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”)