June is a great time for offshore fishing in North Carolina. So as a tribute to one of my favorite fish to catch and eat, I urge you to try this delicious, yet simple, recipe.
1 lb fresh wahoo
2 tablespoon whole black peppercorns
2 fresh bay leaves
2 lemons- 1 sliced and 1 juiced
2 tablespoon mayonaise
2 bunches of scallions
1/2 red bell pepper, finely diced
1 tablespoon Tony Chachere's creole seasoning blend
Serves 4
Poach the wahoo by placing it in a sauce pan and covering with water. Place on stovetop burner over medium to medium low heat. Add the sliced lemon, peppercorns and fresh bay leaves to the poaching liquid. Be sure the poaching liquid does not come to a boil, as this will toughen the fish. Poach fish until cooked through, about 15 minutes, depending on the thickness of the fish. It will turn completely white.
If the wahoo still has its skin, remove it after cooking. The skin should peel off easily.
Remove fish from poaching liquid and cool. While the fish cools, prepare the salad. Combine the mayonaise, juice of one lemon, scallions, red bell pepper, and Tony Chachere's seasoning blend in a bowl. Stir to combine. Once fish has cooled, tear fish into large flakey peices and add to the bowl. Toss lightly to blend. Taste for seasoning. Add more Tony Chacere's if needed.
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