Entree: Bermuda – Central Culinary Region – Grilled Wahoo (Citrus- and herb-seasoned grilled wahoo fillets cooked simply over high heat)

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 15 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

- 4 wahoo fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1 tbsp (15 ml) Dijon mustard or Bermudian-style mustard if available
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) coarse sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges, for serving

Instructions

1. In a small bowl whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, thyme, smoked paprika, salt, and pepper to make the marinade.
2. Place wahoo fillets in a shallow dish or resealable bag and pour half the marinade over the fish, turning to coat. Reserve the other half of the marinade for basting. Marinate in the refrigerator for 20–30 minutes.
3. Preheat a grill or grill pan to medium-high heat and oil the grates. Pat fillets lightly with paper towel to remove excess marinade before placing on the grill.
4. Grill fillets 3–4 minutes per side, depending on thickness, basting once with reserved marinade and finishing with a brush of melted butter during the last minute. Fish is done when it flakes easily and registers about 135–140°F (57–60°C).
5. Remove from grill, let rest 2 minutes, garnish with chopped parsley and serve with lemon wedges.