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Wahoo or Dorado with Mango Salsa
A couple of years ago George bought me a seafood cookbook from Sam Choy’s of Hawaii. We have taken one of his recipes and kind of changed it a little to our tastes. (Is nothing sacred!) The original recipe calls for cilantro, we are not big on cilantro. Since cilantro is just Chinese parsley, I switched it to regular parsley. I have also spiced up the salsa a little. I really like the sweet & spicy rather than just the sweet salsa. But I do want to recognize that this started with a Sam Choy’s recipe, that I changed. Hopefully he won’t come looking for me.
Lots of stuff you need for this one so I will actually give you an ingredient list. 4 thick fish fillets, (or you can use two skinny pieces and stack them.) You will need some parsley, fresh or freeze dried. 1/4 cup soft Butter. Nothing healthy about this recipe, use the real stuff! juice of one lemon
Macadamia nuts chopped as fine as you can egg white whipped until foamy with cold water
more butter for frying
2 mangos one pureed, and one chunked 1 teaspoon vinegar more parsely hot pepper ( I like to use one fresh cayenne pepper, George likes something a little spicier like his Guam boonie peppers or Habaneros) depending on your mangoes, you might want to add a little sugar.
First step: mix the lemon juice, butter and a sprinkle of parsley until the butter has soaked up most of the lemon juice. Form in to 4 logs and put in the freezer. Next I puree the mango. Add the vinegar and put it on a burner on low until simmering. Add 1/4 cup of fresh parsley, less if dried and hot pepper. As it cooks a little the pepper will release its heat. Pull off the burner and mix in the chunks of mango. Let cool off to the side until you are ready to eat. Melt some butter in your fry pan The lemon butter should be frozen hard now. You need to cut a pocket into each fish fillet. Place one of the lemon butter logs inside the pocket, dredge through egg/water mixture, then coat with crushed macadamia nuts like you would bread crumbs. Put in the hot frying pan with butter. Cook until the macadamia nuts are browned on both sides. Then pop them in a 350 degree oven for 10 minutes . Put some of the salsa on your plates and place the fish on top of the salsa. Garnish with fresh parsley.
Absolutely yummy! |
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Fly Hooker Sport Fishing CABOTIM Enterprises, S.A. de C.V. Cabo San Lucas, B.C.S., Mexico 011-52 (624) 143-8271 from USA 011-52 (624) 147-5614 Cell Phone 044 (624) 147-5614 From Cabo
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