Grilled Wahoo With Orange-Soy Sauce
The meaty wahoo is a relative of tuna, and is a favorite catch of Gulf of Mexico fishermen. The story is that it got the name from the shouts of excitement when a fisherman reels in a wahoo. It’s a great fish for cooking, too, lending itself particularly well to high-heat techniques like grilling and blackening. It’s also a natural for Asian-style sauces like this one. It pairs the firmness of the meat with crisp vegetables and a sharp, low-calorie sauce.
- 3 Tbs. sugar
- 2 oz. red wine vinegar
- 4 oz. orange juice
- 3 Tbs. soy sauce
- 1 tsp. ground ginger
- 1/4 tsp. crushed red pepper flakes
- 4 wahoo (or tuna or lemonfish) fillets or steaks, 8-10 oz. each, cut at least an inch thick
- 3 Tbs. butter
- 3 cups shredded cabbage
- 1 medium carrot, peeled and sliced into matchsticks
- 3 green onions, chopped fine
- 1 tsp. soy sauce
1. Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade.
2. To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat.
3. Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the wahoo for about a minute and a half on each side. Remove from the pan and keep warm.
4. Reduce the heat. Add the reserved marinade to the skillet and bring to a boil. Slightly reduce it.“
5. Place the vegetables on the plate with the fish on top, and nap with the reduced sauce.