Grilled Wahoo

• 4 (6-ounce) wahoo fillets, about 1-inch thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges (for serving)

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic

Pat the wahoo fillets completely dry with paper towels.

If using the simple preparation, brush both sides of the fillets with 2 tablespoons of olive oil, and season generously with salt and pepper.

If using the marinade, whisk the marinade ingredients together in a shallow dish. Add the wahoo fillets and turn to coat. Cover and refrigerate for 20 to 30 minutes. Do not marinate for too long, as the lemon juice can "cook" the fish.

Preheat your grill to medium-high heat. Clean the grill grates thoroughly and brush with a small amount of oil to prevent sticking.

Place the wahoo fillets on the preheated grill.

Grill for 4 to 6 minutes per side, depending on the thickness of the fillet, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Avoid moving the fish during the first few minutes of grilling to allow for good grill marks to form.

Carefully remove the grilled wahoo from the grill and transfer to serving plates.

Garnish each fillet with a wedge of fresh lemon and serve immediately.

Grilled wahoo pairs well with a light salad or grilled vegetables.