Prized for its delightful flavor and flaky texture, wahoo is a true culinary delicacy. Related to mackerel, and tuna, wahoo are found in tropical and temperate waters across the globe, and something you won’t find on restaurant menus very often. And because they’re big, fast and resilient, wahoo are a frequent target of recreational anglers.

For this Cook Your Catch, Florida Sport Fishing magazine editor and Florida Sport Fishing TV host, Capt. Mike Genoun shares his recipe for coconut curry wahoo medallions. Combining fresh wahoo and vegetables with Thai green curry paste and coconut milk, it’s both exotic and comforting. One taste of this mild, creamy and utterly satisfying dish, and you and everyone at your table will be hooked.

Ingredients

• 2 pounds fresh wahoo medallions
• 2 tablespoons coconut oil
• 2 tablespoons chopped garlic
• 2 tablespoons grated ginger root
• 4 ounces green curry paste
• 1 cup fresh basil
• 2 tablespoons fresh lime juice
• 1 can unsweetened coconut milk (13.5 ounces)
• Chili flakes (optional)
• 8 ounces sliced portobello mushrooms
• 8 ounces asparagus tips

Preparation

Get started by adding two tablespoons of coconut oil to a frying pan over medium heat. Next, add your chopped garlic and freshly grated ginger root, stirring them together so that the flavors meld nicely. Then, add the green curry paste, and stir all three ingredients together. Green curry paste typically comes in a small can or jar, and can be found at any Asian market or at your local grocery store’s international foods aisle.  

Now, with your curry, garlic and ginger combined, stir in the lime juice. Add 1/2-3/4 cup freshly chopped basil, followed by the mushrooms and asparagus tips. Go ahead and give everything a nice stir so that the vegetables absorb all of the wonderful ginger, garlic, lime and curry flavors. Next, slowly add the coconut milk until it is sufficiently blended with the other ingredients.

After bringing everything to a low boil, turn down the heat, cover and simmer for 10-15 minutes. Now, Capt. Mike keeps the spice level mild in his recipe, but if your palate favors the bold and fiery, go ahead and add a teaspoon or two of chili flakes, keeping the other diners at your table in mind.

At this point, things should really be coming along nicely. And with all of the incredible smells coming from your kitchen, don’t be surprised if your family or invited guests begin to congregate in anticipation. Nothing brings people together quite like a lovingly created dish, and because you did that, you’re kind of a hero.

Continuing on with the recipe, it’s time to add your wahoo to the pan, being mindful not to crowd the fish. Put the lid back on and cook for another five minutes. Now, your wahoo will still need to cook longer, but you want to be careful not to overcook it. When done correctly, wahoo should be light, moist and flaky. The way you achieve that is by taking the pan off the heat when your fish appears to be about 2/3 or 3/4 of the way cooked through. With the cover still on, allow the wahoo to cook without any heat underneath.

After about 10 minutes of cooking this way, your coconut curry wahoo should be ready to serve. Now, there are a variety of ways you can serve this dish – on top of jasmine or basmati rice, or even your favorite pasta, whether that’s penne, spaghetti or a nice Asian rice noodle. Of course, you can also serve it straight out of the pot. With enough of the curry sauce included in the bowl, this dish practically eats like a soup. And speaking of that tantalizing Thai curry sauce, you could also serve it with a warmed baguette to soak up all those mouth-watering flavors.

Serve it over jasmine or basmati rice or pasta.

All that’s left to do at this point is to corral the troops, gather at the table and dig in!
 

For more great recipes by some of the world’s foremost anglers and outdoor enthusiasts, search “Cook Your Catch” in the Mercury Dockline Blog.

For more information on Florida Sport Fishing magazine and TV, visit FloridaSportFishing.com. You can also follow Florida Sport Fishing and Capt. Mike on LinkedIn, Facebook, Instagram, YouTube and Twitter.