Grilled Wahoo with Mango-Papaya Relish
Wahoo fillet blocks, simply grilled with just a little oil and seasoning, top tangy mango-papaya relish. Snapper, grouper, or swordfish may be substituted for the firm wahoo. This dish is wonderful for company, as the relish can be prepared ahead of time and the fish only takes a few minutes to cook.
- Mango-Papaya Relish
- Mango - 1, ounces), peeled, pitted, and cut into 1/4-inch dice
- Papaya - 1, (10 ounces), peeled, seeds removed, and cut into 1/4-inch dice
- Red Onion - 1/2 cup, diced
- Red Bell Pepper - 1/2 cup, diced
- Lime Juice - 1/4 cup lime juice (juice of 1 lime)
- Fresh Ginger - 1 tablespoon, minced
- Scallions - 1 tablespoon, minced
- Honey - 1 to 2 tablespoons
- Wahoo Block-cut Fillet - 8, pieces, about 4 ounces each, cut 1-1/2 inches thick
- Olive oil
- Salt and freshly ground pepper
- Chives - 12
To make the relish: Combine the first eight ingredients in a bowl; mix thoroughly. Cover and refrigerate until ready to serve.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Rub the fish with oil and sprinkle with salt and pepper. Place on the cooking grate and grill 1 minute. Rotate one half turn and grill 1 more minute to form criss-cross grill marks. Continue grilling 9 to 12 minutes, turning the fish over half way through the grilling, until the fish is opaque and flakes easily when tested with a fork.
To serve: Spread 3/4 cup of relish on each serving plate. Top with two pieces of fish. Chop four chives and sprinkle some on one side of each plate. Cross two chives over each pair of fish fillets.