recipes For Healthy Dinner

Tired of the same old tried and tested Wahoo fish recipes? Here are unique recipes you must try out.

Grilled Wahoo

Grilling Wahoo accentuates the flavor of the fish since the exterior is burnished to a golden hue that you can easily taste.

Ingredients:

• 4 Wahoo fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice (or lime for a zesty twist)
• Salt and pepper, to taste
• Fresh herbs for garnish (like parsley, thyme, or cilantro)

Instructions:

1. Prep the Fish: Start by patting your Wahoo fillets dry with a paper towel – this helps the fish cook evenly and develop that golden crust. Once dry, drizzle both sides with olive oil and season generously with salt and pepper.
2. Marinate the Fish: In a small bowl, mix the minced garlic with the lemon juice. Pour this garlic mixture over the Wahoo fillets and rub it in gently, making sure the fish is fully coated. Let it marinate for about 15-20 minutes. The garlic will add a savory depth of flavor without overpowering the fish’s natural taste.
3. Preheat the Grill: Get your grill nice and hot! Aim for medium-high heat. If you’re using a charcoal grill, let the coals settle down to a glowing, steady heat.
4. Grill the Wahoo: Place your Wahoo fillets on the grill, skin-side down if you’re using skin-on fillets. Grill for about 2-3 minutes per side, depending on the thickness of the fish. You’re looking for a nice golden brown on the outside with the flesh still moist and flaky on the inside. Don’t overcook it – Wahoo is best when it’s just cooked through.
5. Serve and enjoy: Once your Wahoo is grilled to perfection, transfer the fillets to a plate and garnish with freshly chopped herbs. Squeeze a little more lemon juice over the top for that extra zing, if you like.

Serve your grilled Wahoo with a side of grilled veggies, rice, or a fresh salad. The smokiness from the grill, combined with the garlic and lemon marinade, makes for a simple yet elevated dish that’s full of flavor.

Lainie's Wahoo Marinade Recipe

If you love spicy food, Lainie's marinade will leave your taste buds craving more. If you balance the spices well, you'll create a fantastic meal.
Ingredients:

• ½ cup melted butter
• ½ cup extra virgin olive oil
• 6 fresh garlic cloves, minced
• ⅓ cup fresh cilantro or parsley, chopped
• 2 tablespoons Cajun seafood seasoning
• Juice of 1 lemon
• 6 wahoo fillets (about ½ inch thick)
• Lemon wedges for garnish

Instructions:

1. Preheat the grill by spraying it with nonstick spray or brushing it with vegetable oil to prevent sticking. Heat it on high for approximately 10 minutes.
2. In a blender, combine the butter, olive oil, garlic, cilantro (or parsley), Cajun seasoning, and lemon juice. Blend until smooth and well combined.
3. Once the grill is ready, coat both sides of the wahoo fillets with the prepared sauce.
4. Place the fillets on the grill and cook, turning once or twice, brushing with additional sauce as needed.
5. The fish is cooked when it easily flakes with a fork, usually after about 5 minutes. Serve with lemon wedges on the side.

Wahoo’s Fish Tacos​

Wahoo grilled fish tacos are a unique dish that borrows from Mexican and Asian cuisine. Whether you’re serving these up for taco Tuesday or any night of the week, these Wahoo Fish Tacos are sure to be a hit.

