3 Delicious Ways to Cook Wahoo (Ono)

Co-authored by Hunter Rising

Last Updated: April 4, 2022 References Tested

The name probably caught your eye when you passed the seafood section at the supermarket. If you bought some wahoo and don’t quite know what to do with it, we have you covered! Wahoo, also called ono, is a tropical fish that has delicious white meat with delicate flavors.^{[1]
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Research source} Since other flavors can easily overpower the fish, it’s best to use simple marinades but you can cook it however you’d like. With just a few other ingredients, you’ll be enjoying a mouth-watering meal!

Ingredients

Pan-Seared Wahoo

2 wahoo fillets
1 ¹⁄₂ tablespoons (22 ml) of olive oil
Pinch of salt
Pinch of pepper
½ tablespoon (7 g) of unsalted butter

Makes 2 servings

Baked Wahoo with Herbs

4 wahoo fillets
2 lemons
1–2 tablespoons (15–30 ml) of olive oil
8 tablespoons (30 g) of minced parsley
Pinch of salt and pepper
2 cloves of garlic

Makes 4 servings

Grilled Wahoo

4 wahoo fillets
3 tablespoons (42 g) of butter
1 teaspoon (2 g) of lemon zest
2 tablespoons (30 ml) of lime juice
½ tablespoon (4 g) of paprika
½ teaspoon (3 g) of salt
¼ teaspoon (0.6 g) of black pepper

Makes 4 servings

Method 1

Method 1 of 3:

Pan-Seared Wahoo

1
Coat the wahoo lightly with olive oil. Set the wahoo fillets on a plate or tray and drizzle about ¹⁄₂ tablespoon (7.4 ml) of olive oil over both pieces of fish. Use your hands or a kitchen brush to spread the olive oil on all sides of the wahoo so it doesn’t stick to the pan.^{[2]
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- Save the rest of your olive oil for coating the pan.
- You don’t have to remove the skins from your wahoo fillets if they’re still attached. The skins are completely edible after you cook them.
- Be sure to wash your hands thoroughly after handling raw fish so you don’t spread any bacteria or foodborne illnesses.^{[3]
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2
Season your wahoo with salt and pepper. Take a pinch of salt and pepper and sprinkle it on your fish. Turn the pieces over and season each side of the fish so it has a consistent flavor throughout.^{[4]
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- The amount of salt and pepper you use all depends on your personal preferences.
- You can use any spices or seasonings you want. Feel free to experiment and try out new flavors, such as paprika, red pepper flakes, or garlic!^{[5]
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3
Heat olive oil in a skillet over medium-high heat. Add 1 tablespoon (15 ml) of olive oil to a non-stick skillet and put it on your stove. Turn the burner onto medium-high heat and let the oil warm up. Once the olive oil starts bubbling and rippling, it’s hot enough to start cooking your fish.^{[6]
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4
Lay the fish in the skillet and cover the pan. Slowly place the fillets in the pan with the meat side down if they still have the skin on. Otherwise, you can start cooking them on any side. Make sure the fish are spaced out around the pan so it’s not too overcrowded, or else they won’t cook properly.^{[7]
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Research source} Put a lid on the pan so the oil doesn’t splatter.^{[8]
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- Be careful when putting your wahoo in the pan since hot oil could bubble and land on your skin. Try to lay the skillets away from you so it’s less likely to splatter.
5
Let the wahoo cook for 3–4 minutes. Don’t touch or move the fillets at all since the pieces could break apart. Instead, leave them alone so the bottom sides of the fish cook through.^{[9]
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6
Flip the fish over and let it cook for another 3 minutes. Carefully slide a spatula underneath the fillet and gently turn it over to the other side. Put the lid back on the pan and leave your fish for another 3 minutes so it cooks through.^{[10]
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- As a rule of thumb, cook your fish for 3 minutes per side for every ¹⁄₂ inch (1.3 cm) of thickness.^{[11]
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7
Check the fish’s temperature to see if it’s above 145 °F (63 °C). Stick a meat thermometer into the thickest part of the fish and wait for the reading. If the temperature is at least 145 °F (63 °C), then you’re finished cooking your fish. If it’s any lower, cook it for another 1–2 minutes before checking the temperature again.^{[12]
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- Avoid eating raw or undercooked fish since it might give you a foodborne illness.
8
Melt butter over each of the fillets if you want a richer flavor. If you really want to enhance the flavor of your fish, put ¼ tablespoon (3.5 g) of unsalted butter on top of each fillet. Let the butter melt onto the meat so it can absorb the flavor. Wait for the butter to melt completely before serving your fish.^{[13]
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- You don’t have to put butter on your fish if you don’t want to.
9
Serve the fish with lemon and parsley. Immediately plate your wahoo and enjoy it while it’s still hot. If you want to bring out some of the other flavors, squeeze a lemon wedge on the fish to add a hint of citrus. You can also use fresh chopped parsley to add some more color to the dish.^{[14]
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- Enjoy your fish with a refreshing side, such as a salad.
- If you have any leftovers, you can keep them in an airtight container in the fridge for up to 4 days.^{[15]
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Method 2

Method 2 of 3:

