Pan Seared Wahoo with Tomato Basil Sauce

Pan-seared Wahoo with tomato basil is a delicious and easy-to-make dish that combines the flaky white fish with the sweetness of cherry tomatoes and the freshness of basil. 


  • 4 Wahoo fillets
  • 1 pint cherry tomatoes, halved
  • 7 cloves garlic, minced
  • 1/4 cup white wine or vegetable broth
  • 2 tablespoons olive oil
  • 1/2 cup fresh basil, chopped
  • 1 table spoon of sugar
  • Salt and pepper to taste
  • Juice from 1 Lemon, 3 table spoons


  1. Heat the olive oil in a large sauté pan over medium heat.
  2. Add the crushed red pepper flakes and garlic and sauté for 1 minute, or until the garlic is fragrant.
  3. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes.
  4. Add the white wine, stir, and allow the mixture to come to a gentle simmer.
  5. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper, and cook for 2 minutes.
  6. Transfer the sauce into a bowl and set aside until needed.
  7. Heat the oil in a large frying pan over medium heat. Pat the Wahoo dry with paper towels.
  8. Season both sides of the Wahoo with salt and pepper. Place the Wahoo in the oil and cook until golden brown, about 3 minutes.
  9. Carefully flip the Wahoo over and continue cooking for another 3 minutes, or until it’s cooked through.
  10. Pour the white wine tomato basil sauce over the Wahoo, let the sauce warm up for a minute, then remove from heat and serve.