Pat the wahoo fillets completely dry with paper towels. Season both sides lightly with kosher salt and black pepper, then drizzle with 1–2 tablespoons olive oil and rub it in gently.

In a small bowl or measuring cup, whisk together 3 tablespoons olive oil, lemon juice, lime juice (if using), minced garlic, Dijon mustard, honey or maple syrup, parsley, cilantro or basil (if using), smoked paprika, and red pepper flakes. Taste and adjust with more lemon, honey, or salt as needed.

Place the wahoo fillets in a shallow dish or zip-top bag. Pour about two-thirds of the marinade over the fish, turning to coat evenly. Reserve the remaining marinade for brushing or serving. Let the fish marinate for 10–20 minutes at room temperature, but no longer than 30 minutes.

For grilled wahoo: Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). Clean the grates well and oil them lightly with grill spray or a paper towel dipped in oil held with tongs.

Place the marinated wahoo fillets on the hot grill, presentation side down. Grill for 3–4 minutes without moving, until grill marks form and the fish releases easily. Flip carefully and grill another 3–5 minutes, depending on thickness, brushing with a little reserved marinade as they cook. Aim for an internal temperature of 130–135°F.

Transfer grilled wahoo to a plate and rest 3–5 minutes. Meanwhile, melt the butter, then stir in lemon juice, chopped herbs, and a pinch of salt. Spoon the lemon butter over the warm fillets just before serving.

For baked wahoo: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly oil a baking dish large enough to hold the fillets in a single layer.

Arrange the marinated wahoo fillets on the prepared pan. Spoon a bit of reserved marinade over each piece. Bake for 10–14 minutes, depending on thickness, until the fish flakes easily with a fork and looks opaque throughout. Thinner fillets may be done in 8–10 minutes, so begin checking early.

For extra color, switch the oven to broil for the last 1–2 minutes of cooking, watching closely so the tops do not burn. Finish with the lemon butter drizzle if desired.

For pan-seared wahoo: Heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin layer of olive oil, or a combination of oil and a little butter, and heat until shimmering.

Let excess marinade drip off the fillets. Place the wahoo in the hot skillet and cook for 3–4 minutes on the first side, until nicely browned. Flip and cook another 2–4 minutes, depending on thickness, until the fish flakes easily with a fork and the center is just barely opaque.

Transfer the fillets to a plate. With the skillet still hot, pour in a tablespoon or two of reserved marinade and, if desired, a small dab of butter. Let it sizzle for 30–60 seconds, scraping up any browned bits. Spoon this quick pan sauce over the seared wahoo.

For Soy Ginger Wahoo: Add soy sauce and grated ginger to the marinade, and reduce or omit the honey. For a Tropical Wahoo: Replace half the lemon juice with pineapple or orange juice and add lime zest if desired. For Spicy Wahoo: Add chili powder or Cajun seasoning plus a pinch of cayenne to the marinade. For a Simple Seasoning (no marinade): Rub fillets with olive oil, salt, pepper, smoked paprika, and finish with lemon after cooking.