Wahoo is known as ono in Hawaii. If you cannot find wahoo, look for other steak-like white fish such as swordfish or grouper. You want steaks that are about ½-inch thick. I don’t like searing fish after cooking it with the Anova Precision Cooker. I am typically saucing it, and as it is when it comes out of the cooker, it reminds me of the very best poached fish. The sous vide technique lets the flavors really shine. Feel free to double the recipe for the salsa. It was so good I wanted to eat it as my mid-afternoon snack all on its own.
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.