Oven Roasted Wahoo with Roasted Peanut Cream

By Chef Trev  |  PinkSandBermuda.com



2 lbs fresh Wahoo steaks or fillets

1 LG yellow onion (diced)

2 bunches scallions (sliced)

2 tbs fresh ginger (minced)

2 tbs fresh garlic (minced)

1 bay leaf

4 cups peanuts (shelled)

1 can diced tomatoes

1-cup coconut milk

¼ cup soy sauce

¼ tps hot chilli sauce

1 lime (juice)

Salt & pepper

Vegetable oil


Note: you will need a medium size juice blender


The first step is to preheat your oven to 375F to roast your peanuts. On a baking tray spread the peanuts evenly and roast until golden brown. Once brown, remove from tray and set aside to cool.

Next season the fish good with salt & pepper on both sides. In a medium size sauce pan (with high edges) heat up enough oil just to cover the bottom of the pan. Once the oil is really hot, gently place the fish into the pan and sear each side until golden brown (make sure that your oil is hot, other wise the fish might stick to the pan). Once seared, remove from the pan and place on your baking tray with foil paper on the bottom. Take a small cube of butter and place on top of each fish filet or steak. Finish your fish in the oven until fully cooked (5-10 mins depending on the portion size).

Now for the peanut cream. In the same saucepan that you seared the fish, add in your onion, garlic, ginger and sauté until soft. Season with salt & pepper. Next add in your roasted peanuts, stir well and sauté for 2-3 mins. Next add in your can tomatoes, soy and chilli sauce. Bring to a simmer and cook for 5-6 mins. Finally add in your coconut milk and lime juice. Once all the flavors are mixed well together remove from the fire and blend until smooth. Return the cream back to the sauce pot, throw in your bay leaf and cook for another 10-12 mins on a low heat, stir constantly. To serve, glaze your Wahoo with the peanut cream and garnish with the sliced scallions. Enjoy!!!! Que Aproveche!!

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Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.