On the island of Barbados, meaty and moderately rich wahoo is the fish of choice for marinating in a fragrant lime-spiked garlic, chive and onion puree. We found mahi mahi fillets to be a great stand-in for hard-to-find wahoo. Or you could use swordfish or halibut, but if the pieces are thicker than 1 inch, they will take slightly longer to cook. If the fish you purchased was previously frozen or seems particularly wet, refrigerate it on a paper towel–lined plate for a few hours before marinating. This will remove excess liquid that otherwise would prevent the fish from browning.