How to make it

  • To prepare the marinade

  • In a medium mixing bowl, mix the fresh orange juice with the vermouth, shallots, and green peppercorns.
  • Place the wahoo fillets in the marinade and leave for one hour. When ready, remove fillets from the marinade and dry them on a towel or paper towel.
  • Season with salt and pepper, set aside. Reserve marinade to be used in the cream sauce.
  • To prepare the cream sauce

  • Pour the reserved marinade into a medium saucepan over medium high heat.
  • Add the vinegar and cook until the sauce is reduced to the consistency of marmalade.
  • Add the cream and bring to a boil. Remove from heat.
  • Place the sauce, along with the butter, into a blender or food processor and pulse until smooth.
  • Press the cream sauce through a fine-mesh sieve and season with salt.
  • To grill the wahoo fillets

  • Place fillets onto a prepared grill over medium high heat.
  • Grill fillets 3 to 4 minutes on each side, being careful not to over cook.
  • To serve

  • Divide cream sauce between 2 large serving plates, covering the entire bottom of each plate.
  • Place a fillet in the center of the sauce, then fan orange segments around fillet, placing them directly into cream sauce.
  • Sprinkle a few green peppercorns over the top and garnish with fresh mint sprigs.
  • Credits:
  • Chef Jean-Claude Garzia
  • Cambridge Beaches Hotel
  • Bermuda
  • url:

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