Grilled Wahoo with Tomato Sauce Recipe

Grilled Wahoo with Tomato Sauce

• Difficulty: Easy
• Servings: 4
• Nutritional Information per Serving (1 of 4): Calories 526, Total Fat 40 g, Saturated Fat 7 g, Carbohydrates 8 g, Dietary Fiber 3 g, Sugars 3 g, Protein 34 g, Cholesterol 122 mg, Sodium 734 mg
• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes

• 4 wahoo fillets, about 6 ounces each (or choose a suitable size)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus extra for finishing
• 2 garlic cloves, chopped
• 4 anchovies in oil, patted dry and chopped
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• cup chopped flat-leaf parsley

1. Preheat your grill to high heat. Brush the fillets on both sides with canola oil and season with salt and pepper according to taste. Grill the fish until it is slightly charred and nearly cooked through, approximately 3 to 4 minutes per side (the fish will finish cooking in the sauce).
2. While the fish grills, warm the olive oil in a large saut pan over medium heat. Add the garlic, anchovies, and tomatoes, cooking until the tomatoes soften a bit, about 4 minutes. Stir in the capers, olives, lemon juice, oregano, and parsley, cooking for an additional 30 seconds.
3. Place the grilled fish into the tomato sauce and allow it to cook for 1 minute. Then, transfer the fish onto a serving platter and serve immediately.