Chef James Wagar’s panko crusted wahoo with tropical salsa recipe

Panko Crusted Wahoo with Tropical Fruit Salsa

By Chef James Wagar

One of our passengers’ favorite fish recipes on the Royal Polaris is our panko crusted wahoo with tropical salsa.  It’s easier than it might seem, and it tastes superb.  If you have wahoo (or other like fish) in the freezer and want to try something new, here’s my recipe:

Wahoo- 4 8-ounce pieces
Flour- ½ – 1 cup
Cajun Seasoning- 2 tbsp
Panko Bread Crumbs- 1 ½ – 2 cups

In one bowl, mix flour and seasoning. In another bowl beat eggs. Dredge fish in flour mixture and shake excess off. Next dip into eggs and then coat with Panko. Heat oil in a sauté pan and cook wahoo until golden brown (1-2 minutes). Turn it over and repeat. Finish in a 350 degree oven for about 7 minutes.

Remember: Don’t overcook your wahoo!  The coating will help seal in moisture.

Tropical Salsa:

Pineapple- ½ of 1 diced
Mango- 1 diced
Red onion- 1 small diced
Red bell pepper- 1 diced
Jalapeno- 1 chopped
Scallions- 2 or 3 chopped
Cilantro- chopped to taste
Soy Sauce- 2 tbsp

Mix all ingredients together. If you desire it more spicy, add more jalapeno or sprinkle a little cayenne pepper on it. I like to serve the salsa a little warm, but it is your choice. Serve over the top of the Wahoo.

You can serve over white or wild rice.

Enjoy!  And, let me know how it turns out…

If you’d like a video tutorial, one is available at:

Tony Lo Presti


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