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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best wat to cook Wahoo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best wat to cook Wahoo?),it will help you,my kids.



Answers:
Fish tacos, of course! That's why they have a fish taco restuarant chain named after the fish.

Here's a GREAT recipe for fish tacos, I hope you like it :)

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

Here's another recipe

Grilled Wahoo

1/2 cup butter, melted
1/2 cup extra-virgin olive oil
6 fresh garlic cloves
1/3 cup fresh cilantro or parsley
2 tablespoons cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets, about 1/2 inch thick
lemon wedges (to garnish)

Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes. Mix first six ingredients in a blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed. Fish is done when it flakes easily (about 5 minutes).

Other Answers:
Wahoo?? Never heard of it.

for fried Wahoo: cut off Wahoo; roll in batter and fry until crispy

for baked Wahoo: cut off Wahoo; toss in 8x8 pan with 1 cup worsteshire sauce; bake at 350 uncovered for about 30 min

any questions?
Source(s):
Loraina Bobit's culinary arts Lainie's Wahoo Marinade
This was given to me when I requested a recipe for Wahoo by Lainie It turned out absolutly fantastic I used the leftover sauce on Angel hair pasta it was like pesto without the nuts My Daughter called it the best pasta in the World!
1/2 cup butter, melted
1/2 cup extra-virgin olive oil
6 fresh garlic cloves
1/3 cup fresh cilantro or parsley
2 tablespoons cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets, about 1/2 inch thick
lemon wedges (to garnish)

4-6 servings

40 minutes 20 mins prep

Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes. Mix first six ingredients in a blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed. Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges

Wahoo recipe
Scale ingredients to servings
1 shot 151 proof rum
1 shot amaretto almond liqueur
pineapple juice
Pour 151 proof rum and amaretto over ice in an old-fashioned glass. Top off with pineapple juice (to taste), and serve.

Baked Wahoo Cayman-style
Serves 4 to 6

Similar to mackerel, wahoo is an ocean fish with white, delicate, flaky meat. It is found in the waters of the Caribbean and off the coast of Florida.

1 1/2 lbs. wahoo, cut in to large chunks
Juice of 1 lime
1 can coconut milk
1 Scotch Bonnet pepper (see note) diced
1 small green pepper, diced
1 small red pepper, diced
1 medium Vidalia or other sweet onion, diced
2 medium tomatoes, diced
2 ripe plantains, peeled and sliced diagonally

Preheat oven to 375o F.

Place the fish in a large baking pan. Pour over the coconut milk and the lime juice.
Add the vegetables and plantains, pressing them lightly onto and around the fish, submerging them in the coconut milk. Bake approximately 20 minutes, or until the fish flakes easily.

Cook’s Note: Known as “wiri wiri” in the islands, the Scotch bonnet pepper contributes its fiery heat to world-famous jerk seasoning. Named for their wrinkled crowns, these little peppers look like walnut-sized lanterns, and come in a rainbow of colors. When handling, wear gloves and avoid contact with skin or eyes. Discard the seeds to lessen the “heat” of the peppers.



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