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"Walker Cay" Moist
Wahoo with Lemon Sauce
Ingredients :
Fresh wahoo
filets 2 eggs with ¼ cup milk beaten well Flour Salt and
pepper Olive oil Margarine or butter
Directions: 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.
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
Directions: Put all these ingredients
together into a food processor, or blender and blend until smooth. Pour over
fish |