Ingredients:

• 4 Wahoo fillets
• 1 tbsp vegetable oil (for pan-frying)
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tbsp soy sauce (for that Asian touch)
• 1 tbsp honey (optional, for a sweet kick)
• 8 small flour tortillas (or corn, if you prefer)
• 1 cup shredded cabbage (or a slaw mix)
• 1 medium avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• Lime wedges (for that perfect squeeze)

For the Sauce:

• 2 tbsp mayonnaise
• 1 tbsp sriracha (adjust to your spice preference)
• 1 tsp lime juice
• Pinch of salt

Instructions:

1. Season and Prep the Fish: Begin by patting your Wahoo fillets dry with paper towels to help them crisp up nicely. Lightly season both sides with sea salt and black pepper. For an Asian twist, brush a small amount of soy sauce on the fillets just before pan-frying or add it to the pan for a quick glaze as the fish cooks. This ensures the delicate flavor of the Wahoo isn't overwhelmed by the soy sauce.
2. Make the Sauce: Whisk together the mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl. Taste-test it – if you want it spicier, add more sriracha, or if you like it a bit sweeter, throw in a touch of honey.
3. Pan-Fry the Wahoo: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, place the Wahoo fillets in the pan.Cook for about 3-4 minutes per side, depending on thickness, until the fish is golden brown and slightly crispy on the outside but tender and flaky on the inside. Once done, remove from the pan and let rest for a minute before slicing into bite-sized chunks.
4. Warm the Tortillas: While the fish is cooking, warm your tortillas in a dry skillet for about 20 seconds on each side, just until soft and pliable. This adds a little extra flavor and texture to the tacos.
5. Assemble the Tacos: To each tortilla, add a generous handful of shredded cabbage or slaw mix as a crunchy base. Top with the pan-fried Wahoo chunks, and then pile on the fresh ingredients: diced tomatoes, avocado slices, and chopped cilantro.
6. Drizzle and Serve: Drizzle your spicy mayo sauce over the top for a creamy, zesty kick. Squeeze a lime wedge on top to brighten everything up, and you’re ready to dive into taco heaven!

Blackened Wahoo

The blackened wahoo recipes make the most flavorful, tender, and perfect fish recipe you’d ever find.

Ingredients:

• 4 Wahoo fillets (about 6 oz each)
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (adjust to taste for spice level)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for searing)
• Lemon wedges (for serving)
• Fresh parsley (for garnish, optional)

Instructions:

1. Prep the Fish: Start by patting your Wahoo fillets dry with paper towels. You want them dry so the seasoning sticks and the crust forms nicely. Once dried, set them aside.
2. Make the Blackened Seasoning: In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Stir everything together until it’s evenly mixed. This is the secret sauce – the combination of spices that will transform your Wahoo into something extraordinary!
3. Season the Fish: Generously rub the spice mix all over both sides of your Wahoo fillets. Make sure each fillet is evenly coated for that perfect blackened crust.
4. Heat the Pan: Heat a large skillet over medium-high heat and add the olive oil. Let it get nice and hot. When the oil is shimmering, it’s time to add the fish.
5. Cook the Fish: Place the seasoned Wahoo fillets in the hot pan. Sear them for about 3-4 minutes on each side until the fish forms a crispy, blackened crust and is cooked through but still juicy on the inside. Be careful not to overcrowd the pan, you want each fillet to get its moment to shine!
6. Serve and Garnish: Once your Wahoo is perfectly blackened, remove the fillets from the pan and let them rest for a minute. Serve with a wedge of lemon on the side for that fresh, zesty burst. A sprinkle of fresh parsley adds a pop of color and flavor if you’re feeling fancy.
7. Side Dishes: These blackened Wahoo fillets pair beautifully with a crisp salad, buttery mashed potatoes, or a side of crusty bread to soak up all those delicious flavors.

Seared Wahoo With Mango Salsa

When most people hear about salsa, they think of tacos, tortilla chips, and glass jars. Sure, those are the standard options, but there are many other possibilities, including mango salsa. 

Ingredients:

For the Mango Salsa:

• 1 ripe mango, peeled and diced into chunks
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Optional: Mango Garlic Ghost Hawaiian Chili Pepper sauce (for a spicy kick!)

