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Description
Includes: (3) lbs. Frozen Wahoo Fillets
Wahoo fillets are known for their firm, lean texture and mild, slightly sweet flavor. The flesh is white with a slightly pinkish hue when raw, and it becomes opaque and flaky once cooked. Wahoo is often compared to other popular fish like swordfish or tuna due to its meaty, dense texture, which makes it ideal for grilling, broiling, or pan-searing. Its subtle flavor makes it versatile for a variety of seasonings and marinades. Rich in protein and low in fat, wahoo is a healthy, delicious option for a wide range of dishes.
Wahoo fillets are known for their firm, lean texture and mild, slightly sweet flavor. The flesh is white with a slightly pinkish hue when raw, and it becomes opaque and flaky once cooked. Wahoo is often compared to other popular fish like swordfish or tuna due to its meaty, dense texture, which makes it ideal for grilling, broiling, or pan-searing. Its subtle flavor makes it versatile for a variety of seasonings and marinades. Rich in protein and low in fat, wahoo is a healthy, delicious option for a wide range of dishes.
Flash frozen to preserve freshness, flavor and nutrients.
Wahoo Fillets (3 lbs.) Recipes
Pan-Seared Wahoo with Lemon Caper Sauce
Ingredients:
- 3 pounds wahoo fillets (about 6 fillets, 6-8 ounces each)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour (for dredging)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 3 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Instructions:
Season and dredge the fish:
Pat the wahoo fillets dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each fillet in flour, shaking off any excess.
Pan-sear the fish:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the wahoo fillets in batches, cooking for 3-4 minutes per side, or until golden brown and cooked through (the fish should flake easily with a fork). Remove the fish from the pan and set aside.
Make the lemon caper sauce:
In the same skillet, add the butter and sauté the minced garlic over medium heat for about 1 minute until fragrant. Add the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and capers, and let the sauce simmer for 2-3 minutes to reduce slightly.
Serve:
Return the wahoo fillets to the skillet and spoon the sauce over the fish. Garnish with fresh parsley and lemon slices.