Hard Body Wahoo
 

The Parts

Glass Baking Pan

White Onion

Wahoo Loin

Mayonnaise

Parmesan Cheese (Fresh Grated is Best)

Dill (Fresh is Best)
 

The How to’s

  1. Line the bottom of the baking dish with slices or chopped onion.

  2. Using a Wahoo Loin (skin off) cut the loin into medallions ¾ to 1” in height and place over the onion. There should be a little space between the Medallions.

  3. Mix the Mayo, Grated Parmesan and Dill in a bowl to taste. You will need enough to cover the fish and have it run in-between the Medallions.

  4. Cover with foil and place in a pre heated, 325 degree oven (Middle Rack). Bake for 20 to 30 Minutes. You will see the mix bubbling and you can take the foil off to have the top brown like au gratin potatoes. When the fish is done it will be easy to push a fork into it.

 

Notes &Variations

You can normally change the most ardent fish hater’s opinion of fish if you can get them to try this. Even young kids, if you tell them that it is a baked chicken dish, will eat it and like it. Don’t tell them it was fish until their dessert.

You can experiment with this recipe by adding jalapeno, changing cheeses or adding different herbs. It is pretty hard to mess it up. Served with a small garden salad, a fresh baked loaf of bread, a lightly steamed green vegetable with cold water and white wine.

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Poki


The Parts

Fresh Yellowfin Tuna

Sesame Oil

Ponzu (a citrus based sauce)

Rice Wine Vinegar

Sirracha

Green Onion

Sesame seeds
 

The How to’s

  1. Trim the Yellow Fin Tuna fillets until it is 100% choice fillet.

  2. Chop the Tuna fillets into bite size pieces and place in a large bowl.

  3. Combine 1 tablespoon of Sesame oil, ¼ cup of Ponzu, 1 tablespoon of rice wine vinegar and Sirrachi hot sauce to taste.

  4. Mix, cover and let rest for 1.5 hours or more in the refrigerator.

  5. When you serve add the Chopped Green Onion and Seasame Seed garnish

Notes &Variations

This is great at a party or as a snack as you can keep it in the fridge for quite awhile before serving, even a day or two.

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