more from the q 105

[jagerhunchback]

Pan Seared Wahoo With an Apple Mango Chutney

2 each granny smith apples, diced
1 each ripe mango, diced
3 tablespoons scallions, chopped
1 tablespoon cilantro, chopped
1 tablespoon rice wine vinegar
1 each lemon juiced
2 tablespoons extra virgin olive oil
1 tablespoon sugar
pinch of cinnamon
kosher salt and pepper to taste
2 dashes bitters
1 tablespoon grand marnier

Combine all ingredients and refrigerate 24 hours.
season Wahoo with salt and pepper and sear in a hot pan dry or with a little oil (peanut is great)
finish in a 400 degree oven
remove from pan a let rest in a warm spot
spoon chutney into hot pan and bring up to temp
adjust seasoning(more sugar or s & p)


Spoon over Wahoo and dig in!
Grilled Tuna in Ginger-Cilantro Butter Sauce

Ingredients:
4 tuna fillets, 6 oz. each

Marinade:
1/4 cup dry sherry
1/4 cup light soy sauce
2 Tbsp oyster sauce
2 Tbsp sesame oil
8 chives (green onions), chopped
2 Tbsp vegetable oil
2 Tbsp lemon juice
1/2 tsp freshly ground black pepper
1/4 cup finely minced fresh ginger
lemon wedges

Sauce:
2/3 cup dry white wine
1/4 cup white wine vinegar
1 Tbsp finely minced fresh ginger
1 small shallot, minced
1 cup unsalted butter, at room temperature
1 tsp grated or minced lemon zest
1/4 cup finely minced cilantro
1/4 tsp white pepper
1/4 tsp salt

1. Combine all marinade ingredients. Marinate tuna for at least one hour. Reserve the marinade
2. In a small non-corrosive saucepan, combine wine, vinegar, ginger, and shallot. Boil over high heat until about 4 tsp remains
3. Prepare and preheat the grill
4. Grill the fish over medium high heat until it just begins to flake, about 8 minutes. Turn
just once during grilling, and brush with reserved marinade. Transfer fish to heated dinner plates or a serving platter
5. Bring wine sauce to a boil and add butter. Cut up butter to aid melting
6. Beat sauce vigorously with a whisk until butter is nearly all melted then transfer to a bowl
7. To sauce, add lemon peel, cilantro, pepper, and salt. Season to taste
8. Spoon sauce around fish and serve.
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Grilled Margarita Grouper

Ingredients:
1 1/2 lbs grouper fillets
1/3 cup white or gold tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 tsp salt
2-3 large cloves fresh garlic, crushed
2 tsp vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
1 Tbsp minced jalapeno or Serrano Chile
2-4 Tbsp chopped fresh cilantro
1 pinch sugar

1. Combine tequila, triple sec, lime juice, garlic, salt, and oil
2. Place fish in a single layer in a flat dish. Pour tequila mixture over, and marinate for 1/2 hour at room temperature, or 3 hours in the refrigerator
3. Before serving, combine tomatoes, onion, Chile, cilantro, sugar, and salt to taste for fresh tomato salsa
4. Remove fish from marinade (reserve) and pat dry. Brush fish on both sides with oil, and ground pepper
5. Cook on greased grill over high heat until flesh is opaque (about 4 minutes per side)
6. Boil sauce in a saucepan for about two minutes, remove and discard the garlic cloves, and spoon over fish
7. Serve alongside fresh tomato salsa

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Baked Dorado in White Wine and Mustard Sauce

Ingredients:
Dorado fillets
Equal parts:
Dijon mustard
Mayonnaise
White Wine

Mix mustard, mayonnaise, and white wine. Make enough to cover all of the fillets you will
be cooking
Place fish in a baking dish (you may want to butter the dish to prevent sticking), and cover with the sauce. Bake at 350 until the fish flakes
Grilled Fish Steak

Ingredients:
2 lbs fillets
½ tsp salt
1 Tbsp achiote paste (substitute 1 Tbsp ground annatto seed)
1 tsp oregano
5 cloves garlic, peeled
6 peppercorns, ground
2 Tbsp regular orange juice
2 Tbsp cider vinegar
3 Tbsp water
olive oil

Combine all ingredients except fish and olive oil in a blender. Blend into a smooth paste.
Smear the paste onto the fleshy side of the fillet. Marinate overnight
When ready to cook, coat both sides of fillets with olive oil
Grill for 7-10 minutes per side, depending on thickness. Fish will flake easily when cooked
Orange Glazed fish

Ingredients:
4 fish fillets
2 Tbsp orange marmalade
1 tsp minced fresh ginger root
1 tsp minced garlic
½ tsp ground white pepper
¼ cup white wine vinegar
¼ cup fresh lemon juice
¼ cup fresh orange juice
½ cup olive oil or walnut oil
salt
freshly ground black pepper
olive oil
fresh greens

Brush fillets with olive oil and hit each side with a few grinds of black pepper. Cover and refrigerate until ready to use
In a non-reactive saucepan, combine marmalade, ginger, garlic, white pepper, white wine vinegar, lemon juice, and orange juice. Bring to a boil and cook until reduced to about ½ cup. Whisk in oil and refrigerate until ready to use
Oil the grill and preheat
Warm the marinade slightly. Oil may have separated during storage. If so, whisk to recombine
Brush the fillets lightly with the marinade, and place on grill
Grill until fish feels slightly springy to the touch. If fillets are less than ½ inch thick, grill one side only
Serve on warmed plates with mixed greens and remaining sauce
Wahoo Kabob

Ingredients:
½ lb Wahoo, cut in squares
1 cup fresh basil leaves
1 tsp olive oil
2 Tbsp lemon juice
4 cloves fresh garlic, minced
salt
15 cherry tomatoes
12 whole mushrooms
1 yellow pepper, cut in squares
1 green pepper, cut in squares

Combine basil, oil, lemon juice, garlic, and salt in blender or food processor. Process until smooth. The result should be a brush able sauce – add 1 Tbsp water if too thick
Alternate fish and vegetables on skewers. Brush on all sides with sauce
Place on a hot grill and cook until fish flakes easily, about 5 minutes each side