As you might know from my wahoo fish salad post, I received the gift of a large chunk of wahoo from friends a while back. And today I’m going to prepare the other half of the wahoo in a completely different style. (Thanks again, Jim and Gab!)
I have a couple of cookbooks on Sicilian cuisine, which I find very fascinating. You’d think I’d have visited Sicily by now, especially since I’m half French and half Sicilian. But I haven’t. It is on my travel bucket list, however.
I’m not using a specific Sicilian recipe today, but one that I’ve created in my mind after glancing through pages of these cookbooks. Call it Sicilian-inspired.
The wahoo steaks will get cooked very simply, then I will serve them with an olive-based four-ingredient topping – simple ingredients yet strong flavors that will enhance the wahoo. Quick and easy.
Sicilian Inspired Wahoo
2 steaks wahoo, about 1″ thick, dried on paper towels
salt and pepper
20 small pimiento-stuffed olives
1 tablespoon chopped parsley
Juice of one small lemon
1 small garlic clove, minced
First, place a cast iron skillet over high heat. Add some olive oil to the pan. When the oil is hot, and the wahoo steaks. Season them with salt and pepper.
After about one minute, turn them over. Season them on the other side.
After another minute, turn off the stove but keep the steaks in the skillet. This gives the wahoo a chance to cook in the middle, without any further browning.
Meanwhile, chop up the olives and place them in a small bowl along with the chopped parsley, the lemon juice, and the minced garlic. Stir well.
After about ten minutes after the stove was turned off, remove the steaks from the skillet and place them on two plates. Top each of them with half of the olive mixture.
I served my wahoo with a simple tomato salad with a drizzle of balsamic vinegar.
You can use any method you prefer to cook the wahoo. It’s just important not to overcook it. See how tender it is?