![]() ![]() I made 2.5 times the recipe amount for my large family. Regardless, this is very quick and easy and the modified version will likely become one of my week-night staples. I think I'd also add more lemon juice than called for in the recipe and make the side tomatoes into more of a side salad with additional veggies. I made this as directed and enjoyed it, however, next time I will take others' suggestions and sub greek yogurt for the mayonnaise - I expect this will improve the flavor. My whole family loves it, including the 11 year old and teenager. Have made it with Mahi and also Icelandic Cod, which was also surprisingly good with this versatile sauce. ![]() Whoa - is this good! Fast, easy and so delicious. This is a great weekday dinner - fast and tasty. Add some peeled, chopped cucumber, thinly-sliced red onion and extra chopped dill to the tomatoes for crunch, flavor and color. A cooking time of 6-8 minutes was all I needed - less if you broil it. Also, the cooking time is all wrong - way too long, especially if you broil it. Do substitute Greek yogurt for the mayo and rather than broiling, I set the oven at 375 to better control the cooking. ![]() I will try Greek yogurt next time like so many reviewers.īeing lucky enough to live in Florida where mahi is freshly-caught daily, I cook it regularly and I found this was very good but I had to make a few changes. I used light mayo to reduce calories - turned out well. I've made this several times over the years - Yum! I'll probably use less mayonnaise next time as it was quite saucy. The only thing I would add next time is capers. I use a digital thermometer, the only way to cook! We make this weekly. You can use the leftover marinade mix to baste the fish while it is grilling.Fantastic! As suggested use Greek Yogurt and bake, on 425 then broil for the last few minutes. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. ![]() Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes. Bake for 1/2 hour in oven preheated to 350 degrees F. Coat the fish all over with this mixture. Mix mayonnaise, lemon and lime juice, pickle relish, and chives. You can bake or grill wahoo and it will make a fine meal either way. Wahoo can reach up to 6 feet in length, and weigh up to 100 pounds, so a single fish–if and when someone is lucky to find and catch one–can provide a good deal of meat. (Others say, though, that it comes from the name of Oahu, one of the Hawaiian islands.) A few people have claimed that its name comes from the shout of “Wahoo!” by those fishermen who manage to hook one. Solitary individuals are generally taken as a “bycatch” with tuna and other large species.Īs a side note, wahoo is a very fast running fish-some say the fastest fish in the world. It rarely schools with others of its kind, so fisherman are lucky to ever find more than one or two in any given haul. There are two reasons for this that I’m aware of:ġ) Wahoo is in high demand from seafood connoisseurs who prize it for its delicate, white, high-quality flesh.Ģ) Wahoo is a real loner among fish. Wahoo is not exactly the cheapest fish in the seafood market, nor is it one that’s always readily available. Wahoo! I have to admit, I love the name of this fish. ![]()
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