23 Delicious Grilled Wahoo Recipes for Every Occasion

Nothing beats the thrill of firing up the grill and savoring the succulent flavors of perfectly cooked wahoo. Whether you’re planning a quick weeknight dinner or a festive weekend barbecue, our roundup of 23 delicious grilled wahoo recipes has something for every occasion. From zesty marinades to smoky rubs, get ready to transform this versatile fish into a mouthwatering masterpiece. Let’s dive in and discover your next favorite dish!

Grilled Wahoo with Lemon Butter Sauce

Now, if you’re looking to impress at your next BBQ or just treat yourself to something special, grilled wahoo with lemon butter sauce is a game-changer. It’s light, flavorful, and surprisingly simple to whip up.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Butter – 4 tbsp
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Season both sides of the wahoo fillets with salt and black pepper.
3. Place the fillets on the grill. Cook for 4 minutes on the first side.
4. Flip the fillets carefully. Cook for another 3-4 minutes until the fish flakes easily with a fork.
5. While the fish cooks, melt butter in a small saucepan over low heat.
6. Stir in lemon juice to the melted butter. Keep warm until ready to serve.
7. Remove the fish from the grill. Drizzle with the lemon butter sauce immediately.

Absolutely, the wahoo turns out tender and moist, with the lemon butter sauce adding a bright, rich finish. Try serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Spicy Grilled Wahoo Tacos

Out of all the summer dishes you could whip up, these Spicy Grilled Wahoo Tacos are a game-changer. They’re fresh, fiery, and perfect for those lazy evenings when you want something quick yet impressive.

Ingredients

• Wahoo fillets – 1 lb
• Chili powder – 1 tbsp
• Lime juice – 2 tbsp
• Corn tortillas – 8
• Avocado – 1, sliced
• Cilantro – ¼ cup, chopped
• Red cabbage – 1 cup, shredded

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, mix the chili powder and lime juice to create a marinade.
3. Brush the wahoo fillets with the marinade, ensuring they’re fully coated.
4. Grill the fillets for 4 minutes on each side, or until the fish flakes easily with a fork.
5. While the fish cooks, warm the corn tortillas on the grill for about 30 seconds per side.
6. Flake the grilled wahoo into bite-sized pieces using a fork.
7. Assemble the tacos by placing the wahoo pieces on the tortillas, then topping with avocado slices, shredded red cabbage, and chopped cilantro.

Here’s the deal: these tacos are all about the contrast between the smoky, spicy fish and the cool, crunchy toppings. Serve them with an extra squeeze of lime for that zesty kick, or pair with a cold beer to balance the heat.

Grilled Wahoo with Mango Salsa

Feeling like mixing up your grill game? This grilled wahoo with mango salsa is a breeze to make and packs a punch of flavor. Perfect for those summer evenings when you want something light yet satisfying.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the wahoo fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill. Cook for 4 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish cooks, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
5. Remove the fish from the grill and let it rest for 2 minutes before serving.
6. Top each fillet with a generous spoonful of mango salsa.

Delight in the contrast of the smoky, tender wahoo against the fresh, zesty mango salsa. Serve it over a bed of quinoa or with a side of grilled veggies for a complete meal that’s as colorful as it is delicious.

Herb Crusted Grilled Wahoo

Did you know that grilling wahoo with a herb crust is not only easy but also packs a punch of flavor? Let’s dive into making this delicious dish that’s perfect for a summer evening.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Fresh parsley – ¼ cup, chopped
• Fresh dill – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Lemon zest – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, mix together the parsley, dill, garlic, lemon zest, salt, and pepper.
3. Brush both sides of the wahoo fillets with olive oil.
4. Press the herb mixture onto the top of each fillet, ensuring it sticks to the oil.
5. Place the fillets herb-side up on the grill. Close the lid and cook for 4 minutes.
6. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
7. Tip: Don’t overcrowd the grill to ensure even cooking.
8. Tip: Let the fish rest for a couple of minutes after grilling to retain its juices.
9. Tip: Use a fish spatula for flipping to keep the fillets intact.

