Buzz
The name 'wahoo' (also known as striped mackerel) will likely catch your attention when you walk through the seafood section of a supermarket. If you’ve bought this fish and are unsure what to do with it, we’re here to guide you! Wahoo, also called herring mackerel, is a tropical fish with tender, white flesh and a delicate flavor. The taste of wahoo is quite subtle, so it’s best to season it simply, though how you choose to prepare it is up to you. Add just a few ingredients, and you’ll have a delicious meal ready to enjoy!
Ingredients
Grilled Fish
- 2 fillets of wahoo fish
- 1.5 teaspoons of olive oil
- A pinch of salt
- A pinch of pepper
- ½ tablespoon of unsalted butter
Serves 2
Baked Fish with Herbs
- 4 fillets of wahoo fish
- 2 lemons
- 1-2 tablespoons (15-30 ml) of olive oil
- 8 tablespoons (30 g) of chopped parsley
- A pinch of salt and pepper
- 2 cloves of garlic
Serves 4
Grilled Fish
- 4 pieces of mackerel fillet
- 3 tablespoons (40 g) butter
- 1 teaspoon (2 g) lemon zest
- ½ tablespoon (4 g) chili flakes
- ½ teaspoon (3 g) salt
- ¼ teaspoon (0.5 g) black pepper
Serves 4 portions
Steps
Grilled Fish
Drizzle a thin layer of olive oil over the fish fillets. Place the fillets on a plate or tray and drizzle about ½ teaspoon of olive oil over both fillets. Use your hands or a brush to evenly coat all surfaces of the fish to prevent sticking during cooking.
- The remaining olive oil will be used to coat the bottom of the pan.
- You do not need to remove the skin if the fillet still has it. Mackerel skin is edible after grilling.
- Make sure to wash your hands thoroughly after handling raw fish to avoid spreading bacteria or foodborne illnesses.
Season the fish with salt and pepper. Sprinkle a pinch of salt and pepper on the fish. Flip the fish over to season both sides evenly so the flavors soak in.
- Adjust the amount of salt and pepper based on your taste preferences.
- Feel free to experiment with other seasonings or spices, such as bird's eye chili, red chili, freshly ground black pepper, or garlic!
Heat olive oil in a pan over medium-high heat. Add 1 tablespoon of olive oil to a non-stick pan and place it on the stove. Turn the heat to medium-high and wait until the oil heats up. When small bubbles start to form and the oil begins to simmer, it means the oil is hot enough to start pan-frying the fish.
Place the fish in the pan and cover it with a lid. Carefully lay the fillets of fish in the pan with the flesh side down if the fish has skin. Be sure to leave some space between the pieces so they don't overcrowd, which can prevent them from cooking properly. Cover the pan to avoid oil splattering.
- Be cautious when adding the fish to the pan, as hot oil can splatter. Stand at a safe distance to minimize the risk of burns.
Pan-fry the fish for 3-4 minutes on one side. Don't move or touch the fish too much as it could break apart. Let it cook undisturbed until the bottom of the fish is completely browned.
Flip the fish and cook for another 3 minutes. Carefully slide a spatula under the fish and gently flip it. Cover the pan again and continue cooking for another 3 minutes until the fish is fully cooked.
- A general rule is to pan-fry each side of the fish for 3 minutes for every 1.3 cm thickness.
Check the fish's internal temperature to ensure it has reached 63°C or higher. Insert a food thermometer into the thickest part of the fish and wait for the reading. If the temperature is at least 63°C, the fish is fully cooked. If the reading is lower, you will need to pan-fry it for an additional 1-2 minutes before checking again.
- Avoid eating raw or undercooked fish, as it could lead to food poisoning.
Add butter to each fillet if you prefer a richer, buttery flavor. To enhance the taste, place ¼ tablespoon of unsalted butter on each fish fillet. The butter will melt and infuse into the fish. Wait until the butter is fully melted before serving.
- Butter is optional and can be skipped if you don’t prefer it.
Serve the pan-seared mackerel with lemon and parsley. Place the pan-seared fish on a plate and serve while hot. If desired, squeeze a little lemon juice over the fish for a citrusy kick. You can also sprinkle some finely chopped parsley on top to add color and freshness.
- Pair the fish with a refreshing side dish, such as a salad.
- If you have leftovers, store the fish in an airtight container in the fridge for up to 4 days.
Baked fish with herbs
Preheat the oven to 177°C. Place a rack in the center of the oven before starting. Wait for the oven to fully heat up before you begin baking to ensure the fish reaches the right internal temperature.
Place the fish fillets on a rimmed baking sheet. Using a rimmed baking sheet helps prevent any ingredients from spilling over. Arrange the fish fillets evenly spaced on the sheet so they aren’t crowded. This ensures even cooking.
- If you want to make cleanup easier after cooking, consider lining the baking sheet with aluminum foil.
Place lemon slices and drizzle lemon juice over the fish fillets. Cut a thin slice of lemon for each fillet. Lay the lemon slices over the fish so the flavor infuses as it bakes. Squeeze the remaining lemon pieces to add a fresh tangy taste.
