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.
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.
se your hand to clean fish. Next, put them into basket
Mix all ingredients together, except fish, and bring to boil.
Turn to low and simmer about 10 minutes.
Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
Serve in bowls with crackers or crusty bread.
NOTE: Do not confuse the blue/green dolphin\"fish\" referred to in the Ingredients List with the\"mammal\" commonly called a dolphin, but is actually our friendly porpoise.
elery with the fish until the fish until the fish is cooked to
Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes.
Mix first six ingredients in a blender. Puree into a smooth sauce.
When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.
Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.
Place Wahoo fillets skin side down in
Fry bacon until crisp and crumble.
Discard 1/2 of grease, then fry cut onions in remaining grease until slightly brown.
Add bacon, fish pieces and the juices and spices.
Heat to a slow boil in an uncovered pot for 45 to 60 minutes to cook fish and thicken sauce.
This should fill up a 4-quart pot.
Serve over rice.
Place fish in greased baking dish and saute mushrooms and onions in butter until tender, about 7 minutes.
Blend in flour; add milk, stirring with whisk constantly.
After it thickens add cream and seasonings.
Bring to boiling point and pour over fish. Cover and bake in preheated 400\u00b0
oven about 15 minutes.
Wash the fish parts in cool water, removing
Chill ingredients.
Mix.
Add 7-Up last.
Add ice, orange and lemon slices.
Invite 20 people and Wahoo the night away.
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.
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.