- 4 – 7 ounce Wahoo steaks
- 1 – 5 1/4 ounce can pineapple slices, juice reserved, or 1 fresh pineapple, pared and cut into 1 ½ inch slices
- Oil for greasing grill
- White pepper
- 1 tsp. Minced garlic
- 1/4 cup pineapple juice
- 2 tbs. Fresh orange juice
- 4 tbs. Soy sauce
- 3 tbs. Chili sauce
- Reserved pineapple juice
- Extra pineapple juice
- 1 ½ tbs. Cornstarch, mixed with 2 tbs. Pineapple juice
- 1/4 tsp. each: ground cumin and ground ginger
Marinate Wahoo Steaks: Combine marinade ingredients in a shallow glass bowl or pie plate. Marinate fish in mixture for 1 hour, turning once. Drain, reserving extra marinade.
Make sauce: Measure reserved pineapple juice and add enough extra juice to measure 1 ½ cups. In a small saucepan, combine juice and remaining sauce ingredients. Cook over medium heat, stirring often, until sauce thickens slightly. Remove pan from heat. Reheat sauce when ready to serve.
Grill Wahoo steaks: Arrange steaks on prepared grill, sprinkle with garlic and pepper to taste, and cook for 4 minutes. Grill pineapple slices 3-5 minutes on each side and reserve. Brush Wahoo steaks with reserved marinade and turn fish. Continue grilling for 2-3 minutes, depending on thickness of fish, until fish begins to flake when tested with fork. Place fish on heated platter and drizzle with sauce. Place grilled pineapple around fish.