Recipe by Chef Nigel Joseph,
Nigel’s Restaurant and Bar – Formally, The Blu Pineapple Restaurant and Bar, Trade Winds, Antigua
Locally line-caught Wahoo fish steak
Serves 2
INGREDIENTS: Fish and Marinade
12 oz. filleted Wahoo steaks
½ cup of olive oil
2 tbsp. lime juice
2 tbsp. fresh parsley, chopped
2 tbsp. fresh thyme leaves
2 cloves of garlic, minced
2 tsp. black pepper
1 tsp. sea salt
INGREDIENTS: Mango Pineapple Sauce
1 cheek of a Piñero mango
½ small Antigua Black Pineapple
2oz. olive oil
1oz. lime juice
METHOD
Trim, wash and dry the Wahoo steaks. Set aside. Add all marinade ingredients to a Zip-lock bag and carefully add the Wahoo steaks. Secure lock and shake to combine ingredients. Refrigerate for up to 2 hours. Preheat grill to medium-high. Remove Wahoo steaks from marinade and grill for 2-3 minutes each side, baste continuously with marinade.
METHOD SAUCE:
Add all ingredients to a blender and blend to a smooth sauce. Strain if needed.
TO SERVE:
Serve Wahoo and sauce with jasmine rice, lime wedges and a medley of garlic butter infused seasonal vegetables.
Pan Grilled Wahoo with Mango Pineapple sauce