For the Seared Wahoo:

• 4 Wahoo fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lime
• 1 tsp paprika (for a little smoky flavor)

Instructions:

1. Prepare the Mango Salsa: Let’s get that salsa started! In a bowl, combine your diced mango, red onion, red bell pepper, jalapeño, and fresh cilantro. Squeeze in the lime juice, and add a pinch of salt and pepper to taste. Give everything a good toss to mix. For an extra burst of flavor, add a drizzle of Mango Garlic Ghost Hawaiian Chili Pepper sauce to really turn up the heat.
2. Season the Wahoo: Pat the Wahoo fillets dry with paper towels. This helps them get a perfect sear. Rub both sides of each fillet with a little olive oil, then season generously with salt, pepper, and paprika. The paprika adds a subtle smoky flavor that will pair wonderfully with the sweet salsa.
3. Sear the Wahoo: Heat a skillet (preferably cast iron) over medium-high heat. Once it’s hot, place the Wahoo fillets in the skillet. Sear the fillets for about 3-4 minutes on each side until they’re beautifully golden on the outside but still juicy and tender on the inside. You’ll know it’s time to flip when the fish easily releases from the pan – don’t force it!
4. Finish with Lime: Once the fillets are seared to perfection, squeeze a little fresh lime juice over the top. This adds a zesty brightness that balances out the richness of the fish.
5. Serve and Top with Salsa: Place your seared Wahoo fillets on plates and generously spoon the mango salsa on top. The sweet, tangy flavors of the salsa perfectly complement the smoky, savory Wahoo.
6. Garnish and Enjoy: For an extra touch, sprinkle a little more fresh cilantro on top and serve with a wedge of lime on the side. You can also serve this dish with a side of coconut rice or a simple green salad.

Brown Butter & Garlic Wahoo

Turn your weeknight dinner into a flavor-packed experience. This Brown Butter & Garlic Wahoo recipe takes your Ono fish to the next level:

Ingredients:

• 2 Wahoo fillets (Ono fish)
• 2 tbsp olive oil
• 2 tbsp Kona Fisherman Sea Salt (or your preferred sea salt)
• 4 tbsp unsalted butter
• 3 cloves garlic, finely minced
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prep the Wahoo: Start by rinsing the Wahoo fillets under cold water and patting them dry with a paper towel. This helps the fish sear perfectly and prevents excess moisture from interfering with that beautiful brown crust. Season each side generously with Kona Fisherman Sea Salt and a bit of freshly ground black pepper.
2. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. You want it nice and hot so the Wahoo can get a perfect sear without sticking to the pan.
3. Sear the Wahoo: Place your seasoned Wahoo fillets in the skillet and cook for about 3-4 minutes per side, depending on thickness. You’re looking for a golden-brown crust on the outside with a slightly pink, tender interior. Don’t overcrowd the pan; cook the fillets in batches if needed.
4. Make the Brown Butter & Garlic: While the fish is cooking, grab another small pan and melt the butter over medium heat. As it melts, keep a close eye on it—it should start to foam and turn golden brown. This is where the magic happens! Once the butter has turned a rich, nutty brown color, toss in the minced garlic and sauté for about 1 minute, until it becomes fragrant.
5. Combine: Once the Wahoo is cooked to perfection, drizzle the brown butter and garlic sauce over the top of the fillets. The nutty butter will soak into the fish, giving it a rich, savory flavor that’s absolutely irresistible.
6. Serve: Garnish with a sprinkle of fresh parsley and a squeeze of lemon juice to cut through the richness. Pair your brown butter and garlic Wahoo with some roasted vegetables, a side of rice, or a light salad for the ultimate meal.

