Day 196–Grilled Wahoo with Local Tomato Sauce

English: Super Sweet 100 Cherry Tomatoes

When it comes to cooking fish, my repertoire is a bit limited. I can pan fry a mean cornmeal dusted catfish or flounder and I like to grill teriyaki tuna steaks, but otherwise, I have a bit of trouble with my creativity. I found some locally caught wahoo at Locals Seafood this weekend and thought I would give it a try.

This recipe from Bobby Flay seems like a terrific combination of summer flavors, most of which come from the farmer’s market or my garden! It has a salty, lemony, tomato sauce that reminds me so much of Italy. I would actually make this sauce just for pasta as well. The flavors go so well with the fish–it is really delicious!

We made just two wahoo fillets (the original recipe calls for 4), but we ate every bit of the sauce, so I would recommend making extra sauce if you are serving 4 steaks. The tomatoes and garlic came from our Produce Box this week and the herbs came from our garden! Tom has an olive aversion, so no olives for us, but they would add a nice flavor if you like them! I also added 1/2 of a chopped onion with the garlic and serving this with sauteed summer squash.

Grilled Wahoo with Tomato Sauce

  • 2 wahoo fillets, 6 ounces each
  • 2 Tbsp. canola oil
  • salt and pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 4 anchovies in oil, patted dry and chopped
  • 1 pint local cherry tomatoes
  • 1 Tbsp. capers
  • 1/2 cup kalamata olives (we left these out)
  • 1 lemon, zested and juiced
  • 2 tsp. chopped, fresh oregano
  • 1/4 c. chopped flat-leaf parsley
  1. Heat the grill to high. Brush both sides of the fish with canola oil and sprinkle with salt and pepper.
  2. Grill fish until slightly charred and almost cooked through, about 3-4 minutes per side.
  3. While fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes.
  4. Add the capers, olives, lemon juice and herbs and cook for about 30 seconds. Transfer the fish to the sauce and let cook for 1 minute.
  5. Transfer to a serving plate and serve!