Rasanya gua masih punya wahoo di freezer

Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce
Chef Jean-Claude Garzia
Restaurant: Cambridge Beaches Hotel
Bermuda 

Fresh orange juice creates a wonderful marinade and cream sauce for the
wahoo fillets in this entree. 

Serves 2 

2 wahoo fillets, 6oz. each 
Salt and freshly ground pepper to taste 

Marinade
Juice from 4 fresh oranges 
1/2 cup white vermouth 
2 shallots, sliced thinly 
2 tablespoons green peppercorns 

Cream Sauce
2 tablespoons white vinegar 
1 cup heavy whipping cream 
Salt to taste 
1/2 cup unsalted butter 

Garnish
Fresh orange segments 
Fresh mint sprigs 

To prepare the marinade: In a medium mixing bowl, mix the fresh orange
juice with the vermouth, shallots, and green peppercorns. Place the
wahoo fillets in the marinade and leave for one hour. When ready, remove
fillets from the marinade and dry them on a towel or paper towel. Season
with salt and pepper, set aside. Reserve marinade to be used in the
cream sauce. 

To prepare the cream sauce: Pour the reserved marinade into a medium
saucepan over medium high heat. Add the vinegar and cook until the sauce
is reduced to the consistency of marmalade. Add the cream and bring to a
boil. Remove from heat. Place the sauce, along with the butter, into a
blender or food processor and pulse until smooth. Press the cream sauce
through a fine-mesh sieve and season with salt. 

To grill the wahoo fillets: Place fillets onto a prepared grill over
medium high heat. Grill fillets 3 to 4 minutes on each side, being
careful not to over cook. 

To serve: Divide cream sauce between 2 large serving plates, covering
the entire bottom of each plate. Place a fillet in the center of the
sauce, then fan orange segments around fillet, placing them directly
into cream sauce. Sprinkle a few green peppercorns over the top and
garnish with fresh mint sprigs. 

  

 




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