Wahoo Steak with Citrus Marinade
This Grilled Wahoo Steak with Citrus Marinade is a quick, flavorful dish that highlights the firm texture and mild sweetness of wahoo fish. Infused with zesty lemon, garlic, and fresh herbs, it’s perfect for a healthy dinner that’s ready in under 30 minutes. Pair it with roasted veggies or a light salad for a complete meal!
Ingredients
For the Wahoo
- 4 wahoo fillets 6 oz each, fresh or thawed
- 1 tablespoon olive oil for grilling
- For the Citrus Marinade
- ¼ cup olive oil
- Juice of 1 large lemon about 3 tablespoons
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped (or cilantro)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional, for a smoky kick
- Optional Garnish
- Lemon wedges
- Extra fresh herbs
Instructions
- Prepare the Marinade: In a medium bowl, whisk together ¼ cup olive oil, lemon juice, minced garlic, chopped parsley, salt, pepper, and paprika (if using). Let the mixture sit for 5-10 minutes to meld flavors.
- Marinate the Wahoo: Place the wahoo fillets in a shallow dish or zip-top bag. Pour the marinade over the fish, ensuring all pieces are well-coated. Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
- Preheat the Grill: Heat your grill to medium-high (about 400°F/200°C). Lightly oil the grill grates with 1 tablespoon of olive oil using a paper towel and tongs to prevent sticking.
- Grill the Wahoo: Remove the fillets from the marinade, letting excess drip off. Place them on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. Avoid overcooking!
- Serve: Transfer the grilled wahoo to a platter. Garnish with lemon wedges and a sprinkle of fresh herbs. Serve hot with your favorite sides.
Notes
Tips for Success
Check Doneness: Use a meat thermometer to ensure the wahoo reaches 145°F without drying out.
Prevent Sticking: Oil the grill grates well and let the fish develop a crust before flipping.
Flavor Boost: Add a pinch of cayenne to the marinade for a subtle heat.
Check Doneness: Use a meat thermometer to ensure the wahoo reaches 145°F without drying out.
Prevent Sticking: Oil the grill grates well and let the fish develop a crust before flipping.
Flavor Boost: Add a pinch of cayenne to the marinade for a subtle heat.