Wahoo with Spicy Roasted Cherry Tomatoes and Honey

By Maggie Rosaine

When we had a charter boat operation in the South Pacific we caught a lot of big wahoo (also known as ono in Hawaii). It’s a firm-flesh fish and best cooked with the skin, which is smooth and also edible, left on. You can remove it after cooking if preferred. Wahoo aren’t just great eating; they are a blast to catch, giving the angler a good challenge. Their sharp teeth are notorious for cutting through fishing line.

INGREDIENTS

¼ cup lemon juice

¼ cup olive oil

1 tablespoon honey

1 clove crushed garlic (optional)

4 wahoo loin fillets

2 pints of cherry tomatoes

1 tablespoon dry chili flakes

¼ cup chopped fresh basil

2 tablespoons olive oil

Mix the first 4 ingredients to make a marinade. Marinate the wahoo fillets covered in the refrigerator for 3-6 hours, turning occasionally.

Preheat oven to 400F with a baking sheet in it. When hot, coat bottom of baking sheet with a thin coating of olive oil, toss the tomatoes in the oil and sprinkle with dried chili flakes, sea salt and black pepper. Roast the tomatoes until browned slightly but still intact. Keep checking on them and tossing for even cooking. Remove and set aside.

Remove wahoo fillets from marinade and pat dry with paper towel. Heat a heavy pan, such as cast iron, on moderate heat. Coat pan with 2 tablespoons of olive oil. Sear fillets about 1 minute per side, enough to get a little golden color. Remove from pan and place in an ovenproof dish, place the roasted tomatoes around and on top of the fish. Bake at 325F for about 10-15 minutes. Check fish with a knife; it should be firm but cooked. Be careful not to overcook fish.

Place wahoo fillets on a plate, serve with the tomatoes and top with fresh basil and a squeeze of your favorite honey to balance the acid in the tomatoes. It’s delicious.

Maggie Rosaine was born in New Zealand and has a bachelor’s degree in human nutrition and dietetics from the University of Illinois in Chicago. She was introduced to hunting and fishing by her husband, Corky Decker, and it has become a passion. Having fished around the South Pacific, she is currently living on the Florida Panhandle and enjoys the hunting of deer, wild boar, duck, quail and turkey as well as the fishing. She is currently compiling a book that combines her love of healthy eating with her passion for hunting and fishing: “Feral Foods, Recipes and Tips for Hunters and Gatherers.” It is expected to be released late in 2018.