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Pan Fried Wahoo with Mango Salsa

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Wahoo is, without a doubt, one of the best tasting fish out there. Wahoo’s incredible speed (up to 60 mph) makes it a prized, and difficult, catch. The meat doesn’t store well, so it should be consumed shortly after catching. These factors make it a delicacy among food culture. The texture is firm and flaky. The flavor is sweet and mild – probably the closest taste to “chicken” a fish can get. The bottom line is, if you see Wahoo in your local market or on a restaurant menu, order it.

If you’re lucky enough to find it fresh, follow my pan fried recipe below for a simply delicious take. As a tropical fish, Wahoo pairs well with citrus fruits and spices. I paired my pan fried wahoo with a fresh mango salsa and fried plantains for a quick teleportation straight to the Caribbean.

What is Wahoo?

Wahoo, also known as Ono, is a species of fish that is highly valued for its firm texture and mild, slightly sweet flavor. Here’s some information about wahoo:

  • Appearance: Wahoo has a sleek and elongated body with a metallic blue-green color on the upper part, fading to silver on the belly. They have long, slender bodies and a pointed snout. Wahoo also have a distinctive pattern of vertical blue stripes along their sides.
  • Habitat: Wahoo is predominantly found in tropical and subtropical waters around the world. They are often found in offshore areas, including the open ocean, near reefs, and around underwater structures. Wahoo are known for their speed and agility, capable of reaching high speeds while swimming.
  • Flavor and Texture: Wahoo has a delicate and mild flavor that is often described as similar to mackerel or tuna. The flesh is white to off-white in color, and it has a firm and meaty texture with large flakes. The meat is lean and has a moderate oil content, which contributes to its mild taste.
  • Culinary Use: Wahoo is highly regarded in the culinary world for its flavor and versatility. The firm texture and mild flavor make it suitable for various cooking methods, including grilling, broiling, baking, or pan-searing. Wahoo is often used in dishes such as ceviche, sushi, sashimi, or as a substitute for other white-fleshed fish in recipes.
  • Nutritional Profile: Wahoo is a good source of lean protein and is low in fat. It also provides essential nutrients such as omega-3 fatty acids, vitamin B12, and selenium. The fish is often considered a healthy choice for those looking to incorporate seafood into their diet.
  • Sustainability: Wahoo is generally considered to be a sustainable fishery, with stable populations in many regions. However, it is always important to ensure that the wahoo you consume is sourced responsibly and from sustainable fisheries to support the long-term health of marine ecosystems.
  • Cooking Tips: When preparing wahoo, it is best to avoid overcooking to maintain its delicate flavor and texture. Due to its lean nature, it can dry out if cooked for too long. Grilling or searing wahoo quickly over high heat can help retain moisture and create a delicious crust on the outside while keeping the inside tender and moist.

Wahoo is a prized fish known for its mild flavor, firm texture, and versatility in the kitchen. Whether enjoyed raw in sushi or cooked in various preparations, it offers a delightful seafood experience for those seeking a delicious and nutritious meal.

Pan Fried Wahoo with Mango Salsa

0.0 from 0 votes
Course: MainsCuisine: Hawaiian, American, CaribbeanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

The Hawaiian name for Wahoo translates to “delicious”. Enough said.

Ingredients

  • Pan Seared Wahoo
  • 1 pound Wahoo fillets

  • 1/2 cup flour

  • 2 tablespoons Badia complete seasoning

  • 1 teaspoon chili powder

  • 2 tablespoons butter

  • 2 tablespoon vegetable oil

  • Mango Salsa
  • 2 whole mangos, diced

  • 2 whole bell peppers, diced

  • 1 whole red onion, diced

  • 1 clove garlic, minced

  • 1/4 cup cilantro, chopped

  • 1 whole lime, juiced

  • 1/4 teaspoon salt

Directions

  • In a large mixing bowl, combine diced mangos, bell peppers, onion, minced garlic, chopped cilantro, lime juice, salt and pepper. Mix well to ensure flavors blend evenly. The mango salsa stores well and can be made in advance. I’d recommend making it ~1 hour before serving.
  • Combine flour, Badia complete seasoning, and chili powder in a small bowl. Mix well.
  • In a large, non stick frying pan, melt butter and heat vegetable oil over medium heat. Pat Wahoo fillets dry with a paper towel. Dip into flour mixture. Shake off the excess and place the Wahoo fillets in the heated frying pan, skin side up. Fry 4-5 minutes on each side, until thoroughly browned.
  • Top each fillet with mango salsa and serve immediately.

Notes

  • Be careful not to overcook this fish. With a very low fat content, moisture can be lost quite quickly with Wahoo. And, nothing’s worse than dry fish.

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