BD Outdoors

SEARED WAHOO

Wahoo are built for speed. Their shape and powerful tail make them a speed demon that every angler is happy to battle with. But what we love most about wahoo is the way they taste! Wahoo yield a surprising amount of meat for their shape — and that tender white meat is delicate and delicious. You don't need to do much to the fillets, just grill them up and serve.

This simple and delicious appetizer was always a favorite with our charter guests.

INGREDIENTS

  • Wahoo loin
  • Cajun seasoning
  • Canola oil
  • Soy Sauce
  • Wasabi paste

DIRECTIONS

Cut the wahoo into manageable size chunks and role the loins gently in the Cajun seasoning. To prevent sticking, lightly spray a hot frying pan with canola oil or a nonstick spray. Sear the wahoo over moderate-seafood recipeto-high heat until the outside flesh is just cooked, turning once. This can also be done on a hot grill but I prefer a heavy pan on the stovetop. You want the inner fish to remain rare or even raw (think sashimi). Remove the wahoo and refrigerate immediately until well chilled.

Mix the soy sauce with a little wasabi paste to taste. Add a little at a time to get the desired heat level. This stuff can blow your head off! Everyone's tastes are a bit different so you might be better off letting your guests make their own sauce in small, single-serving sushi dishes.

fish recipeWhen ready to serve, thinly slice the chilled wahoo loins and plate the fish with the dipping sauce. Use chopped chives or shredded carrots for a garnish. This makes a great appetizer with a chilled glass of Pinot Grigio or an ice-cold cerveza.

For more of Maggie's recipes, visit Corkydecker.com and click on recipes.



MAGGIE ROSAINE

MAGGIE ROSAINE

Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.

"I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says.

Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!"

For more of Maggie's recipes, visit Corkydecker.com and click on recipes.