Wahoo Sesame Seared & Pineapple Chutney

This recipe will leave you craving for more:
Ingredients:

For the Wahoo:

• 2 Wahoo fillets (fresh and beautiful)
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 tsp kosher salt
• Freshly cracked black pepper, to taste
• 1 tbsp coconut oil (or your favorite oil for searing)

For the Pineapple Chutney:

• 1 ripe pineapple, peeled, cored, and chopped into small chunks
• 1 small red onion, finely chopped
• 1 tbsp fresh ginger, grated
• 1-2 tbsp honey (adjust for sweetness)
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (for a little heat!)
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

For Garnish:

• Fresh greens (like arugula or cilantro)
• Extra sesame seeds for sprinkling

Instructions:

1. Prepare the Pineapple Chutney: Start by making your chutney, so it has time to cool and meld together. In a small saucepan, heat the olive oil over medium heat. Add the chopped red onion and grated ginger, sautéing for about 2-3 minutes until softened and fragrant. Now, add in the pineapple chunks, honey, cinnamon, cayenne pepper, and apple cider vinegar. 
2. Prepare the Wahoo: While your chutney is simmering, prep the Wahoo fillets. Pat them dry with a paper towel to ensure the sesame seeds stick. Season the fish on both sides with kosher salt and freshly cracked black pepper. Then, press the black and white sesame seeds evenly onto both sides of the fillets, creating a beautiful, nutty crust.
3. Sear the Fish: Heat the coconut oil in a large skillet over medium-high heat. Once hot, add the Wahoo fillets and cook for about 2-3 minutes per side, or until the sesame crust is golden and the fish is cooked to your liking. You’re aiming for a slightly rare center, so don’t overdo it!
4. Assemble the Dish: Once the fish is seared, place the Wahoo fillets on a plate and generously spoon the warm pineapple chutney over the top. Garnish with fresh greens like arugula or cilantro for a pop of color and freshness. Sprinkle it with extra sesame seeds for a delightful crunch.
5. Serve & Enjoy: Serve alongside a light salad, some steamed rice, or grilled veggies for the perfect tropical meal. Each bite is a delicious dance of sweet, savory, and spicy flavors

Wahoo Smoked Fish Dip

This is a simple appetizer you can make at home. If you enjoy dips, this dip will excite your taste buds.

Ingredients:

For the Dip:

• 1 cup smoked Wahoo, flaked (You can easily find smoked Wahoo at your local seafood market or smoke it yourself for an extra special touch!)
• 4 oz cream cheese, softened
• 4 oz sour cream
• 2 tbsp mayonnaise (feel free to use a little extra if you like it extra creamy)
• 2 tbsp finely chopped onions (green onions work wonders too!)
• 1/4 cup finely chopped celery (adds that perfect crunch)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp paprika (smoked paprika takes it to another level)
• 1/2 tsp Hawaiian Chili Pepper Water (for that deep, savory kick)
• Salt and freshly cracked black pepper, to taste

For Serving:

• Crackers, pita chips, or sliced veggies (for dipping)
• Fresh herbs (like parsley or dill) for garnish

Instructions:

1. Flake the Smoked Wahoo: Start by taking your smoked Wahoo and flaking it into bite-sized pieces. Don’t worry about being too precise, this dip is all about that rustic, homemade vibe. If you're smoking the Wahoo yourself, make sure to let it cool slightly before flaking it, so it’s easier to handle.
2. Mix the Creamy Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir it all together until you have a nice, smooth base. You want this dip to be creamy and easy to spread, so take your time to get it silky!
3. Add the Flavors: Now, let’s bring the dip to life. Add the finely chopped onions and celery for crunch, along with the lemon zest and lemon juice for that bright, fresh flavor. Mix it all in! Then, sprinkle in the paprika, Hawaiian Chili Pepper Water, and a pinch of salt and pepper. Stir it until everything’s well combined.
4. Incorporate the Smoked Wahoo: Gently fold the flaked smoked Wahoo into the creamy mixture. Be careful not to over-mix, you want those lovely chunks of fish to stay intact so each bite has a little smoky goodness.
5. Chill & Serve: For best results, cover the dip and let it chill in the fridge for at least 30 minutes. This allows all those flavors to meld together and makes it extra refreshing when served.
6. Garnish & Enjoy: Sprinkle a little extra paprika on top for color and garnish with fresh herbs like parsley or dill. Now grab your crackers, pita chips, or sliced veggies, and enjoy this creamy, smoky goodness!

