Wahoo, also known in Hawaii as Ono, is a fantastic fish for grilling, with its rich, flaky, super-succulent meat. It’s found all over the world, in warm water, and is generally not susceptible to overfishing because it doesn’t swim in tight schools and is usually caught only via hook & line. This also tends to make it a scarce offering at most seafood markets, but ask around & you may get lucky. Remoulade is a family of sauces originating in France, but appropriated and amended by culinary cultures everywhere. My version for this recipe borrows a bit from the New Orleans tradition, but I think I can safely say you’ve never had anything quite like it. Green and tart and creamy and piquant, it is a dashing accompaniment to the grilled wahoo.
Grilled Wahoo with Green Remoulade
1/3 cup (firmly packed) flat-leaf parsley
1/3 cup green onion, chopped
1/2 jalapeño pepper, seeded, pithed & chopped
3 cloves garlic, pressed
1 hard-boiled egg, peeled & chopped
2 tablespoons extra virgin olive oil
2 tablespoons dry white wine
2 tablespoons creole mustard
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
2 half-pound wahoo steaks
Purée all ingredients in blender or small food processor (this one works great); should make about 3/4 cup of sauce. Marinate wahoo in half of sauce for 1 hour & reserve other half for plate. Grill wahoo over high indirect heat until just done, about 10 minutes, turning once. (Painting the grill with a bunch of oil-soaked paper towels will aide in the turning). Pour remaining sauce on two plates and turn plates to distribute sauce to your liking; add wahoo & serve.