QUOTE (BooDreaux @ Jun 10 2011, 05:56 PM)
Carpaccio of Wahoo
3 cloves garlic , finely minced
3 tablespoons shallots , finely minced
1 small red onion, finely minced
1 red serrano pepper, minced finely
1/4 c each fresh basil, cilantro and chives, chopped
1 tbsp sea salt
1 tbsp dark brown sugar
1/4 cup orange juice
1 lime, squeezed
2 tbsp, lime zest
3/4 cup extra-virgin olive oil
2 tbsp of Creole Mustard or any coarse ground style brown mustard
Fresh ground black pepper to taste
3 pounds wahoo fillet, sliced as thinly as possible on bias
Mix all ingredients in bowl except the wahoo and let cool in refrigerator. Slice wahoo and place half of the slices on large platter. Place half the herb mixture on top. Drizzle with 1/4 of the sauce, then add the remaining wahoo and top with the remaining herb mix. Top with 1/2 of the remaining sauce and chill for 2 hours. Serve with lime slices and remaining sauce with your favorite crackers or toasted bread rounds.(If you like more heat substitute a habanero or scotch bonnet)
Sounds good ...should work on cobia ...right !
I don`t watch the food channels ...so tell me ....how do you " finely mince " something ??
Is this the same as chopping the chit outta` something ....do I need to hold my pinkie out whilst I mince ?
Any info is appreciated !!
Go Gators !!
"Good fishing, tight lines, and fair weather".......... Jas