Toasty Wahoo Melts Recipe

You can elevate the flavor of fish by adding a generous amount of cheese, preferably Swiss or white cheddar cheese.
Ingredients:

• 2 Wahoo fillets (grilled, pan-seared, or baked to perfection—your choice!)
• 4 slices of thick, hearty bread (think sourdough or a nice crusty baguette)
• 2 tbsp butter (for spreading on the bread)
• 4 slices of Swiss cheese or white cheddar (or both if you can’t decide!)
• 1 medium onion, thinly sliced (for those caramelized onions that bring all the magic)
• 1 large tomato, thinly sliced
• 4 slices crispy bacon (because bacon makes everything better)
• Salt and pepper, to taste
• Optional: Fresh herbs like parsley or dill for garnish

Instructions:

1. Prepare the Wahoo: Start by cooking your Wahoo fillets. You can grill, bake, or pan-sear them—whichever method you prefer. If you’re grilling, just season the fish with a bit of salt, pepper, and a dash of olive oil.

If you’re pan-searing, heat a little olive oil in a pan and cook the fillets for about 2-3 minutes per side until they’re golden brown and slightly crispy on the outside, but still tender and juicy inside. Set aside.

1. Caramelize the Onions: In a separate pan, melt a tablespoon of butter over medium heat. Add the thinly sliced onions and a pinch of salt. Let them cook slowly, stirring occasionally, for about 5-10 minutes until they turn golden brown and become sweet and caramelized. Patience is key here, those onions are worth the wait!
2. Prep the Sandwich: While your onions are caramelizing, butter one side of each slice of bread. The butter will help create that perfect golden crust when we grill the sandwich. On the unbuttered side of the bread, place a slice of Swiss or cheddar cheese on each slice.
3. Assemble the Melt: On one slice of bread (cheese side up), layer your perfectly cooked Wahoo fillet, followed by a few slices of the caramelized onions, fresh tomato slices, and crispy bacon. Top it with the second slice of bread, butter side out.
4. Grill to Perfection: Heat a large skillet or griddle over medium heat. Once hot, place the assembled sandwich in the pan. Press it down lightly with a spatula to ensure the bread gets crispy and golden. Grill the sandwich for 3-4 minutes per side, or until the cheese has melted and the bread is golden brown and crispy. Keep an eye on it to make sure it doesn’t burn!
5. Serve and Enjoy: Once your Toasty Wahoo Melt is perfectly grilled, remove it from the pan and let it cool for just a minute (if you can!). Cut it in half, garnish with fresh herbs if desired, and serve hot. 

Steamed Wahoo With Soy Ginger Sauce

Soy sauce can elevate the flavor of just about any meaty dish, including Wahoo. Steamed Wahoo absorbs the flavors of soy sauce especially well, resulting in a delicious meal.
Ingredients:

• 2 Wahoo fillets
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp honey or brown sugar 
• 2 tsp rice vinegar 
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• 2-3 green onions, thinly sliced (for garnish)

Instructions:

