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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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.