Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon Recipe


Cal/Serving: 830
Daily Value: 41%
Servings: 4

Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Vitamin A19471IU389%
Vitamin C30mg49%
Thiamin (B1)1mg34%
Riboflavin (B2)1mg53%
Niacin (B3)21mg104%
Vitamin B61mg57%
Folic Acid (B9)193µg48%
Vitamin B1218µg302%
Vitamin D33µg8%
Vitamin E7mg34%
Vitamin K438µg547%
Fatty acids, total monounsaturated24g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Roy's Fish and Seafood Cookbook

John Demello

A combination of mashed potatoes, crabmeat, and basil give the wahoo in this recipe the perfect crust. It's crunchy texture is perfectly paired with creamed spinach and bacon to make it an overall appetizing dish with a nice balance of flavors and textures. 



  • 1/2 cup warm mashed potatoes
  • 1/2 cup fresh lump crabmeat, picked over for shells
  • 1 tablespoon julienned fresh basil
  • Four 7-ounce wahoo, or ono, fillets
  • 1 tablespoon canola oil
  • 3 slices bacon
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 12 ounces spinach, washed and steamed
  • 1 cup heavy cream
  • 4 carrots, thinly sliced, and blanched
  • Fresh whole basil leaves, for garnish


To prepare the wahoo, put the mashed potatoes in a bowl. Add the crabmeat, basil, salt and pepper to taste, and stir to thoroughly combine. Spread the mixture on one side of each wahoo fillet to form a crust. Heat the canola oil in a heavy nonstick sauté pan or skillet over medium heat. Add the fish, crust side down, and sauté for 3 minutes, until the crust turns golden brown. Turn the fillet over and sauté for about 2 minutes longer, or until opaque throughout. To prepare the spinach, heat a dry heavy sauté pan or skillet over medium heat for 2 minutes. Add the bacon and sauté for 4-5 minutes, until crisp. Remove and mince the bacon; set aside. Drain off all but 1 teaspoon of the bacon fat and increase the heat to medium-high. Add the shallot and garlic. Immediately add the spinach and cook until it begins to wilt. Transfer to a colander and press with the back of a wooden spoon to release excess moisture. Chop the spinach and set aside. Pour the cream into a saucepan and bring to a boil. Cook to reduce the cream by about 2/3 or until thickened and paste-like. Add the spinach and cook for about 1 minute. Season with salt and pepper to taste. Set aside and keep warm. In the center of warmed serving plates, arrange the blanched carrots, and top with the creamed spinach. Place the crusted wahoo on top of the spinach. Garnish the wahoo with the bacon and basil.

Recipe Details

Reprinted with permission from Roy’s Fish and Seafood by Roy Yamaguchi and John Harrisson, copyright © 2005. Published by Ten Speed Press, a division of Random House, Inc.

Servings: 4

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