Place the wahoo steaks in a large bowl and sprinkle both sides with the celery salt. Pour the sweet almond oil over the steaks and cover tightly. Refrigerate for 1 hour minimum. Slice enough peppers and onion to cover each steak while baking. Preheat oven to 350\u00b0. Bake, uncovered, for 20 to 25 minutes minimum. Filets should flake with a fork.
FOR THE HERBED GARLIC SAUCE:.
Make you marinade, mix olive oil, lemon juice, lime juice, cayeene pepper, chilli flakes in a bowl.
rinse and pat dry your wahoo and put in the marinade.
cover marinading fish and put in the fridge for 30 minutes.
heat griddle pan - you don't really need oil because you can use the oil from the marinade whilst cooking.
put the fish in the pan, add salt and pepper to fish steaks.
flip them several times for even cooking and add garlic about halfway through the cook time. They take about 15- 20 minutes in total.
For the Steaks:
In a small bowl,
For the chips, heat oil in
For the potato wedges, preheat the
For the pilaf, melt butter in
efrigerate until firm.
Trim steaks of any exterior fat.
ish. Gently pound out the steaks with a flat-sided meat
Set a heavy-bottomed frying pan over medium heat.
When hot, add butter and tilt pan to coat.
When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
Remove steaks to heated plates.
Pour wine into pan juices and increase heat to medium-high.
Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
Pour over steaks.
Coat the steaks on both sides with the
Wash steaks in cold water and dry
Combine water, wine, onion, dill sprig, bay leaf and salt in deep skillet and bring to boil.
Boil gently 3 minutes.
Add salmon steaks.
Turn heat to high and return to boil.
Cover and cook over low heat until fish is cooked through, about 7 minutes for 1/2-inch-thick salmon steaks and longer for thicker steaks.
Remove from heat.
Combine all ingredients, except for he steaks in a blender and process until blended.
In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
Grill steaks, basting with remaining sauce until done.
Preheat grill to high.
Brush steaks with oil and cook 8-10 minutes depending upon taste (turning 3-4 times). Season after searing.
Meanwhile heat the butter in a saucepan (nice if you have a side burner).
Cook onions, garlic and parsley 3-4 minutes over low heat.
Add vinegar; cook another 3-4 minutes over medium high heat.
Season and stir in the taco sauce; cook 2-3 minutes on low and serve the sauce with the steak.
Combine all the ingredients except the beef; pour over the meat in a covered container.
Refrigerate for several hours or overnight.
Grill the meat to your own taste for medium to medium-rare or well done, using the remainder of the marinade for a basting sauce.
Place Wahoo fillets skin side down in
first of all gut the fish trim tail and fins.
rub with salt and soak in water for 30 minute.
meanwhile make sure that the smoker is clean and dry.
add 5 tablespoons of your favorite wood chips.
dry the fish and line them on the smoker.
put the lid on half way and put on medium heat.
when the smoke starts to come out close the lid tighly and lower the heat.
leave it for an hour or untill the fish is completly dry.
prepare the dressing and drizzle over the smoked fish.
serve it with some potato salad or pasta.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.