tradesleft.blogg.se - Wahoo fish grilled

Remove from heat then add rice, sesame oil, lime juice, salt & pepper stir to combine.

Add soy, chili sauce, rice vinegar and cook about 1 minute.

Once they start to sweat, add garlic, ginger and water chestnuts and cook another minute or so to combine flavors.

In a medium skillet, add oil, chopped mushroom stems, onion and red chili over medium heat.

Lightly brush/clean mushrooms and remove and chop stems set aside.

Cook brown rice according to package directions.

The stuffed mushrooms can even stand on their own as a meatless meal! If you don’t have fresh Wahoo, you could use any other white fish, or grilled chicken or steak. To be honest, I wasn’t sure this unusual combination would work, but the flavors and textures made for a delicious dish, according to my #1 tester and grill-master, Brendan 🙂 I didn’t want to muck up the beautiful fish with too many flavors, so I decided on a simple basil/lemon compound butter to keep it moist, and topped the stuffed mushrooms with the fillet. I also had ginger, garlic, chili pepper and water chestnuts on hand, so it all started coming together as a sweet-spicy, Asian-inspired brown rice filling for the mushrooms, with a crunchy bread crumb topping. I had just picked up some beautiful Portobello mushrooms at a local organic farm, so those were my starting inspiration. I was excited to put some fresh fillets into action, so I got busy in the kitchen, trying to come up with something tasty. My hubby has caught several (here he’s pictured with our friend Joe, during one of the guys’ epic fishing days), and my dear friend Wendy just reeled in a beauty last weekend.

I’ve never caught one, but it’s definitely on my bucket list. The fillets are usually thick and flake off beautiful chunks of solid white meat. It’s particularly delicious when marinated and grilled, in my opinion. Wahoo has a sturdy, white flesh, almost meaty, so you can cook it in a variety of ways. This is one beautiful AND delicious fish. Its body is built like a missile and it has tiger-like stripes on its sides, along with gorgeous silver and iridescent blue markings.

It’s a fierce pelagic predator, and I’ve even heard it called the “Cheetah of the Sea” because it’s so fast (it can get up to 60 mph) and so vicious. This fish is related to mackerel but it tastes even better. A cool name for an awesome fish! How it got its name, I don’t know, but what I do know is that when fishermen hook one, the first thing they say is “Wahoo!!!” This fish is also sometimes served raw as kinilaw (ceviche), which is to say it’s “cooked” in vinegar.Wahoo. In the Philippines, the most common way of cooking tanigue (Spanish mackerel) is to slice the fish crosswise into thick “steaks” for frying or grilling - really delicious with a spritz of calamansi (citrus) and optionally soy sauce, and served accompanying freshly steamed white rice. Wahoo is also distinguished by its beak-like mouth. Wahoo is often sometimes known as Black Tangigue to distinguish it from the Spanish Mackerel or White Tangigue. Other fish that have been called tanigue include the ones with the scientific names of Sarda orientalis (striped bonito), Scomber australiscus, Scomber japonicus, Scomberomorus queensladicus, and Scomberomorus semifasciatus. Indo-Pacific king mackerel ( Scomberomorus guttatus).

Narrow-barred Spanish mackerel ( Scomberomorus commerson).

The more common species are known in English as follows:

Tanigue (tangigue) refers to various fish in the Philippines. Photo of tanigue with calamansi by Angie Pastor.