I found this recipe going through some of my old seafood cook books the other day. The best part of this dish is the wine. After each step you must pour yourself another glass.

Wahoo steak, skin on, size to suit, but thick rather than thin.
White Wine
Worchester Sauce
Bay Shrimp
Swiss Cheese (Use a good quality like Jarlsburg)
Butter
Fresh Ground Pepper

Start with your wahoo steak, and make a shallow plate by folding the sides
of Heavy Duty tin foil slightly taller and bigger than the fish.
Place your fish down in the foil plate.
Place some knobs of butter on the fish
Grind fresh Black Pepper to taste
Pour White wine around the fish. Enough to half way cover the fillet.
This is a good time to pour yourself a glass too !
Add a few drops of Worchester sauce into the wine (Not too much, the stuff
can be over powering)
BBQ on High
Carefully Place the foil plate with the wahoo on the BBQ and close the lid.
Cook until it is about half done and no more.
Place enough bay shrimp on top of the wahoo to cover it well.
Put enough grated Swiss Cheese over the Bay shrimp to cover the shrimp
The wine should be bubbling nicely at this point but not gone.
Close the BBQ Lid and turn off the BBQ. The cheese will melt and the wahoo
will continue cooking in the hot wine.
The skin of the wahoo will stick to the foil when you serve it (this is a
good thing).
Use a spatula and take out individual pieces. Spoon the remaining sauce over
the wahoo on the individual serving plates, Or the whole piece on a serving
platter.
Serve with fresh Asparagus or a nice green salad. Oh and more chilled white
wine !!!!