New recipes

Blackened Wahoo Medallions with Tomato Vinaigrette

Blackened Wahoo Medallions with Tomato Vinaigrette

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Blackened Wahoo Medallions with Tomato Vinaigrette

Served with rutabaga purée and braised red Russian kale, this wahoo recipe is a complete and balanced dinner for four. Wahoo, also known as ono, is a fish found off the coast of Hawaii and also in the Caribbean, and has a firm white flesh with mild flavor.


For the tomato-caper vinaigrette

  • 1 pint grape tomatoes, halved
  • 1 Tablespoon diced shallots
  • 1/4 Cup roasted red peppers, drained and diced
  • 1 Tablespoon capers
  • 1 Teaspoon fresh thyme
  • 2 Teaspoons parsley, chopped
  • 2 Tablespoons red-wine vinegar
  • 1/4 Cup olive oil
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper

For the rutabaga purée

  • 2 Yukon Gold potatoes
  • 1 large rutabaga, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 Tablespoons butter, softened

For the red Russian kale

  • 3 Tablespoons olive oil
  • 1 small onion, sliced
  • 3 cloves garlic, crushed
  • 1 bunch Red Russian kale, stemmed and chopped roughly
  • 1/2 Cup dry white wine
  • 2 Cups chicken or vegetable broth
  • Salt and pepper, to taste

For the wahoo

  • 2 Tablespoons canola oil
  • Eight 3-ounce wahoo medallions
  • Blackening seasoning, to taste


Lay the redfish fillets skin side down in a non-reactive dish or plate and cover with half of the chimichurri sauce. Marinate for 20–30 minutes. Cut the lemons into half-inch slices.

Once the fish fillets have marinated, lay the lemon slices on a medium heated grill (about 350 °F). Lay the fish on top of the lemon slices skin side down, keeping the marinade intact. Cook the fish for 10–12 minutes or until flakey.

Serve with the remaining marinade and reserved lemon juice to drizzle on top.

Smoking Tuna – Step-by-Step Smoked Tuna Guide

Tuna steaks are a versatile piece of meat. It doesn’t have that overwhelming fishy smell or feel to it that other fish steaks like halibut have.

In fact, people who normally stay away from seafood will select tuna from the menu, because of the texture and taste.

When it comes to cooking it, this type of fish is a fantastic protein to grill, blacken or, broil, but how to smoke tuna is culinary delight.

Even though it may sound strange, smoking this kind of fish is similar to smoking beef, poultry or pork. The steps are almost the same Gather your ingredients, and give it time to marinate in your brine.

One major difference from the other types of meat and fish, is the cooking time.

The smoking time for this fish is relatively shorter than smoking other meats, and that is what makes this an attractive dish to serve to friends The process can start just before your company arrives, and the eating begins shortly thereafter. You want a sweet and savory mixture for your smoked tuna, but nothing overwhelming.

Here it is a step-by-step tutorial to help you learn how to smoke tuna, starting from the selecting the best slices and finishing with serving and eating it.

Related Video

The flavor of this sauce is outstanding. But I needed it quickly so I only simmered for about 10 minutes and used about 1 tsp of cornstarch to thicken slightly. Then I added the cream and heat it up slightly. Delicious. I also used it with leftover beef tenderloin, which I warmed up quickly in a saute pan with the butter.

Normally we don't like beef served with a sauce, but sometimes fillet mignon can use a little help with 'moisture'. The rich flavor of this sauce was perfect. Like others have said it takes much longer than 20 mins to reduce -- for me it was 1 hr 30 mins. After adding the whipping cream I simmer the sauce for another 30 minutes to get the consistency I wanted. But the good news is the sauce can be made ahead. We grilled the fillets instead of pan cooking. Definitely worthy of company or impressing the family. Will make again.

The first time I used this recipe was to use up leftover beef tenderloin. It was so good, I skip the other beef tenderloin recipes and make this. It is my all-time favorite meal. I serve latkes with it.

This was amazing, however I changed it up a bit. I added some Grand Marnier in addition to the Cognac to bring out a little more sweetness. I thickened the sauce at the end as well because I like it that way. I had my daughter and son-in-law over for supper, and all they could say was OMG

I had high hopes for this, based on all the great reviews. It was good, my husband liked it well enough but nothing special and especially not worth 1/2 cup of good cognac. Maybe it's just me, I learned that I just don't care for a sweet cream sauce on a good steak.

