Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen
12 to 14 ounce Wahoo fillets, about 1-2 inches thick
2 tbsp olive oil (plus more for fish)
2 garlic cloves, minced
2 anchovies, packed in oil, chopped
1 1/2 cups cherry or grape tomatoes, halved
2 tsp capers, drained
1/4 cup Kalamata olives, chopped
1/2 lemon, zested and juiced
1 tsp fresh oregano, chopped
1 tsp fresh parsley, roughly chopped
Heat the grill or grillpan over the stove on high heat. Pat the fillet dry and cut it into 4 equal portions. Brush all sides of the fish with olive oil and season with salt and pepper. Grill for 4-5 minutes per side or until the fish is almost cooked through. Remove from grill and set aside. (It will cook more in the sauce later.)
While the fish is grilling, mince your garlic. Pile the minced garlic together on your cutting board. Sprinkle with salt, tilt your knife and drag it over the garlic, scraping it across the surface of the board. Pile up the garlic again and scrape again. Repeat until the garlic is a smooth paste.
In a medium skillet, heat the olive oil over high heat. Add the garlic paste, chopped anchovies, and cherry tomatoes. Cook until the tomatoes wilt and turn into a rustic sauce, about 5 minutes. Best to use a cast iron skillet, if you have one.
Add the capers, chopped olives, lemon zest, lemon juice and freshly chopped oregano to the sauce. Cook for 1 minute.
Transfer the grilled fillets into the sauce and heat through for about 1 minute.
Transfer to a large platter and sprinkle the entire dish with freshly chopped parsley. Serve immediately.
Cover & Recipe via Big Chin Kitchen