Grilled Wahoo with Tomato Sauce

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O.M.G.
Bobby Flay has tastebuds like no one else. This was our first time cooking wahoo and the provencal style sauce was so simple and so flavorful. My only addition was a bit of shallots (which we like. You can use anchovy paste if you don't have anchovies. We WILL be making this again.

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I caught a beautiful Wahoo today in the morning and had a family meal with it in the evening using this recepie. Everybody loved it, specially me. This recepie is really easy, ingredients are easy to get and the result is fresh and delicious. Try it using wahoo or other white firm fish or just put it on pasta. It is truly great.

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Wonderful and easy.

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GREAT! Used skinless Mahi Mahi (although...didn't grill very well and added bay scallops to the sauce at the end (didn't need it when served with the fish....but, would probably go VERY well over pasta!. Also, served with grilled polenta....very tasty with the sauce!

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We loved it. Now that we have collected most of ingredients, we can easily make it again by just adding the fresh ingredients. The olives made it perfect. We diidn't find Wahoo so we used another light fish; it worked very well. Lynne Smart

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Loved this recipe, especially the sauce. have used it with chicken as well.

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I was unable to find wahoo, so I used frozen cod fillets since they were the thickest alternate fish I could find. Because the fillets were skinless, I cooked them inside on my electric grill approximating time to compensate for the differences in size. I doubled the recipe for the tomato sauce (except for the anchovies, I used 1.5 times the original amount. This dish was really delicious -
every bit of it was gone! My house guests were amazed at the flavor as well as the ease of the preparation. We liked it so much I am making it again tonight to use my leftover anchovies and fresh herbs. Definite keeper - thanks Bobby.

Janet - Scottsdale, AZ