Firecracker Wahoo Recipes

Steps:

• Place Wahoo fillets skin side down in a lightly oiled glass baking dish big enough that they don't overlap, cover dish with plastic wrap or aluminum foil and refrigerate.
• Combine all other ingredients in a glass bowl, mix thoroughly, let stand 15-20 minutes and mix once or twice.
• Pour marinade over the Wahoo.
• Cover and marinate Wahoo at least one hour in the refrigerator, preferably two.
• Grill over high heat, about 6-8 minutes per side for 1" thickness - do not overcook!
• OR - Preheat oven to 375 F, uncover and bake Wahoo for about 20 minutes, depending on the thickness of the fillets and preference for doneness.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.