Entree: Norfolk Island – Grilled Wahoo (Charcoal-grilled wahoo fillets seasoned with citrus, garlic, and island herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 30 min

Ingredients

- 4 wahoo fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lime juice
- 2 tsp (10 ml) soy sauce
- 2 tsp (10 ml) brown sugar
- 3 cloves garlic, minced
- 1 tbsp (15 ml) finely chopped fresh cilantro
- 1 tbsp (15 ml) finely chopped fresh parsley or island herbs
- 1 tsp (5 ml) grated lime zest
- 1/2 tsp (2.5 ml) red chili flakes or to taste
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) butter, optional for finishing
- Lime wedges for serving

Instructions

1. Whisk together olive oil, lime juice, soy sauce, brown sugar, minced garlic, cilantro, parsley, lime zest, chili flakes, salt, and pepper in a shallow dish to make the marinade.
2. Place the wahoo fillets in the dish and turn to coat; cover and refrigerate for 15 to 30 minutes while you preheat the grill.
3. Preheat a charcoal or gas grill to medium-high heat (about 400°F / 200°C) and oil the grates to prevent sticking.
4. Remove fillets from the marinade and let excess drip off; reserve the marinade. Place fillets on the grill and cook 3 to 5 minutes per side depending on thickness, brushing once with reserved marinade, until opaque and flaky and internal temperature reaches 135–140°F (57–60°C).
5. If desired, add a pat of butter to each fillet in the final minute to melt and gloss the fish. Transfer to a platter, rest 2 minutes, and serve with lime wedges.