- If the leftover lemon doesn’t provide enough juice, you can use an additional lemon or bottled lemon juice.
Drizzle olive oil over the fish. Use 1-2 tablespoons (15-30 ml) of olive oil to coat the fish fillets. Drizzle the oil over the fish and use a brush to spread it evenly on the other side. Apply a thin layer of oil on each fillet.
Sprinkle salt, pepper, and parsley on the fish. You can use fresh or dried parsley to add flavor to the dish. Sprinkle about 2 tablespoons of parsley over the fillets, then season each fillet with a pinch of salt and pepper.
- The amount of salt and pepper is up to your personal taste. Sprinkle a little at a time to avoid over-seasoning.
Cover the fish with aluminum foil and bake for 15-20 minutes. Tear off a piece of foil large enough to cover the edges of the baking sheet. Place the foil over the sheet and fold the edges under the rim. Place the baking sheet on the middle rack of the oven and bake undisturbed.
- The foil will trap steam inside and help cook the fish more quickly.
Mix chopped parsley, garlic, lemon zest, and salt to create a herb seasoning. While the fish is baking in the oven, this is the perfect time to prepare your seasoning mix. In a bowl, combine 6 tablespoons (20g) of parsley, the zest of one lemon, 2 garlic cloves, and a pinch of salt. Be sure to mix everything well.
- If you'd like a thicker consistency for your seasoning, add 2 tablespoons (30 ml) of olive oil.
Check the fish's temperature to ensure it's reached 63°C. Take the fish out of the oven and unwrap the foil. The fish should appear opaque and flake easily, but it's best to measure the internal temperature. If the thickest part of the fish reaches 63°C or more, it is fully cooked.
- If the fish isn't done, cover it back up and bake for another 2-3 minutes.
Serve the grilled fish with a spoonful of the prepared garnish. Enjoy the fish right after it comes out of the oven, served hot. Spoon a generous amount of garnish over the fish just before eating to infuse the flavors.
- If there are leftovers, store the grilled fish in an airtight container and refrigerate for up to 3-4 days.
Grilled Fish
Preheat the grill on high heat. If you're using a gas or electric grill, set the temperature to high and wait for it to heat up completely. If you're using a charcoal grill, position the grill about 10 cm above the coals to ensure it’s hot enough. Wait for the coals to burn down before you start grilling.
Combine butter, lemon juice, lemon zest, bird's eye chili, pepper, and salt to create the marinade. Mackerel is a mild-flavored fish, so it’s important to use simple seasonings that won’t overpower its delicate taste. Melt 3 tablespoons (40g) of butter and mix in 2 tablespoons (30ml) of lemon juice. Add 1 teaspoon (2g) of lemon zest, ½ tablespoon (4g) of bird's eye chili, ½ teaspoon (3g) of salt, and ¼ teaspoon (0.5g) of black pepper. Stir well to combine.
- If you prefer, you can skip the marinade. Just make sure to oil the grill before placing the fish to prevent sticking.
Marinate the fish for 30 minutes. Place the fish in a rimmed dish for easy transport to the grill. Use a brush to coat the fish fillets with the marinade, making sure each piece is evenly covered. Let the fish sit for 30 minutes to allow the flavors to infuse.
- While some recommend refrigerating the fish before grilling, this could lead to uneven cooking or dryness. It’s better to let the fish sit at room temperature for around 15 minutes before grilling.
Grill the fish for 3-4 minutes on the first side. Place the fillets on the grill and let them cook undisturbed. Grill until the fish develops a slight char for that classic grilled flavor.
- You can choose either side to start with when grilling.
Flip the fish and grill for an additional 4-5 minutes. Once the first side is cooked, gently flip the fillets using a spatula. Let them cook for another 4-5 minutes. Use a food thermometer to check the thickest part of the fish, ensuring it reaches 63°C for safety.
- The fish should become opaque and flake easily when fully cooked.
Serve the grilled fish while it's still hot. Remove the fish from the grill and enjoy it immediately while it's still warm to fully appreciate its flavor. Serve it alongside fresh greens or a salad.
- Leftover grilled fish can be refrigerated for up to 4 days.
Tips
- Mackerel is a versatile fish, so feel free to experiment with different spices and seasonings to discover what suits your taste!
Warnings
- Master safe knife skills to avoid accidental cuts.
- Always grill the fish until the internal temperature reaches 63°C to prevent the risk of foodborne illnesses.
Things You’ll Need
Pan-Seared Fish
- Measuring spoon
- Stove
- Covered frying pan
- Cooking spatula
- Plate
Oven-Baked Fish with Herbs
- Oven
- Cutting board
- Chef's knife
- Baking tray
- Measuring spoon
- Aluminum foil
- Mixing bowl
- Plate
Grilled Fish
- Grill rack
- Mixing bowl
- Baking tray
- Oil brush
- Cooking spatula
- Plate
