Wasabi Sesame Crusted Wahoo
This wahoo dish is a symphony of flavors, with a crispy sesame-almond crust that yields to a tender, moist interior. The wasabi marinade adds a subtle kick that complements the richness of the fish, while the coconut aminos and rice vinegar provide a touch of sweetness and acidity. It's a dish that's both elegant and approachable, perfect for a special occasion or a weeknight meal.
Wahoo, a fast-swimming, pelagic fish found in tropical and subtropical waters, has been a staple in coastal cuisines for centuries. Its firm, mild-flavored flesh makes it a versatile fish that can be cooked in a variety of ways. This recipe draws inspiration from both Japanese and Hawaiian traditions, combining the delicate flavors of wasabi and rice vinegar with the nutty richness of sesame seeds and almond flour. The result is a dish that is both unique and delicious, showcasing the best of both worlds.
Wasabi Sesame Crusted Wahoo Wasabi Sesame Crusted Wahoo Wasabi Sesame Crusted Wahoo Wasabi Sesame Crusted Wahoo
Prep time: 25 | Cook time: 10 | Serves: 2
Ingredients
  • 2 wahoo fillets
  • 2 tbsp coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp wasabi paste
  • 1/2 cup almond flour
  • 2 tbsp black sesame seeds
  • Salt and pepper to taste
  • 1 tbsp coconut oil for cooking
Instructions
  1. In a small bowl, mix coconut aminos, sesame oil, rice vinegar, and wasabi paste to create the marinade.
  2. Coat wahoo fillets in the marinade and let them sit for 15-20 minutes.
  3. In a separate shallow dish, mix almond flour, black sesame seeds, salt, and pepper.
  4. Dredge the marinated wahoo fillets in the almond flour mixture, ensuring an even coating.
  5. Heat coconut oil in a skillet over medium heat.
  6. Cook wahoo fillets for 3-4 minutes per side, or until crust is crispy and fish is cooked through.
  7. Serve hot with a side of steamed vegetables or a fresh salad.
Why It Works
  • The marinade not only infuses the fish with flavor, but also helps to tenderize it, resulting in a moist and succulent interior.
  • The combination of almond flour and black sesame seeds creates a crispy, flavorful crust that adds texture and depth to the dish.
  • Cooking the fish over medium heat allows the crust to crisp up without overcooking the interior, ensuring a perfectly cooked fish every time.