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West Indian Curried Wahoo

by Lisa
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Serves four

1 1/2 pounds Wahoo (or mahi mahi, kingfish or any other steak-fish) fillets cut into 1/2 inch thick slices.
2 tablespoons lime juice
1-2 cloves minced garlic
freshly ground black pepper.

Marinate for about 20 minutes.
Preheat oven to 400°F

Sauce:

Olive oil
1 finely chopped onion
3 cloves garlic, minced
4 finely chopped scallions
I yellow pepper, cored seeded and finely chopped
1-2 Tablespoon curry powder
1/2 chopped fresh cilantro
3/4 cup freshly grated coconut that has been made into a velvety extract with  a little boiling water…
3/4 fish stock or chicken broth
cayenne pepper to taste

Heat oil and sauté onion, garlic, scallions, and pepper until soft but not browned.
Add curry powder cooking for a minute or so
Add most of the cilantro, coconut milk and stock to the pan, gently simmering for 10-15 minutes.

Place half the curry in a baking dish and arrange the fish pieces on top, spooning the remaining curry on top.  Bake until “flakey” about 10 minutes7

Sprinkle with the remaining cilantro

Serve with ginger-flavored rice 

(inspired by Steven Raichlen’s “MIAMI SPICE”)

 

 

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