INGREDIENTS
4
Anchovies in oil
1 pint
Cherry tomatoes
1/4 cup
Flat-leaf parsley
2 cloves
Garlic
1
Lemon
2 tsp
Oregano, fresh leaves
1 tbsp
Capers
1/2 cup
Kalamata olives, pitted
1
Salt and freshly ground black pepper
2 tbsp
Canola oil
2 tbsp
Olive oil, extra-virgin
4
Wahoo fillets, 6 ounces each (or whatever a good size is)