Ingredients:

  • 4 wahoo fillets (6 ounces each, skin-on preferred)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 orange, segmented
  • 1 lime, juiced
  • ½ small red onion, finely chopped
  • 1 jalapeño, diced (seeded for less heat)
  • ¼ cup fresh cilantro, chopped
  • Salt, to taste

Instructions:

  1. In a mixing bowl, combine orange segments, lime juice, red onion, jalapeño, cilantro, and a pinch of salt. Gently toss and set aside to let the flavors meld.
  2. Pat the wahoo fillets dry with a paper towel. Season both sides with salt and black pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
  4. Place the fillets in the hot pan, skin-side down, and cook for about 3-4 minutes until golden and crispy. Carefully flip and cook for an additional 3-4 minutes until opaque and flakes easily.
  5. Plate the wahoo fillets and top generously with the citrus salsa. Garnish with additional cilantro if desired.