Grilled Wahoo With Orange-Soy Sauce

The meaty wahoo is a relative of tuna, and is a favorite catch of Gulf of Mexico fishermen. The story is that it got the name from the shouts of excitement when a fisherman reels in a wahoo. It’s a great fish for cooking, too, lending itself particularly well to high-heat techniques like grilling and blackening. It’s also a natural for Asian-style sauces like this one. It pairs the firmness of the meat with crisp vegetables and a sharp, low-calorie sauce.


  • Marinade:
  • 3 Tbs. sugar
  • 2 oz. red wine vinegar
  • 4 oz. orange juice
  • 3 Tbs. soy sauce
  • 1 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes
  • 4 wahoo (or tuna or lemonfish) fillets or steaks, 8-10 oz. each, cut at least an inch thick
  • 3 Tbs. butter
  • 3 cups shredded cabbage
  • 1 medium carrot, peeled and sliced into matchsticks
  • 3 green onions, chopped fine
  • 1 tsp. soy sauce
  • Salt
  • Pepper

1. Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade.

2. To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat.

3. Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the wahoo for about a minute and a half on each side. Remove from the pan and keep warm.

4. Reduce the heat. Add the reserved marinade to the skillet and bring to a boil. Slightly reduce it.“

5. Place the vegetables on the plate with the fish on top, and nap with the reduced sauce.

Serves four.

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