Wahoo Wednesday

Wed, Jan 23, 2013 at 12:00AM

Transform your Wednesday evening from dull to WOW with delicious grilled wahoo and tomatoes from Chef Bobby Flay! It’ll leave your taste buds craving Wednesday! We recommend serving it over plain bow tie pasta accompanied by a glass of chardonnay!


  • Wahoo, 4-6 Oz fillets
  • Oil, (Canola), 2 Tbs
  • Pepper, Salt
  • Olive OIl, Extra-Virgin
  • Garlic, 2 Cloves, Chopped
  • Anchovies, 4 (Pat dry and chop)
  • Cherry Tomatoes, 1 Pnt
  • Capers, 1 Tbs
  • Kalamata Olives, ½ C
  • Lemon, 1 (Zest and Juice into side bowl)
  • Oregano, 2 Tsp
  • Parsley, ¼ C (Chopped)


Pre-heat grill on high. While grill is heating, brush wahoo fillets with oil, salt and pepper. Place wahoo on grill and cook until a slight char is visible, it should be about three to four minutes per side.

While Wahoo is grilling, pour olive oil into a large pan and heat on medium. Combine garlic, anchovies, and tomatoes in saute pan and cook until soft. Gradually add capers, olives, oregano, lemon juice, and parsley, and cook for just 30 seconds.

Place Wahoo into saute pan with sauce and cook for one minute, and serve.

Wahoo Wednesday

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