You probably noticed the name when you passed the seafood section.We will take care of you if you don't know what to do with it.A tropical fish called ono has a delicious white meat with delicate flavors.Since other flavors can easily overwhelm the fish, it is best to use simpleMarinates but you can cook it however you want.You will be enjoying a mouth-watering meal with just a few other ingredients.
Step 1: The wahoo should be lightly coated with olive oil.
Put the wahoo fillets on a plate or tray and place a small amount of olive oil over them.If you want the olive oil not to stick to the pan, spread it on all sides of the wahoo.If you want to coat the pan, save the rest of your olive oil.If the skins are still attached, you don't have to remove them.You can eat the skins after you cook them.You should wash your hands after handling raw fish.
Step 2: Salt and pepper your wahoo.
Sprinkle salt and pepper on your fish.Season each side of the fish so it has a consistent flavor.The amount of pepper and salt varies from person to person.You can use any seasonings you want.Try out new flavors, such as garlic or red pepper flakes.
Step 3: Put olive oil in a skillet.
Put the olive oil in the skillet on the stove.The oil should warm up when the burner is turned onto high heat.It is hot enough to cook your fish once the olive oil starts bubbling and rippling.
Step 4: Place the fish in the pan.
If they still have the skin on, place the fillets in the pan with the meat side down.You can start cooking them on any side.If the fish are too crowded in the pan, they won't cook properly.Put a lid on the pan.If you put your wahoo in the pan, be careful since hot oil could land on your skin.It is less likely to splatter if you lay the skillets away from you.
Step 5: The wahoo should cook for 3–4 minutes.
Since the pieces could break apart, don't touch or move the fillets.The bottom sides of the fish should be left alone.
Step 6: Allow the fish to cook for 3 minutes.
If you want to turn the fillet over to the other side, slide a spatula underneath it.You can leave your fish in the pan for another 3 minutes if you put the lid back on it.For every 2 inch (1.3 cm) of thickness, cook your fish for 3 minutes per side.
Step 7: Check the temperature of the fish to see if it is over 140 F.
Wait for the reading and put a meat thermometer into the thickest part of the fish.If the temperature is at least 73 C, you are done cooking your fish.Before checking the temperature again, cook it for another 2 minutes.It's a good idea to avoid eating raw or undercooked fish.
Step 8: If you want a richer flavor, melt butter over the fillets.
If you want to improve the flavor of your fish, put unsalted butter on top of it.The butter can absorb the flavor of the meat.Before serving your fish, make sure the butter is completely melted.If you don't want butter on your fish, it's not necessary.
Step 9: The fish can be served with lemon and parsley.
While it is still hot, plate your wahoo and enjoy it.If you want to bring out some of the other flavors, squeeze a lemon wedge on the fish.Fresh parsley can be used to add more color to the dish.A salad is a great way to enjoy your fish.If you have leftovers, you can keep them in a container in the fridge for up to 4 days.
Step 10: The temperature in your oven should be 350 F.
Before you start, set your oven rack to the center position.The wahoo should reach the right internal temperature before you start cooking.
Step 11: The fillets should be placed on a baking tray.
Nothing spills over the edge of the tray if it has a rim.Place your fish on the tray so they aren't crowded and cook thoroughly.If you don't want to mess up when you're done cooking, cover it with a sheet of aluminum foil.
Step 12: The fillets should be topped with lemon slices and lemon juice.
Each piece of fish should have a slice of lemon in it.The slices should be placed on top of the fillets to absorb the flavors.If you have leftover lemon juice, you can squeeze it into meat.If you don't have enough juice from the leftover lemon, you can use another lemon or lemon juice.
Step 13: The wahoo should be rubbed with olive oil.
Use 15 to 30 liters of olive oil for your wahoo fillets.Use a kitchen brush to coat the other sides of the meat.Spread the oil over the fish.
Step 14: Sprinkle some seasonings over the fish.
parsley can be used for your fish.The parsley should be spread over the fillets.Sprinkle salt and pepper over the meat of the fish to make it taste better.It's possible to use as little or as much salt and pepper as you want.It depends on how strong you want to be.It can be easy to over-season if you use a pinch at a time.
Step 15: The fish should be cooked in 15 minutes.
Wrap the sides of the baking tray with a piece of aluminum foil.Put the foil on top of the tray.Leave the fish on the center rack of the oven while it cooks.The foil will make your fish cook faster.
Step 16: Combine parsley, garlic, lemon, and salt.
You can make a delicious gremolata while your fish is cooking.Put parsley, lemon, garlic, and a pinch of salt into a mixing bowl and stir it together.Make sure you combine all of the ingredients.If you want the garnish to have a paste-like consistency, you need to add more olive oil.
Step 17: Do you know if the fish is over 140 F (63C)?
Remove the foil from the tray and take your fish out of the oven.If your fish is finished, you should be able to see it, but still check the internal temperature to be sure.You're finished cooking if the thickest part of the fillet is at least 140 F.If you can't finish cooking your wahoo, put it back in the oven for another few minutes.
Step 18: The fish should be served with a spoon.
It is a good idea to have your fish out of the oven.If you want the flavors of your fish to come out, place your garnish on top of it before you eat it.You can store leftovers in your fridge for a few days.
Step 19: Warm up your grill.
Turn the dial to high and let the grill warm up completely.If you use charcoal, make sure the grate is at the right heat by setting it about 10 cm above the coals.The coals should burn completely before you start cooking.
Step 20: The butter, lime juice, and lime zest should be combined with salt and pepper.
If you want to keep the flavor of the fish, keep it simple.Add 2 ounces of lime juice to the melted butter.If you want to make a paste, put in 2 g of lemon zest, 12 grams of salt, and 1 gram of black pepper.If you do not want any additional flavors, you don't need to use a marinade.Spread oil on the grill grate so the wahoo doesn't stick to it.
Step 21: Put your wahoo fillets in a container for 30 minutes.
You can carry the meat out to the grill if you put it on a lipped tray.You can spread theMarinated over your fillets with a kitchen brush.You should coat the pieces evenly and let them sit for 30 minutes to absorb the flavor.It's possible to cause the fish to cook unevenly or make it dry out by chilling it before cooking.Leave it in the room for 15 minutes.
Step 22: The fish should be on the first side.
Leave your fish alone while they cook on the grill.It's a good idea to let the meat develop a char while it cooks.It doesn't matter which side you cook on.
Step 23: For another 5 minutes, cook the fillets on the other side.
Once the first side is done cooking, use a spatula to turn the fish over.Allow your wahoo fillets to cook undisturbed for around 5 minutes.The thickest part of the fish should have a food thermometer in it.It is not safe to eat.When they are finished, your wahoo fillets will look flaky.
Step 24: It is still hot to serve the wahoo.
If you want to enjoy the full flavor of the wahoo, take it off the grill and eat it while it is hot.You can pair fresh greens or a salad with your fish.It is possible to keep leftover wahoo in your fridge for 4 days.