Light and flaky, the wahoo pairs beautifully with the crisp herb crust. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Grilled Wahoo Skewers with Vegetables

Even if you’re not a seafood expert, you’ll love how simple and delicious these grilled wahoo skewers are. Perfect for a summer BBQ or a quick weeknight dinner, they’re packed with flavor and ready in no time.

Ingredients

• Wahoo fillets – 1 lb, cut into 1-inch cubes
• Bell peppers – 2, cut into 1-inch pieces
• Red onion – 1, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Thread wahoo cubes, bell peppers, and red onion onto skewers, alternating between them.
3. In a small bowl, mix olive oil, lemon juice, salt, and black pepper. Brush this mixture over the skewers.
4. Place skewers on the grill. Cook for 3-4 minutes per side, or until the fish is opaque and veggies are slightly charred.
5. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
6. Tip: Don’t overcrowd the skewers to ensure even cooking.
7. Tip: Let the skewers rest for 2 minutes after grilling for juicier fish.

Juicy wahoo and crisp-tender veggies make these skewers a hit. Try serving them over a bed of quinoa or with a side of mango salsa for an extra flavor boost.

Grilled Wahoo with Garlic and Herb Marinade

Venture into the world of seafood with this simple yet flavorful grilled wahoo recipe. It’s perfect for those summer evenings when you’re craving something light but packed with taste.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – ¼ cup
• Garlic – 3 cloves, minced
• Lemon juice – 2 tbsp
• Fresh parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, chopped parsley, salt, and black pepper to create the marinade.
3. Place wahoo fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let them marinate for 15 minutes at room temperature.
4. Once the grill is hot, lightly oil the grates to prevent sticking.
5. Grill the wahoo fillets for 4-5 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.
6. Remove from the grill and let rest for 2 minutes before serving.

Mmm, the wahoo comes out juicy with a crispy exterior, infused with the bright flavors of garlic and herbs. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal.

Grilled Wahoo with Pineapple Glaze

Kick off your summer grilling with this effortlessly delicious grilled wahoo topped with a sweet and tangy pineapple glaze. It’s the perfect blend of savory and sweet that’ll have you coming back for seconds.

Ingredients

• Wahoo fillets – 4 (6 oz each)
• Pineapple juice – 1 cup
• Brown sugar – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic powder – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small saucepan, combine pineapple juice, brown sugar, soy sauce, and garlic powder. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Tip: Keep an eye on the glaze to prevent burning.
3. Brush wahoo fillets lightly with olive oil on both sides. Tip: This prevents sticking and helps achieve those perfect grill marks.
4. Place fillets on the grill. Cook for 4 minutes on the first side.
5. Flip the fillets and brush the cooked side generously with the pineapple glaze. Cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook to keep the wahoo moist and tender.
6. Remove from grill and serve immediately, drizzling with additional glaze if desired.

Here’s the deal: the wahoo comes out flaky and moist, with the glaze adding a caramelized sweetness that’s downright addictive. Try serving it over a bed of coconut rice for a tropical twist that’ll transport you straight to the islands.

Grilled Wahoo Sandwich with Avocado Spread

Today’s the perfect day to fire up the grill and try something new. You’re going to love this Grilled Wahoo Sandwich with Avocado Spread—it’s fresh, flavorful, and super easy to make.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Avocado – 1
• Lemon juice – 1 tbsp
• Mayonnaise – 2 tbsp
• Whole wheat bread – 4 slices
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the wahoo fillets with olive oil and season both sides with salt and black pepper.
3. Grill the fillets for 4 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish is grilling, mash the avocado in a bowl and mix in the lemon juice and mayonnaise until smooth.
5. Toast the whole wheat bread slices on the grill for about 1 minute per side, just until they’re lightly golden.
6. Spread the avocado mixture evenly on two slices of the toasted bread.
7. Place a grilled wahoo fillet on each of the slices with avocado spread, then top with the remaining bread slices.