1. Prepare the Soy Ginger Sauce: In a small bowl, whisk together the soy sauce, grated ginger, honey (or brown sugar), rice vinegar, minced garlic, and sesame oil. Stir well until everything is fully combined and the sugar has dissolved. You’re looking for a balance between savory, sweet, and tangy. Taste it and adjust as needed! If you want a little more heat, add a dash of chili flakes or some sriracha.
2. Steam the Wahoo: Set up your steamer or a large pot with a steaming rack. Fill the bottom with water, making sure it doesn’t touch the fish. Bring the water to a simmer. While that’s heating, place your Wahoo fillets on a heatproof plate or shallow dish that fits in your steamer. Make sure the fish is evenly spaced out.
3. Steam It Up: Once the water is simmering, carefully place the plate with the Wahoo fillets into the steamer. Cover and let the fish steam for about 8-10 minutes, or until it’s opaque and flakes easily with a fork. The Wahoo should be tender, moist, and perfectly cooked through.
4. Drizzle and Garnish: Once the Wahoo is done, carefully remove the plate from the steamer and drizzle the prepared soy ginger sauce over the top. Give it a little sprinkle of sesame seeds, followed by the sliced green onions. For an extra touch of freshness, garnish with some chopped cilantro or mint if you like.
5. Serve and Enjoy: This dish pairs beautifully with steamed rice, sautéed vegetables, or a light salad. The delicate flavor of the Wahoo shines through the vibrant soy ginger sauce, creating a dish that’s as comforting as it is delicious.

Cedar Plank Wahoo

Cooking your fish on a cedar plank is always a great idea. The plank gives fish a smoky flavor that works perfectly in this wahoo fillet.

Ingredients:

• 2 Wahoo fillets (about 6-8 ounces each)
• 1 cedar plank (soaked in water for at least 1 hour)
• 2 tbsp olive oil 
• 2 tbsp unsalted butter
• 1 lemon (zested and juiced)
• 1-2 cloves garlic (minced)
• Salt and freshly cracked black pepper (to taste)
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Prep the Cedar Plank: Soak your cedar plank in water for at least 1 hour before grilling. This ensures it doesn’t catch fire too quickly and allows the wood to release that delicious smoky aroma as it cooks. You can also soak it overnight for even more flavor absorption!
2. Prepare the Wahoo: Pat the Wahoo fillets dry with paper towels to remove any excess moisture (this helps with getting a nice sear). Drizzle olive oil over both sides of the fillets and season generously with salt and black pepper. The seasoning is key to enhancing the Wahoo's delicate flavor, so don't be shy!
3. Make the Lemon Butter Sauce: In a small bowl, combine the melted butter with the lemon zest, lemon juice, and minced garlic. Stir well to combine, creating a flavorful, zesty sauce that’ll elevate the fish.
4. Grill Time: Place the soaked cedar plank on the grill over medium heat. Let it heat up for a few minutes until it begins to crackle and release that smoky scent. Then, carefully place your seasoned Wahoo fillets on the plank, skin-side down if they have skin. Close the grill lid and let the fish cook for about 12-15 minutes, depending on the thickness of your fillets. The fish should be opaque and flake easily when tested with a fork.
5. Baste and Serve: Halfway through grilling, baste the fillets with the lemon butter sauce to add flavor and moisture. Keep an eye on the fillets to avoid overcooking. They should remain moist and tender. Once done, remove the cedar plank from the grill and place it on a heatproof surface.
6. Garnish and Enjoy: Serve your Cedar Plank Wahoo directly from the plank for a rustic, “wow” factor presentation. Drizzle any remaining lemon butter sauce over the fish, and sprinkle with freshly chopped parsley or cilantro for a fresh, herby finish.

You can serve this dish with grilled vegetables, a fresh salad, or over a bed of rice to soak up all those smoky, buttery flavors.

Wahoo Cutlets With Ginger And Lime

The next time you search for a recipe to impress your guests at dinner, trying out Wahoo cutlets with ginger and lime might leave them wanting more. While Wahoo cutlets taste good as a standalone dish, lime and ginger can elevate their flavor.

