Ingredients Weight Measure
Pineapple, pureed 2-1/4 cups
Papaya, pureed, with skin and seeds 1-1/2 cups
TABASCO® brand Habanero Sauce 6 Tbsp.
Lime juice 9 Tbsp.
Cilantro, fresh, chopped 3 Tbsp.
Wahoo fillets, 5 oz. 12 ea.


Ingredients Weight Measure
Coconut, fresh, shredded 6 cups
Cashews, ground 2-1/4 cups
Flour 4-1/2 cups
Eggs, lightly beaten 12 ea.
Olive oil as needed
Kosher salt to taste
Black pepper, fresh ground to taste


Ingredients Weight Measure
Mangoes, diced 3 cups
Red peppers, roasted and diced 3/4 cup
Green peppers, roasted and diced 3/4 cup
Red onions, diced 1-1/2 cups
Star fruit, sliced and segmented 1 cup
Limes/lemons/oranges, zested 3 ea.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.


  1. For the Marinade, blend pineapple and papaya purees until smooth. Add all remaining ingredients and mix to incorporate. Place wahoo fillets in marinade and let stand in cooler for 10-30 minutes.
  2. For the Breading, mix shredded coconut with ground cashews; set aside for later use. Remove fillets from marinade; shake off excess. Dredge in flour, then dip in eggs, and finish by rolling the fillets in the coconut and cashew mixture.
  3. Heat oil in sauté pan and place wahoo in pan. Sear on one side until golden brown; turn over and place in 350°F oven for 10-15 minutes or until done.
  4. For the Relish, mix all ingredients together and toss. Let stand, refrigerated, for approximately 15-20 minutes before service, to incorporate flavors. Serve with wahoo fillets.

Yield: 12 servings