| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 wahoo fillets, 6 ounces each (or whatever a good size is)
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for finishing dish
- 2 cloves garlic, chopped
- 4 anchovies in oil, patted dry and chopped
- 1 pint cherry tomatoes, halved
- 1 tablespoon capers, drained
- 1/2 cup pitted kalamata olives
- 1 lemon, zested and juiced
- 2 teaspoons finely chopped fresh oregano leaves
- 1/4 cup chopped flat-leaf parsley
Instructions
- Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
- While the 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. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 526 |
| Total Fat | 40 g |
| Saturated Fat | 7 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 34 g |
| Cholesterol | 122 mg |
| Sodium | 734 mg |
Reviews
A friend gave us wahoo and this recipe is delicious. First time eating wahoo. It cooks pretty fast so next time I will cook it no more than 3 minutes per side.
Amazing taste, fast, AND easy — that’s a very tough combination to beat.
This is AMAZING, super easy and flavorful. It’s a great sauce for any white fish, scallops and shrimp. It is “company worthy”!
This is so good, my husband requested it again. Even with other firm white fish it so tasty.
Lucked into some Wahoo from a work friend and this recipe was great. Making again tonight. Would be good with swordfish if you don’t have Wahoo.
O.M.G.
Bobby Flay has tastebuds like no one else. This was our first time cooking wahoo and the provencal style sauce was so simple and so flavorful. My only addition was a bit of shallots (which we like. You can use anchovy paste if you don’t have anchovies. We WILL be making this again.
Bobby Flay has tastebuds like no one else. This was our first time cooking wahoo and the provencal style sauce was so simple and so flavorful. My only addition was a bit of shallots (which we like. You can use anchovy paste if you don’t have anchovies. We WILL be making this again.
I caught a beautiful Wahoo today in the morning and had a family meal with it in the evening using this recepie. Everybody loved it, specially me. This recepie is really easy, ingredients are easy to get and the result is fresh and delicious. Try it using wahoo or other white firm fish or just put it on pasta. It is truly great.
Wonderful and easy.
GREAT! Used skinless Mahi Mahi (although…didn’t grill very well and added bay scallops to the sauce at the end (didn’t need it when served with the fish….but, would probably go VERY well over pasta!. Also, served with grilled polenta….very tasty with the sauce!
We loved it. Now that we have collected most of ingredients, we can easily make it again by just adding the fresh ingredients. The olives made it perfect. We diidn’t find Wahoo so we used another light fish; it worked very well. Lynne Smart