What You'll Need:

• 4 Wahoo cutlets (ask your fishmonger to fillet the fish for you to save time)
• 2 tbsp fresh grated ginger
• Zest and juice of 2 limes
• 2 tbsp olive oil (or your favorite cooking oil)
• 1 tbsp honey (to add a subtle sweetness)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Lime wedges for serving

Instructions:

1. Prep the Wahoo: Start by giving your Wahoo cutlets a quick rinse and pat them dry with paper towels. Season both sides with a pinch of salt and pepper to bring out that natural fish flavor.
2. Make the Marinade: In a small bowl, whisk together the grated ginger, lime zest, lime juice, honey, minced garlic, and olive oil. This marinade is the secret to that irresistible flavor combo! The ginger gives it a warm kick, while the lime keeps things fresh and vibrant.
3. Marinate the Fish: Place the Wahoo cutlets in a shallow dish or resealable bag and pour the marinade over them. Make sure the cutlets are evenly coated. Let them marinate for at least 15-20 minutes.
4. Cook the Wahoo: Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add a little oil (if needed), and carefully place the marinated Wahoo cutlets in the pan. Cook for about 2-3 minutes on each side, or until the fish is cooked through but still moist and tender on the inside. The fish should have a slight golden crust on the outside.
5. Serve and Garnish: Once your Wahoo cutlets are perfectly cooked, transfer them to a serving platter. Garnish with fresh cilantro or parsley for an extra pop of color and freshness. Serve with lime wedges on the side, so everyone can squeeze a bit more citrus goodness over the top!

Miso Glazed Hawaiian Ono

This is a simple meal bursting with flavor. Simply use miso paste and maple syrup to make a simple marinade.

What You'll Need:

• 4 Ono fillets (also known as Wahoo or Hawaiian Ono)
• 3 tbsp white miso paste
• 2 tbsp maple syrup (for that sweet, caramelized finish)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sesame seeds (for garnish)
• Green onions, thinly sliced (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, minced garlic, and grated ginger. The maple syrup adds a beautiful sweetness that balances the salty miso and soy sauce, while the ginger and garlic bring a zesty kick. This glaze is what makes the dish so irresistible!
2. Marinate the Ono: Place your Ono fillets in a shallow dish or a resealable plastic bag. Pour the miso glaze over the fish, making sure it’s evenly coated. Let the Ono marinate in the fridge for at least 30 minutes.
3. Cook the Ono: Once the fish has marinated, heat a non-stick skillet or a grill pan over medium heat. Drizzle in a little oil if needed (the glaze already has some oil, so you don’t need much!). Add the Ono fillets to the pan, cooking for about 3-4 minutes on each side, or until the fish is golden brown on the outside and tender on the inside. You want that glaze to caramelize just a little, giving the fish a deliciously sticky and savory coating.
4. Serve and Garnish: Once your Miso Glazed Hawaiian Ono is perfectly cooked, transfer it to a serving platter. Garnish with a sprinkle of sesame seeds and a handful of thinly sliced green onions for a fresh, crunchy contrast.

Grilled Wahoo With Tomatoes & Olives

This is a delicious grilled Wahoo fish recipe that only takes 30 minutes to prepare. Since Wahoo has a mild taste, garlic, tomatoes, and olives make the perfect complement.

What You’ll Need:

• 4 Wahoo fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• Salt and freshly cracked black pepper, to taste
• 1/2 cup crumbled feta cheese (optional, for extra creaminess)
• A handful of fresh basil leaves, chopped (for garnish)
• A leafy green salad (to serve on the side)

Instructions:

1. Prep the Wahoo: Start by patting your Wahoo fillets dry with a paper towel. Season both sides with a pinch of salt and freshly cracked black pepper. Drizzle a little olive oil on both sides and set them aside while you prep the other ingredients.
2. Prepare the Tomato-Olive Topping: In a medium bowl, combine the halved cherry tomatoes, chopped Kalamata olives, garlic, fresh oregano, lemon zest, and lemon juice. Drizzle in about 2 tbsp of olive oil and toss everything together. Let this sit for a few minutes to allow the flavors to meld. The juicy tomatoes and briny olives will create a beautiful contrast against the mild, flaky Wahoo.
3. Grill the Wahoo: Preheat your grill or grill pan to medium-high heat. Once it’s hot, place your Wahoo fillets on the grill and cook for about 3-4 minutes per side, or until the fish is golden and flaky. The fillets should have nice grill marks, but remember, Wahoo cooks quickly, so don’t overdo it!
4. Assemble the Dish: Once your fish is perfectly grilled, place each fillet on a plate. Spoon the tomato-olive topping generously over the fish, letting the vibrant colors and flavors really shine. If you like a bit of creamy richness, sprinkle some crumbled feta on top. It adds a lovely tang and creaminess that pairs perfectly with the briny olives.
5. Garnish and Serve: Top the dish with freshly chopped basil for a fragrant, herbaceous kick. Serve with a crisp, leafy green salad on the side to add some freshness and balance out the meal.