Unbelievably tasty, this sandwich pairs the smoky flavor of grilled wahoo with the creamy richness of avocado. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

Grilled Wahoo with Coconut Rice

Summer’s here, and you’re probably craving something light yet satisfying. This grilled wahoo with coconut rice hits the spot, blending tropical flavors with a smoky char.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Coconut milk – 1 cup
• Jasmine rice – 1 cup
• Lime – 1, juiced
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Rinse the jasmine rice under cold water until the water runs clear.
3. In a medium pot, combine the rinsed rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, brush the wahoo fillets with olive oil and lime juice.
5. Grill the fillets for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: A well-oiled grill prevents sticking.
6. Remove the rice from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
7. Serve the grilled wahoo over the coconut rice. Tip: A squeeze of fresh lime juice right before serving brightens the flavors.

Out of the grill, the wahoo is tender with a slightly crisp edge, while the coconut rice is creamy and fragrant. Try garnishing with chopped cilantro or a sprinkle of chili flakes for an extra kick.

Grilled Wahoo and Shrimp Kebabs

Out of all the summer dishes you could whip up, grilled wahoo and shrimp kebabs are a game-changer. They’re light, flavorful, and perfect for those warm evenings when you just want to keep things simple and delicious.

Ingredients

• Wahoo fillets – 1 lb, cut into 1-inch cubes
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, combine olive oil, lemon juice, garlic powder, salt, and black pepper.
3. Add wahoo cubes and shrimp to the bowl, tossing gently to coat them evenly with the marinade.
4. Thread the wahoo and shrimp onto the soaked skewers, alternating between them.
5. Place the kebabs on the grill, cooking for about 3 minutes on each side or until the shrimp turn pink and the wahoo is opaque.
6. Tip: Don’t overcrowd the skewers to ensure even cooking.
7. Tip: Keep a spray bottle of water handy to tame any flare-ups from the olive oil.
8. Tip: Let the kebabs rest for a couple of minutes off the grill before serving to lock in the juices.

Perfectly grilled, these kebabs offer a delightful contrast between the tender wahoo and the juicy shrimp. Serve them over a bed of quinoa or with a side of grilled vegetables for a complete meal that screams summer.

Grilled Wahoo with Sweet Chili Sauce

Just imagine biting into a perfectly grilled wahoo, its flaky texture complemented by a sweet and slightly spicy chili sauce. It’s a dish that brings the ocean’s freshness right to your plate, with minimal fuss and maximum flavor.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Sweet chili sauce – ¼ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the wahoo fillets with olive oil and sprinkle with salt.
3. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
4. Flip the fillets carefully. Cook for another 3-4 minutes until the fish flakes easily with a fork.
5. Remove the fillets from the grill. Let them rest for 2 minutes to allow the juices to redistribute.
6. Drizzle the sweet chili sauce over the grilled wahoo just before serving.

Best enjoyed when the wahoo is still warm, with the sweet chili sauce adding a glossy, flavorful finish. Serve it alongside a crisp salad or over a bed of rice for a complete meal that’s as satisfying as it is simple to make.

Grilled Wahoo with Tomato Basil Relish

Kick off your summer grilling with this simple yet impressive dish that’s sure to wow at any backyard BBQ. You’ll love the fresh flavors and how easy it is to pull together.

Ingredients

• Wahoo fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Cherry tomatoes – 1 cup, halved
• Fresh basil – ¼ cup, chopped
• Garlic – 1 clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the wahoo fillets with olive oil and sprinkle evenly with salt.
3. Place the fillets on the grill. Cook for 4 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish cooks, mix the cherry tomatoes, basil, and garlic in a small bowl to make the relish.
5. Remove the fish from the grill and let it rest for 2 minutes.
6. Top each fillet with a generous spoonful of the tomato basil relish before serving.

The wahoo comes out perfectly flaky and moist, with the relish adding a bright, fresh contrast. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Grilled Wahoo Steaks with Olive Tapenade

Back in the day, finding a seafood dish that’s both easy to make and packed with flavor seemed like a tall order. Then, grilled wahoo steaks with olive tapenade came into the picture, and let’s just say, it’s been a game-changer.

