Griddled wahoo with tomato sauce

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 wahoo fillets, about 175g each
30 ml canola oil
Salt and freshly ground black pepper
30 ml extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped (about 100g total)
300g cherry tomatoes, halved
5g capers, drained
50g pitted kalamata olives
1 lemon, zested and juiced
2 tsp. fresh oregano leaves, chopped
20g flat-leaf parsley, chopped
1) Heat the griddle to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Griddle until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

2) While the fish is cooking, 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.

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