I'd love to go away (off island, far off-island)for a w-end with my DH but to

[joanietoo]

no avail so this w-end I managed to co-erce him into accepting a friends off to spend the w-end in their condo...a rather fancy and expensive place, lucky us....and so we did....in so doing it enable my DH to accept a 4.30am fishing trip with a friend who lives across the way and they came back with 2 huge wahoo...wahoooooweeee!

We all shared some of this fish braaied (bbq) last night AND I am lucky enough to have a couple pieces to bring home.

Any ideas on wahoo recipes anyone....

and then back here we both feel so relaxed...(so funny as we were only about 15 miles away)and settling down to catch up on the PC when we had a huge earth tremour and an after shock and then no power for an hour......

island life, wow, which really makes me feel even worse for those that suffered/are suffering in the Pacific......

 

[dawnnys]

Glad you are safe though! I have no idea what wahoo is, but it sounds like island

life is always an adventure! Still giggling from the thought of someone having to escape from her home in the Caribbean, though ;o) I know anything can become routine, however, just teasing.

 

[heather_in_sf]

Here's a great fish and pasta recipe that might work for wahoo

Susan in Kentfield shared it with me and I used swordfish and halibut cheeks on various occasions. I used frozen artichoke hearts and fresh tomatoes, and once with vermouth, and it was delicious every time!



Swordfish with Pasta (or mussels)

Ingredients
4 to 6 ounces uncooked linguine
2 (6-ounce) swordfish steaks
Salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 ounces cremini mushrooms, sliced
2 tablespoons dry white wine
1 (12-ounce) jar marinated artichoke hearts, drained
1 (15-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil
Preparation

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.
Yield Makes 2 servings



So glad you are okay and no damage from the earthquakes.