West Indian Curried Wahoo

by Lisa
Print Email

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


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”)



restaurant news

Hunan by the Falls
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Beverly Hills Meets Palm Beach at Cafe L'Europe
by Nancy Ellison

palmbeachflorida.jpgJust for fun, close your eyes. Picture Zsa Zsa dining at Bistro Garden or Liz at Chasen’s – bejeweled and pleasing to the eyes. Imagine charming George Hamilton tanned and natty in his double-...

The Charcoaler Restaurant
by Scott R. Kline

charcoaler-drive-in-1.jpgThe Charcoaler in El Paso, Texas, looks like it fell out of time capsule from the 1950s. That is a good thing. A beautiful glass fronted open building sits back from busy Mesa Drive with an...

New & Notable Restaurants in San Francisco
San Francisco
by Amy Sherman

SFanchovyOne of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to...