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Wahoo (Ono)Easy
Grilled Wahoo with Mango Salsa — 20 Minutes to Paradise
Prep: 10 minCook: 10 minServes: 2-3
Wahoo — or Ono, meaning 'sweet' in Hawaiian — is the filet mignon of offshore fish. Firm, dense, and clean-tasting with a texture similar to swordfish but more delicate. A quick grill and a bright mango salsa are all this fish needs. If you've got wahoo on ice, this is the recipe.
Pat wahoo steaks dry and brush with olive oil. Season with salt, pepper, and smoked paprika.
Grill over high heat (450-500°F). Clean and oil grates well first.
Cook 3-4 minutes per side for 1-inch steaks. Wahoo cooks fast — don't walk away.
While fish grills, combine mango, bell pepper, onion, jalapeño, lime juice, and cilantro.
Season salsa with a pinch of salt. Let it sit at room temp to blend flavors.
Fish is done when opaque through the center and internal temp is 130°F.
Let rest 2 minutes. Serve topped with generous spoonfuls of mango salsa.
Wahoo is lean — it dries out fast. Cook to medium (130°F) max. If it flakes apart on the grill, it's already overdone. The mango salsa cuts through the richness and adds a fresh tropical punch that pairs perfectly with wahoo's clean flavor.