Baked Wahoo with Herbs

1
Preheat your oven to 350 °F (177 °C). Set one of your oven racks to the center position before you start. Let your oven warm up completely before you start cooking to ensure the wahoo reaches the right internal temperature.^{[16]
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2
Space the fillets out on a rimmed baking tray. Choose a baking tray that has a rim so nothing spills over the edge. Evenly space your pieces of fish on the tray so they aren’t overcrowded and cook thoroughly.^{[17]
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- If you don’t want as much of a mess to clean up when you’re finished cooking, then cover it with a sheet of aluminum foil first.
3
Top the fillets with lemon slices and lemon juice. Cut a thin slice of lemon for each piece of fish you’re cooking. Place the slices on top of the fillets so the flavors can absorb into the meat while they cook. Squeeze the juice from whatever you have leftover from the lemon for an added hint of citrus to the meat.^{[18]
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- If you don’t have enough juice from the leftover piece of lemon, it’s okay to use another lemon or prepackaged lemon juice.
4
Drizzle the wahoo with olive oil. Use a total of 1–2 tablespoons (15–30 ml) of olive oil for all of your wahoo fillets. Lightly pour the olive oil over the meat and use a kitchen brush to coat the other sides. Spread the oil into a thin layer over each piece of fish.^{[19]
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5
Sprinkle salt, pepper, and parsley over the fish. You can use fresh or dried parsley for your fish. Spread a total of 2 tablespoons (7.5 g) of parsley over the fillets. Then take a pinch of salt and pepper for each piece of fish and sprinkle it over the meat for seasoning.^{[20]
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- You can use as little or as much salt and pepper you want. It all depends on how strong you want to season the fish. Only use a pinch at a time since it can be really easy to over-season.
6
Cover the baking tray with foil and cook the fish for 15–20 minutes. Rip a piece of aluminum foil that’s large enough to wrap around the sides of the baking tray. Put the foil on top of the tray and fold the edges underneath. Put your tray of fish on the center rack of your oven and leave it alone while it cooks.^{[21]
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- The foil will trap steam and make your fish cook faster.
7
Combine chopped parsley, garlic, lemon zest, and salt to make an herbal garnish. While your fish is cooking, you have the perfect time to prepare a delicious gremolata, or garnish. Put 6 tablespoons (22.5 g) of chopped parsley, the zest of 1 lemon, 2 cloves of garlic, and a pinch of salt into a mixing bowl and stir it together. Make sure you thoroughly combine all the ingredients.^{[22]
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- If you want the garnish to have a paste-like consistency, add 2 tablespoons (30 ml) of olive oil.
8
Test the fish to see if it’s over 145 °F (63 °C). Take your fish out of the oven and peel the foil off of the tray. Your fish should look opaque and flake apart easily if it’s finished, but still check the internal temperature to be sure. If the thickest part of the fillet is at least 145 °F (63 °C), then you’re finished cooking.^{[23]
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- If your wahoo isn’t finished cooking, cover it and put it back in your oven for another 2–3 minutes.
9
Serve the fish with a dollop of your garnish. Enjoy your fish right out of the oven so it’s hot. Take a spoonful of your garnish and place it on top of your fish right before you eat it so the flavors have a chance to infuse.^{[24]
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- Store leftovers in an airtight container for 3–4 days in your fridge.^{[25]
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Method 3

Method 3 of 3:

Grilled Wahoo

1
Warm up your grill to high heat. If you’re using a gas or electric grill, turn the dial to high and let it warm up completely.^{[26]
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2
Combine butter, lime juice, lemon zest, paprika, salt, and pepper for a marinade. Wahoo is a delicate fish, so keep your marinade simple so you don’t overpower the flavor. Melt 3 tablespoons (42 g) of butter and add 2 tablespoons (30 ml) of lime juice. Sprinkle in 1 teaspoon (2 g) of lemon zest, ½ tablespoon (4 g) of paprika, ½ teaspoon (3 g) of salt, and ¼ teaspoon (0.6 g) of black pepper and whisk it together.
- You don’t need to use a marinade if you don’t want any additional flavors. Just be sure to spread oil on the grill grates before you cook so the wahoo doesn’t stick to it.
3
Cover your wahoo fillets with your marinade for 30 minutes. Set the meat on a lipped tray so you can carry it out to your grill. Use a kitchen brush to spread the marinade over your fillets. Make sure you coat the pieces evenly and let them sit for about 30 minutes so the flavor absorbs into the meat.^{[27]
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- While some sources say to refrigerate the fish right before you cook it, it could cause the fish to cook unevenly or make it dry out. Leave it out at room temperature for about 15 minutes.^{[28]
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4
Grill the fish for 3–4 minutes on the first side. Lay your fillets on the grill and leave them alone while they’re cooking. Let the meat develop a char while it cooks for a classic grilled flavor.^{[29]
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- It doesn’t matter which side you start cooking your fish on.
5
Flip the fillets and cook the other side for another 4–5 minutes. Once the first side finishes cooking, use a spatula to gently turn the fish over to the other side. Let your wahoo fillets cook undisturbed for around 5 minutes. Use a food thermometer in the thickest part of the fish to check if it’s reached at least 145 °F (63 °C). Otherwise, it’s not safe to eat.^{[30]
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- Your wahoo fillets will look opaque and flaky when they’re finished.
6
Serve the wahoo while it’s still hot. Take the wahoo off of your grill and eat them while they’re hot so you can enjoy their full flavor. Enjoy fresh greens or a salad as a side to pair with your fish.^{[31]
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- You can keep leftover wahoo in your fridge for about 4 days before you need to throw it out.^{[32]
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Warnings

Practice safe knife skills when you’re in the kitchen so you don’t accidentally cut yourself.

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Always cook fish to an internal temperature of 145 °F (63 °C), or else you might risk getting a foodborne illness.^{[33]
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