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Ocean to Galley: Coconut-crusted Wahoo

Looking for a way to prepare your Searcher-caught wahoo? How about chef Geri Sue’s Coconut-crusted Wahoo? This is one recipe you will not say “Ono” to!

Ingredients:

  • 1 pound of wahoo fillets
  • 1 egg
  • 1/4 Cup of water 
  • 1/2 Cup of Coconut (shredded, sweetened)
  • 1/2 Cup of Panko
  • Salt and pepper, to taste

Garnish (Optional):

  • Miso Ginger sauce   

Directions: Preheat oven to 325° F.  Combine the egg and water in a small bowl, whisk until mixed. Set aside. Combine the Panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside. Pat the wahoo fillets dry using a paper towel, season each side with salt and pepper(if desired.) Dip the fillets in the egg mixture and then dredge in the coconut/panko mixture. Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes.

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