This pan seared wahoo saku block recipe is super quick and simple for an extra tasty fish dinner that can be enjoyed at a moment's notice. It's ready to eat in just 10 minutes, making this a great option for any last-minute meals. Serve it alongside some drawn butter and enjoy this delicious dinner.
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There are so many fish in the sea and they all have different flavors and textures. I love getting to experiment and try them all out using different cooking methods and ingredients.
I will say that this pan-seared wahoo really blew my expectations out of the water (no pun intended). It was so easy to prepare and has a flavor that everyone can enjoy!
🥘 Ingredients
You only need a few ingredients for this simple fish recipe. Some simple salt and pepper are all that is needed because the wahoo itself is so tasty!
- Wahoo Saku Block - 1 pound of wahoo saku blocks. If you can't find these blocks in your grocery store then you can always order them online!
- Coconut Oil - ½ tablespoon of coconut oil or your preferred cooking oil.
- Salt & Pepper - ¼ teaspoon of both salt and pepper.
- Lemon - 1 large lemon that has been cut into wedges for serving.
- Parsley (optional) - 1 tablespoon of chopped fresh parsley for garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Pan Sear A Wahoo Saku Block
This wahoo can be pan-seared just like so many other varieties of fish, so there isn't anything tricky or complicated here. Just grab your skillet, a spatula or tongs, and some measuring spoons to get started.
This recipe is for 2 servings, depending on how hungry you are.
- Rinse. Get started by rinsing your 1 pound of wahoo saku blocks under cool water and then patting them dry with a paper towel.
- Heat. Add ½ tablespoon of coconut oil to a large skillet or frying pan and place it over medium-high heat.
- Season. Once the oil is hot and shimmering, season both sides of the fish with ¼ teaspoon of both salt and pepper and then place them into the hot pan.
- Sear. Cook the fish for 2-3 minutes per side, or until it easily flakes with a fork.
- Serve. Transfer the cooked wahoo saku blocks to a plate, garnish with 1 tablespoon of chopped parsley if desired, and serve them with lemon wedges and drawn butter.
Serve with some drawn butter for the best flavor. As for sides, it can really be paired with any of your favorite recipes. Take a look at my post on what to serve with fish for some ideas.
💭 Angela's Pro Tips & Recipe Notes
- You can also pan-sear your wahoo saku blocks with a tasty sesame crust! This method will result in a nicely seared exterior and a center that is still raw, similar to this delicious ahi tuna.
- To do so, mix together 2 tablespoons each of sesame seeds and black sesame seeds, 1 teaspoon of coarse sugar, 1 teaspoon of salt, and ½ teaspoon of both pepper and Italian seasoning.
- Pat your wahoo blocks dry and brush them with a tablespoon of soy sauce.
- Sprinkle the sesame blend over the fish and use your hands to gently press the mixture onto the fish so that it sticks.
- From here, you can follow the same directions as written above. Heat your oil and then use tongs to sear each side of the fish for 60-90 seconds each.
- You don't want to overcook your fish. You'll know it's done cooking when the color is opaque and the meat easily flakes with a fork.
- This wahoo tastes amazing when served alongside some drawn butter.
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🥡 Storing & Reheating
Any leftovers should be placed into a sealed container and stored in the refrigerator for up to 3 days.
To reheat, place your fish into a baking dish and tightly cover it with foil. Bake it in the oven at 275°F (140°C) until heated through.
❓ Recipe FAQs
Wahoo fish has a mild flavor with meat that is firm and lean. The flavor could be compared to an ultra-light and lean version of tuna. It isn't oily and does not have a fishy taste.
While wahoo is a very versatile fish, it does benefit from being cooked using the same methods that would be ideal for a fish with a low-fat content in order to avoid drying out the meat. You can enjoy this fish grilled, poached, pan-seared, smoked, and broiled.
Nope. These are two different varieties of fish. You may see wahoo fish under the names of barracuda, kingfish, or queen fish while mahi mahi is the same as a dolphin fish. Take a look at my post dedicated to mahi mahi here!
🐠 More Tasty Fish Recipes
- Butter Poached Monkfish - This underrated fish is so incredibly delicious that it literally tastes just like lobster.
- Deep Fried Catfish - A comforting and Southern-inspired dish that pairs great with some French fries.
- Blackened Cod - Codfish is coated with homemade blackened seasoning for a dish that really packs a punch.
- Salmon In White Wine Sauce - Tender salmon is smothered in a creamy white wine sauce.
- Grilled Jamaican Jerk Red Snapper - This tasty dish features Jamaican flavors for a zesty and bold meal.
- Baked Tuna Steaks - These tuna steaks are prepared in the oven for an ultra-easy dish.
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📖 Recipe Card
Pan Seared Wahoo Saku Block
Ingredients
- 1 lb wahoo saku block
- ½ tablespoon coconut oil
- ¼ teaspoon each, salt & pepper
- 1 large lemon (cut into wedges for serving)
- 1 tablespoon parsley (chopped for garnish, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Get started by rinsing your wahoo saku blocks under cool water and then patting them dry with a paper towel.
- Add the coconut oil to a large skillet or frying pan and place it over medium-high heat.
- Once the oil is hot and shimmering, season both sides of the fish with salt and pepper and then place them into the hot pan.
- Cook the fish for 2-3 minutes per side, or until it easily flakes with a fork.
- Transfer the cooked wahoo saku blocks to a plate, garnish with parsley if desired, and serve them with lemon wedges and drawn butter.
Notes
- You can also pan-sear your wahoo saku blocks with a tasty sesame crust! This method will result in a nicely seared exterior and a center that is still raw, similar to this delicious ahi tuna!
- To do so, mix together 2 tablespoons each of sesame seeds and black sesame seeds, 1 teaspoon of coarse sugar, 1 teaspoon of salt, and ½ teaspoon of both pepper and Italian seasoning.
- Pat your wahoo blocks dry and brush them with a tablespoon of soy sauce.
- Sprinkle the sesame blend over the fish and use your hands to gently press the mixture onto the fish so that it sticks.
- From here, you can follow the same directions as written above. Heat your oil and then use tongs to sear each side of the fish for 60-90 seconds each.
- You don't want to overcook your fish. You'll know it's done cooking when the color is opaque and the meat easily flakes with a fork.
- This wahoo tastes amazing when served alongside some drawn butter!
- To store: Any leftovers should be placed into a sealed container and stored in the refrigerator for up to 3 days.
- To reheat: Place your fish into a baking dish and tightly cover it with foil. Bake it in the oven at 275°F (140°C) until heated through.
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