Ingredients

• Wahoo steaks – 2, about 1 inch thick
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Green olives – ½ cup, pitted
• Capers – 1 tbsp
• Garlic – 1 clove
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the wahoo steaks with olive oil, then season with salt and black pepper.
3. Place the steaks on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
4. Flip the steaks and cook for another 3-4 minutes, until they’re just opaque all the way through.
5. While the steaks cook, make the tapenade. In a food processor, combine green olives, capers, garlic, and lemon juice. Pulse until coarsely chopped.
6. Remove the steaks from the grill and let them rest for 2 minutes.
7. Top each steak with a generous spoonful of the olive tapenade before serving.

Mmm, the wahoo is perfectly flaky and moist, with the tapenade adding a salty, briny kick. Try serving it over a bed of arugula for a fresh contrast, or alongside grilled vegetables for a hearty meal.

Grilled Wahoo with Cilantro Lime Dressing

Ready to dive into a dish that’s as refreshing as it is flavorful? Grilled wahoo with cilantro lime dressing is your ticket to a light, zesty meal that’s perfect for those warm summer evenings. You’ll love how the bright flavors complement the firm, flaky fish.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cilantro – ¼ cup, chopped
• Lime juice – 2 tbsp
• Garlic – 1 clove, minced

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the wahoo fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill. Cook for 4 minutes on each side, or until the fish flakes easily with a fork.
4. While the fish cooks, mix the chopped cilantro, lime juice, and minced garlic in a small bowl to make the dressing.
5. Once the fish is done, drizzle the cilantro lime dressing over the top before serving.

Tip: Let the fish rest for a minute after grilling to keep it juicy. Tip: If you don’t have a grill, a grill pan on the stove works just as well. Tip: For an extra kick, add a pinch of red pepper flakes to the dressing.

The grilled wahoo comes out perfectly tender with a slight char, while the dressing adds a fresh, tangy pop. Try serving it over a bed of mixed greens or with a side of grilled vegetables for a complete meal.

Grilled Wahoo Burgers with Spicy Mayo

Burgers don’t always have to be beef to be delicious, and these grilled wahoo burgers are here to prove it. You’ll love the fresh, ocean flavor paired with that spicy mayo kick.

Ingredients

• Wahoo fillets – 1 lb
• Hamburger buns – 4
• Mayonnaise – ½ cup
• Sriracha sauce – 1 tbsp
• Lemon juice – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Cut the wahoo fillets into 4 equal portions for the burgers.
3. Season both sides of each fillet with salt and black pepper.
4. Brush the grill grates lightly with olive oil to prevent sticking.
5. Place the wahoo fillets on the grill. Cook for 4 minutes on one side, then flip and cook for another 3 minutes. Tip: Wahoo cooks quickly, so keep an eye on it to avoid drying out.
6. While the fish cooks, mix mayonnaise, sriracha, and lemon juice in a small bowl to make the spicy mayo.
7. Toast the hamburger buns on the grill for about 1 minute until lightly golden. Tip: Toasting the buns adds a nice crunch and prevents them from getting soggy.
8. Spread a generous amount of spicy mayo on the bottom half of each bun.
9. Place a grilled wahoo fillet on each bun, then top with the other half. Tip: Add lettuce or avocado slices for extra freshness and texture.

Kick back and enjoy these wahoo burgers with their juicy center and crispy edges. The spicy mayo brings just the right amount of heat, making them perfect for a summer BBQ or a quick weeknight dinner. Try serving them with a side of sweet potato fries for a complete meal.

Grilled Wahoo with Roasted Red Pepper Sauce

Ready to dive into a dish that’s as exciting to make as it is to eat? Grilled wahoo with roasted red pepper sauce is a showstopper that’s surprisingly simple. You’ll love how the smoky fish pairs with the sweet, tangy sauce.

