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"Walker Cay" Moist Wahoo with Lemon Sauce

Ingredients :

Fresh wahoo filets
2 eggs with ¼ cup milk beaten well
Salt and pepper
Olive oil
Margarine or butter


Rinse and pat dry fish Place flour in a flat dish Salt and pepper both side of the wahoo.

Coat the wahoo on both sides with flour (shaking off excess)
Dip it in the egg mixture coating both sides well (shaking off excess)
Put the fish back in flour and coat both sides again (shaking off excess)
Put a couple of tablespoons of butter or magarine in the frying pan and add a small amount of olive oil to it.
Heat until hot over a medium heat (careful not to burn the butter)
Fry the wahoo only a couple of minutes on each side, turning when it is golden brown. (Wahoo can dry out easily, so don't overcook!)
Serve topped with the lemon sauce.


Ingredients :

1 large lemon juiced
¼ cup chopped parsley (or if you prefer, you can use some cilantro)
3 cloves of fresh garlic
½ cup olive oil
salt to taste


Put all these ingredients together into a food processor, or blender and blend until smooth. Pour over fish

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