The wahoo (Acanthocybium solandri) is a scombrid fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono. Many Hispanic areas of the Caribbean and Central America refer to this fish as peto.(From Wikipedia, the free encyclopedia)

“Tastes like Chicken!” So my exclaimes my young son, wolfing down another bite. Not too chicken like for me though, delightfuly subtle taste and texture, accented with only salt and pepper. I perfer to define Wahoo as a firm, flakey white fish that textures simular to Salmon but with little flavor to overly dominate the taste. Centainly a new “go-to” fish for me. I picked up a flash frozen package of three steaks from my local Trader Joe’s.

Start off pre-heating your Island Grillstone to 350 degrees. Three pieces of bacon should do the job! Grill till crisp, remove to cool on a paper towel. Remove most of the bacon grease from your Island Grillstone before continuing to the next step.

A little EVOO, salt and pepper only.

Cook for 3 to 4 minutes on each side. You don’t want to over cook your Wahoo steaks, think medium done.

Remove Wahoo and keep warm. Start with some sliced garlic and red peppers. A little salt and pepper here also. Grill till tender.

Heap on a pile of fresh spinach and grill till limp.

 

Place the spinach mix on a plate, add Wahoo steaks, crumble bacon and then drizzle on the honey balsamic sauce.

It was all quite good if I say so myself!

Grilled Wahoo steaks on the Island grillstone

Print

Recipe type: Grilling

Author: Gary House

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3

Ingredients

• 3 slices of bacon
• 3 Wahoo steaks
• EVOO (extra virgin olive oil)
• salt
• pepper
• 3 cloves of garlic, sliced
• 1 whole red bell pepper, sliced
• 1 bunch, fresh spinach, washed, dried
• 1/2 cup balsamic vinegar
• 1/2 cup honey

Instructions

1. Start off pre-heating your Island grillstone to 350 degrees.
2. Grill bacon till crisp, remove to cool on a paper towel.
3. Remove most of the bacon grease from your Island Grillstone
4. Wash and dry Wahoo steaks
5. Coat evenly with EVOO
6. Salt and pepper all sides lightly
7. Grill Wahoo steaks for 3 to 4 minutes on each side. You don’t want to over cook these. Turning only one time.
8. Remove Wahoo and keep warm.
9. Start with some sliced garlic and red peppers. Grill till tender.
10. Add spinach to Island grillstone and cook with the garlic and red bell pepper till spinach is limp. About 5 minutes
11. Place the spinach mix on a plate, add Wahoo steaks and crumbled bacon.
12. Blend honey and balsamic together and drizzle over the Wahoo steaks.

2.1.7

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

• Leave a comment... (0)

Had company over recently and I needed something to tide us over till dinner was done on the Barbecue grill. Shrimp were on sale at the store so it was a no brainer for me here. I picked up some peppered bacon as well. I knew just the sauce to go with this Caribbean Spice sauce from All Spice Cafe.

The Caribbean Spice sauce has just the kick I am looking for to blend all of these flavors together: jerk seasonings, including allspice, nutmeg, cinnamon, garlic, and onion

In order to make this snack you do have some work ahead of you (unless you can convince your grocer to do it), the shrimp must be pealed and deveined. It’s quite simple really, just takes some time, two dozen took me about twenty minutes to do.

How to prepare shrimp in 4 easy steps:

1. Peel the shrimps soft shell off with your finger but leave the last section with the tail intact.
2. Then remove the shrimp legs by pulling these off also.
3. Locate the vein: it’s the dark ribbon running lengthwise along the shrimp’s back.
4. With a sharp pairing knife slice along the top of this vein down to the vein (it’s very shallow) then pull the vein out.

That is it!

Here is a video showing how it is done:

Bacon is next:

Cut your bacon slice in half witdh wise. You’ll need one full strip for every two shrimp. Take a Cast iron skillet and place this on your barbecue grill over direct heat and simi-fry your bacon. We just want it half cooked so it is still limp. We need to wrap this around the shrimp.

Final prep:

Take a shrimp and wrap a piece of bacon around it, slid it gently onto a small skewer. I do two per skewer and use two skewers. Drizzle on your favorite sauce, for me it was Caribbean Spice sauce from All Spice Cafe this time.

Cooking time:

Takes all of 5 – 10 minutes to cook these. You can tell when there done because they change colors from a opaque to white. You don’t want to over cook them so stay by that grill! Turning them once is all you need to do.

Eat them hot!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

• Leave a comment... (0)

Pacific coast salmon grilled with a pomegranate glaze from Jake Alberts Specialty Foods was, well, frankly awesome! Grilled salmon is a very fast grilling and a very nutricious fish that if I had the means I would eat weekly. I enjoy my salmon with a light seasoning most times, not very big on sauces and such; I just love the taste of grilled salmon and I don’t like to distract from it’s unique flavor.

It takes almost no effort to make this dish and the results are fantastic.

What you need:

3 – 4 salmon filet’s

salt

pepper

Jake Alberts Feugo Rojo glaze

Canola oil

Direct heat grill (I used a charcoal grill)

(When I grilled my salmon I used Olive oil but changed the ingredient above to suit most everyone’s grilling experience. Olive oil has a low flash point and that means it starts to burn fast and this can leave a unpleasant taste.)

Wash and pat dry your filets. lightly coat all surfaces with a conola oil, then salt and pepper to taste. Salt and pepper both sides. Place on direct heat skin side up for about 5 minutes . It’s ready to turn when it no longer sticks to the grill. So sneak your spatula just under one corner and give it a gentle lift, if it pulls up freely, it’s time to flip it. Flip over and apply your first coat of  Jake Alberts Feugo Rojo glaze (or the glaze of your choice). Cook for about 5 minutes more (depending on the size of your filets) and add another coat of Jake Alberts Feugo Rojo glaze before removing.

Serve this up with one last topping coat of the Jake Alberts Feugo Rojo glaze, rice and a vegetable and you are in salmon delight!

I would like to thank our friend Catherine  for providing me these salmon filets and Jake Alberts Specialty Foods for the Feugo Rojo glaze.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

• Leave a comment... (1)