Ingredients

• Wahoo fillets – 4 (6 oz each)
• Red bell peppers – 2
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• White wine vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Place whole red bell peppers on the grill. Cook for 15 minutes, turning occasionally, until skins are blackened.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
4. Peel the peppers, remove seeds, and chop.
5. In a blender, combine peppers, olive oil, garlic, vinegar, salt, and pepper. Blend until smooth.
6. Season wahoo fillets with salt and pepper.
7. Grill fillets for 4 minutes per side, or until fish flakes easily with a fork.
8. Serve fillets topped with roasted red pepper sauce.

Light and flaky wahoo gets a bold kick from the creamy, vibrant sauce. Try it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Grilled Wahoo and Pineapple Skewers

Now, imagine you’re soaking up the summer sun, and the scent of something delicious hits you. That’s the magic of these Grilled Wahoo and Pineapple Skewers—simple, fresh, and bursting with flavor.

Ingredients

• Wahoo fillets – 1 lb, cut into 1-inch cubes
• Fresh pineapple – 2 cups, cut into 1-inch chunks
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Thread wahoo cubes and pineapple chunks onto skewers, alternating between them.
3. Brush the skewers lightly with olive oil on all sides.
4. Sprinkle salt and black pepper evenly over the skewers.
5. Place the skewers on the grill. Cook for 3 minutes on one side.
6. Flip the skewers and cook for another 3 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from the grill and let rest for 2 minutes before serving.

Done right, these skewers offer a perfect balance—juicy pineapple with tender, flaky wahoo. Try serving them over a bed of quinoa for a hearty meal that screams summer.

Grilled Wahoo with Honey Mustard Glaze

Perfect for those summer evenings when you’re craving something light yet flavorful, this grilled wahoo with honey mustard glaze is a breeze to make. You’ll love how the sweet and tangy glaze complements the firm, mild fish.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Honey – 2 tbsp
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the wahoo fillets with olive oil and season with salt and black pepper.
3. In a small bowl, whisk together honey, Dijon mustard, and lemon juice to create the glaze.
4. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
5. Flip the fillets and brush the top with half of the honey mustard glaze. Cook for another 3 minutes.
6. Brush the fillets with the remaining glaze and cook for an additional 1 minute to caramelize the glaze.
7. Remove the fillets from the grill and let them rest for 2 minutes before serving.

What makes this dish stand out is the perfect balance between the crispy exterior and the tender, flaky interior of the wahoo. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Grilled Wahoo with Asian Slaw

Mmm, imagine biting into a perfectly grilled wahoo, its edges slightly charred, paired with a crunchy, tangy Asian slaw. It’s a dish that brings the beach to your backyard, no matter where you are.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Rice vinegar – 1 tbsp
• Coleslaw mix – 2 cups
• Green onions – 2, sliced

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together soy sauce, honey, and rice vinegar. This is your marinade and dressing.
3. Brush wahoo fillets with half of the marinade. Let them sit for 5 minutes to soak up the flavors.
4. Grill the wahoo for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Don’t move the fish too soon; it needs to sear properly.
5. While the fish grills, toss the coleslaw mix and green onions with the remaining marinade in a large bowl. Tip: For extra crunch, let the slaw sit for a few minutes before serving.
6. Serve the grilled wahoo on top of the Asian slaw. Tip: Garnish with extra green onions for a pop of color and flavor.

Bright flavors and textures make this dish a standout. The wahoo is tender and slightly sweet, while the slaw adds a refreshing crunch. Try serving it with a side of steamed jasmine rice to round out the meal.

