Sicilian Inspired Wahoo


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
Olive oil
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?

verdict: I’m extremely happy with this dish. The olive topping really goes well with the fish. I think I’d make this again!

Nigella and Pasta


Nigella Lawson is my favorite TV chef. Not just because she is pretty and has a cool accent, but because she’s hysterically funny and loves eating and sharing food.

When I think of Nigella, I immediately think of cake, because it’s obvious she loves cake if you’ve read any of her cookbooks. But after cake, I think pasta. This is a woman who doesn’t worry about carbs or maintaining a gluten-free diet. She eats pasta with gusto.

So I found a unique pasta on her website,, to celebrate pasta and Ms. Nigella Lawson. It was a pasta I’ve never come across before.

This pasta recipe, called Pesto Trapanese, originates from the Italian city of Trapani, on Sicily’s westernmost tip. Geographically, Trapani is closer to the country of Tunisia so its local food has been defined by both Italian and Tunisian ingredients.

As a result, this pesto bears no resemblance to the popular basil pesto with which we’re familiar from Liguria. Instead, it is a savory-sweet combination of tomatoes, raisins, and almonds with the addition of anchovies and capers. Intrigued? I was!

Sicilian Pasta with Tomatoes, Garlic and Almonds

1 pound pasta of your choice, I chose pappardelle
9 ounces cherry tomatoes*
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic, peeled
2 tablespoons capers, well drained
2 ounces blanched almonds
2 ounces olive oil
Cayenne pepper flakes to taste
Grated Parmesan
Chiffonade of basil leaves, optional

Pappardelle are a beautiful pasta.


Cook your pasta according to package directions in salted water.



Meanwhile, place the tomatoes, anchovies, sultanas, garlic, capers and almonds in the jar of your food processor. Add the 2 ounces of oil and process until smooth.


Ms. Lawson also recommends using about 2 tablespoons of the pasta cooking water in the pesto sauce.


Without pasta water, mine looked like this, so I didn’t add any water.


Drain the pasta, then put in a large serving bowl. Immediately add the tomato mixture and stir to combine. Taste for seasoning. I added cayenne pepper flakes. Serve with some grated Parmesan and a few basil leaves, if desired.


verdict: At first bite, I wasn’t really sure what I thought. Then, it was immediately addicting. You first taste the anchovies, capers, and garlic, then you feel the texture from the almonds, and then there’s the occasional sweetness from the raisins. What an unbelievable pasta sauce. I can see why Nigella eats it cold…


From Nigella:

“I have come across more than one version of “pesto Trapanese”, the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix – a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can’t find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice).

Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.”