Store any leftovers in the air tight container in the fridge for up to 4 days. Drizzle olive oil and a little bit of balsamic vinegar and enjoy your healthy dinner! Leftovers Make a fresh spring salad with romaine lettuce or arugula, kale, cherry tomatoes, onion and cucumbers. Roasted, mashed or simply boiled potatoes, couscous, grilled vegetables or pasta are all great side dishes too. This recipe is low carb, low fat, and low calorie – but with BIG bold flavors! Side dishesĪny rice side dish is great for white fish or any other seafood recipe. We also use only 1 tablespoon of butter to sear the lean wahoo fish in a skillet. Do not move the fish during cooking, only flip once.Ībsolutely it is! The “blackening” comes from a combination of spices that are simple dried herbs with just a bit of salt. Add cobia and cook 3 minutes on each side. Make sure the skillet is very hot before adding fish.
Cover wahoo blocks with the seasonings completely. I used garlic powder, thyme, pinch of cumin, black pepper, paprika and salt. Rinse fillets with cold running water and pat dry with paper towels. Leave fillets in the fridge overnight or just on the counter for couple hours. If you have frozen fish you will need to defrost it first. It helps to cut through the “fishiness” so all you taste is the lovely flavors of the fish and blackening seasoning. A generous squeeze of fresh lemon to finish the dish adds acid to the blackened wahoo. Deeply savory and umami, garlic brings every flavor together in one big happy spice family. Either of these dried herbs adds a bright but earthy and comforting taste to the blend. Rather mellow, earthy spice that pairs perfectly with bold black pepper and paprika. Freshly ground gives the biggest punch of delicious spiciness.Ĭumin.
Smoky and deep, it instantly gives dishes a slightly grilled/smoked taste.īlack pepper. Essential cooking spice to emphasize all other flavors. Unsalted butter is best to keep the sodium content minimal but without lacking any flavor.
Because this is a very large fish, wahoo is sold in thick cuts called “blocks” rather than as whole fillets.īutter. It’s great to serve as a healthy and simple dinner with some serious pizazz! Recipe ingredients So every bite has the perfect balance of heat!īest of all, the dish is ready to serve in only about 15 minutes from start to finish. It’s slightly crisp with layers of peppery, earthy, and smoky flavors wrapped around flaky, tender, and mild white fish. This creates a spicy “blackened” crust that is irresistible… We use this spice combo to coat thick pieces of tender wahoo saku, then sear them with butter in a hot skillet. The iconic blackening seasoning is a simple but powerful blend of common kitchen spices, like black pepper and cumin. This blackened wahoo recipe is a wonderful example! In fact with just a handful of key ingredients and a skillet you can make a restaurant-quality dish in a snap. If you’ve been on this site for more than a minute or two you already know that busy weeknight meals do not – and should not! – have to be boring. If you like air fried fish or seafood in general, you will love my air fryer haddockrecipe. It’s perfect for an exciting meal any night of the week! Blackened wahoo is a bold and delicious seafood dish that has just the right kick of heat! But while the flaky and tender fish is crusted with vibrant flavors, this recipe is easy to make on the stovetop in less than 15 minutes.
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