Grilled Wahoo with Black Bean Corn Salad

Wahoo, have we got a treat for you today! This grilled wahoo with black bean corn salad is the perfect summer dish that’s both light and packed with flavor. You’re going to love how easy it is to throw together for a quick weeknight dinner or a fancy weekend barbecue.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Black beans – 1 cup
• Corn – 1 cup
• Olive oil – 2 tbsp
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the wahoo fillets with 1 tbsp of olive oil and season with ¼ tsp of salt and ⅛ tsp of black pepper.
3. Grill the fillets for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Don’t flip the fish more than once to keep it from falling apart.
4. In a large bowl, mix together the black beans, corn, remaining olive oil, lime juice, ¼ tsp of salt, and ⅛ tsp of black pepper. Tip: For extra flavor, let the salad sit for 10 minutes before serving.
5. Serve the grilled wahoo on top of the black bean corn salad. Tip: Garnish with fresh cilantro if you have some on hand for a pop of color and freshness.

Crunchy, fresh, and bursting with summer flavors, this dish is a surefire hit. Try serving it with a side of avocado slices or a cold beer to really bring out the tropical vibes.

Grilled Wahoo with Dill Yogurt Sauce

Perfect for those warm summer evenings, this grilled wahoo with dill yogurt sauce is a breeze to make and packed with flavor. You’ll love how the light, tangy sauce complements the firm, flaky fish.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Plain yogurt – ½ cup
• Fresh dill – 2 tbsp, chopped
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the wahoo fillets with olive oil and season with salt and black pepper.
3. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
4. Flip the fillets carefully and cook for another 3-4 minutes, until the fish flakes easily with a fork.
5. While the fish cooks, mix the yogurt, dill, and lemon juice in a small bowl to make the sauce.
6. Remove the fish from the grill and let it rest for 2 minutes before serving.

Serve the grilled wahoo with a generous dollop of the dill yogurt sauce on top. The fish should be moist and flaky, with a slightly smoky flavor from the grill. Try pairing it with a crisp salad or some grilled vegetables for a complete meal.

Grilled Wahoo with Balsamic Reduction

Hey, you ever find yourself staring at a beautiful piece of wahoo and wondering how to do it justice? Grilling it with a balsamic reduction is your answer—simple, elegant, and downright delicious.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Balsamic vinegar – ½ cup
• Honey – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the wahoo fillets with olive oil, then season with salt and black pepper.
3. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
4. Flip the fillets and cook for another 3-4 minutes, until the fish flakes easily with a fork.
5. While the fish cooks, combine balsamic vinegar and honey in a small saucepan over medium heat.
6. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until it thickens to a syrup consistency.
7. Remove the fish from the grill and let it rest for 2 minutes.
8. Drizzle the balsamic reduction over the wahoo fillets before serving.

Kind of amazing how the sweet and tangy balsamic plays off the wahoo’s mild, meaty texture, right? Serve it over a bed of arugula for a peppery contrast or alongside grilled veggies to keep it light and fresh.

Grilled Wahoo with Jalapeno Lime Butter

Perfect for those summer evenings when you’re craving something light yet flavorful, this grilled wahoo with jalapeno lime butter is a game-changer. You’ll love how the spicy, tangy butter melts over the perfectly grilled fish.

Ingredients

• Wahoo fillets – 2 (6 oz each)
• Butter – ½ cup
• Jalapeno – 1, minced
• Lime – 1, juiced
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. While the grill heats, mix butter, minced jalapeno, lime juice, and salt in a small bowl until well combined. Tip: For a smoother butter, let it sit at room temperature for 10 minutes before mixing.
3. Pat the wahoo fillets dry with paper towels to ensure a good sear.
4. Place the fillets on the grill. Cook for 4 minutes on the first side without moving them to get those nice grill marks.
5. Flip the fillets and cook for another 3 minutes. Tip: The fish is done when it flakes easily with a fork but is still moist inside.
6. Remove the fillets from the grill and immediately top each with a generous spoonful of the jalapeno lime butter. Tip: The residual heat will melt the butter, creating a delicious sauce.

Craving something that’s both refreshing and has a kick? The wahoo stays juicy and tender, while the jalapeno lime butter adds a bright, spicy contrast. Serve it over a bed of cilantro lime rice for an extra zing.

Conclusion

Perfect for any gathering, these 23 grilled wahoo recipes promise to delight your taste buds and impress your guests. Whether you’re a seasoned chef or a cooking novice, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy grilling!