This recipe uses wahoo. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 wahoo fillets, 6 oz. each
  • 1 pound raspberries (fresh or frozen)
  • 1/2 cup onion, sliced
  • 1/4 cup sun-dried tomatoes
  • 1 tbsp. garlic, minced
  • 1/2 cup raspberry syrup
  • 5 oz. ketchup
  • 1/2 cup apple cider vinegar

Combine raspberries, onion, tomatoes, garlic, raspberry syrup, ketchup and vinegar in a 2-quart saucepan and simmer for 20-30 minutes. Remove sauce from heat and puree in a food processor.

Grill wahoo fillets for 6 minutes on each side. Baste liberally with sauce while cooking.

Serves 4