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December 15, 2018

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Ross' Recipes

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Ross' Recipes On-Line

Webber Wahoo
grilled meaty white fish with a spicy avocado salsa

I caught a wahoo on my first ever deep sea fishing excursion. Organised by Bill McNiven with Butch, Super Cooper and Snoozie, we ventured out to Challenger Banks. I also caught a tuna...

Serves two

Two wahoo fillets about ½ inch thick.
Lemon juice
Chilli oil (or a little olive oil mixed with chopped red chillies or some dried red chilli flakes)
Pam Spray

One large, ripe avocado - peeled, pitted and diced
One large firm tomato - peeled, deseeded and diced
Half an onion - finely diced
Fresh coriander (cilantro) leaves
Lemon juice
A teaspoon of sugar

Sprinkle some salt, lemon juice and chilli oil over the wahoo. Cover and marinade overnight (or at least a couple of hours).

Make the salsa by simply mixing and tossing all the salsa ingredients together. Sprinkle the sugar over the salsa mixing the lot. Bung in the fridge to chill a little.

Of course, the wahoo can be barbequed but I like to use a grill pan for this…Spray a grill pan (one of those ones with ridges so you get the nice char lines on the food) with Pam. Heat the pan to high.

Remove the wahoo from the marinade and add to the pan. (mix the rest of the marinade mixture into the salsa.
Turn the pan down to low.
Char grill for 3 / 4 minutes, then turn over and grill for a further 3 / 4 minutes.

Serve on a plate with the salsa on the side.

I love to have this dish with sautéed, blue cheese spinach…

Fry some sliced garlic in olive oil. Mix in about 2 tablespoons of blue cheese until it melts down. Add some cut leaf spinach and lightly sauté. At the end, add a teaspoon of sugar and some lemon juice.