Pan Fried Wahoo With Creamy Dill Leek Sauce

Want to make a unique dish? Try pan-fried Wahoo with creamy dill leek sauce that’s nothing short of spectacular.!
What You’ll Need:

For the Wahoo:

• 4 Wahoo fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice (for that zesty kick)

For the Creamy Dill Leek Sauce:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 leek, cleaned and sliced thinly (white and light green parts only)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/4 tsp ground cloves (just a pinch, it adds depth!)
• 1 tbsp white wine or vegetable broth (optional, for a bit of tang)
• Salt and pepper, to taste

Instructions:

1. Prep the Wahoo: Pat your Wahoo fillets dry with a paper towel to remove excess moisture (this helps with a crispier crust). Season both sides generously with salt, pepper, and a squeeze of fresh lemon juice. Set the fish aside while you work on the sauce.
2. Make the Dill Leek Sauce: In a medium saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, or until they become soft and slightly caramelized. Toss in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Creamy Goodness: Pour in the heavy cream, stirring gently to combine. Add the fresh dill, ground cloves, and a splash of white wine or vegetable broth (if you like a little acidity). Let the sauce simmer for about 3-4 minutes, allowing it to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed. Keep the sauce warm on low heat.
4. Pan-Fry the Wahoo: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and shimmering, carefully place the seasoned Wahoo fillets in the pan. Let them cook for about 3-4 minutes per side, or until golden brown and cooked through (you’re looking for a crispy, golden crust while keeping the inside moist and flaky).
5. Serve It Up: Once the Wahoo is cooked to perfection, transfer the fillets to serving plates. Spoon the creamy dill leek sauce generously over the fish, letting that silky goodness drape over the top. Garnish with additional fresh dill for a pop of color and flavor.
6. Enjoy: Serve your pan-fried Wahoo with a side of steamed veggies, roasted potatoes, or a light salad for a meal that’s easy to prepare but sure to impress!

Why Wahoo Fish Is Great For A Healthy Dinner

It is super healthy, has extra lean protein, and has low unsaturated fats and sodium. Notably, wahoo fish is rich in vitamin B12, B6, and selenium.

How To Choose Fresh Wahoo Fish

When buying wahoo fish, these are some of the signs to look out for to get the best in the market:

• Color: Ensure that the skin looks fresh. Fresh ono has a pinkish-orange color.
• Eyes: Its eyes should be clear, bright, and raised. If they’re dull or sunken, that could be an older fish.
• Gills: The fish should have clean gills that are bright red in color.
• Smell: Fresh Wahoo fish has a strong fishy odor.

Where to Buy Fish Jerky for Wahoo Fish Recipes 

Wahoo fish is a healthy fish that offers many essential nutrients, including B vitamins, niacin, phosphorus, selenium, and omega-3 fatty acids. And best of all? It's high in protein and low in fat and sodium, making it perfect for individuals watching their weight or those with high blood pressure.

At Kaimana Jerky, we offer a variety of Wahoo fish jerky flavors. Whether you enjoy sweet, spicy, or mild jerky, you're sure to find a jerky flavor that delights your taste buds. Shop for freshly caught Hawaiian Wahoo jerky and get free shipping on all US orders worth $100 or more.