I made this for my Valentine's Day dinner. This sauce is AMAZING! Thankfully, I had read previous reviews as it took almost 2 hours for the sauce to reduce down to the amount indicated in the recipe (NOT 20 minutes!) But well worth the extra time! I made the sauce in advance and kept covered in the refrigerator until I took the steaks out of the pan. For the steaks, I heated 5 tablespoons of very coarsely cracked peppercorns with 5 tablespoons of olive oil and sautéed over low heat until fragrant (about 7 minutes). After the pepper/oil mixture cooled, I rubbed the steaks with the mixture, covered with plastic and let stand at room temperature for an hour. Then I seared the steaks in a skillet with a couple of tablespoons of butter until dark brown, about 3 minutes on each side. Next I transferred to a baking rack positioned over a cookie sheet and baked at 450 until desired donenessabout 7-10 minutes for the thickness of my steaks. I served with Caramelized-Shallot Mashed Potatoes. Simply delicious, and I can't wait to make again!

Very delicious flavour, but you need to make the sauce at least an hour before starting the beef, there is no way the sauce can be done in 20 minutes. I had it on for almost an hour and it was runnier than I would have liked.

Truly a wonderful, decadent, and easy to follow recipe. My copy came from the Bon Appetit cookbook and it didn't include adding chives (it was delicious without!). Like the many reviewers before me have said - it does take much longer than 20 minutes to reduce. Next time, I'll plan accordingly . I can't wait to make this again! Oh - and the cookbook's version suggests pairing it with Yukon smashed potatoes, in addition to the Cabernet Sauvignon.

My wife and I have made this at least once a year (usually in cold winter months) for the past 10+ years. It's simply wonderful and so easy to make. If you're entertaining, it's sure to impress. If it's a quite meal in front of the fire, it's also a winner. I like the sweetness of the sauce and even go heavy on the sugar, but that's a personal choice. Serve along side oven-roasted red potatoes or garlic mashed potatoes to soak up the sauce!

Oh My God! This recipe is so incredibly good! I have made it many, many times in the past ten years and I not only haven't gotten tired of it, I often find myself craving it! I had a friend over a couple years back and as the sauce was finishing, I held out a spoon for him to try. His eyes almost popped outta his head and he said. "Can I get a pint of that to go for later tonight in the bedroom. ". lol! It does take longer to reduce than they tell you so plan ahead. Wonderful sauce!

Great recipe but the sauce takes much longer to reduce than 20 minutes. I left it on for over an hour and think it could have gone longer. Definitely worth making!

I've made this cognac sauce for beef tenderloin roasts for about 5 different Christmas dinners since 2001 or so. The called-for 20 minutes to "reduce" a total of 2 cups of liquid is completely ridiculous - it ain't gonna happen in that time frame, people! LOL I was quite surprised to read that from Epicurious. I've found the sauce needs to be started before the tenderloin goes into the oven for roasting - about halfway through the "coming to room temperature" time frame. I usually reduce the sauce for upwards of hour at a light bubbling simmer, and then after the heavy cream gets added and whisked in, the saucepan sits on the back of the stove on the absolute lowest heat possible, whisking it occasionally. The cream and sauce continue to concentrate and reduce a bit more. And THEN it's perfect for drizzling over slices of medium-rare beef tenderloin!

This recipe received rave reviews from my friends on New Years Eve when I made it for 9. Throughout the rest of the meal they kept musing on how they wanted to dip everything, including dessert, in it. I would, however, halve the amount of brown sugar as I thought it was a bit sweet. And it was pretty liquidy so I might reduce the amt of liquid a bit. I added some tapioca powder to thicken it up.

Nice. but between the sugar and heavy cream was way too sweet for my tastes. may make again. but reduce the sugar!

The 4 forks are for the sauce - it is so easy and so good. The steaks are simply and quickly sauteed. This can be a special occasion main course.

my butcher sells "beef medallions" that come from what he calls the scotch tender in the shoulder area. could have fooled me. just as tender and looks the same for $11 less a guests loved the "beef tenderloin." i found the sauce to be a bit bland prior to the addition of the meat drippings. i added some arrowroot plus cognac to thicken it up a bit and then added about 1/2 teaspoon of dijon mustard and then added enough enough cracked black pepper to give it a slight au poive flavor. then i added the meat drippings. the recipe just exploded. truly amazing. one could still sense the cognac on the palate along with the shallots facor. the mustard combined with the black pepper to create an exotic quality to the sauce. i doubled the recipe which made enough sauce for at least 6 medallions.

This sauce is exceptionally easy and delicious. You need to use a good Cognac or brandy for the richest flavor. I added sauteed mushrooms for an extra touch.

This sauce was easy and delicious! Will definitely make again.

My husband and I discovered this recipe while we were dating, and it remains a favorite of ours. We like it exactly as described.

This is one of my favourite recipes. I've made it dozens of times since it first appeared for Valentine's Day in 1999. My husband's comment was "this is the best thing I've ever tasted." I've doubled the recipe for dinner parties. Just be careful slicing the beef at the end, I've cut my fingers a few times, but it's worth the extra effort.

I really enjoyed this meal. Not exactly a low fat dietic entree, but when you have a craving for a red meat protein, this is a dish, you will consider a treat.

This was yummy and very easy to put together. I served this with potato au gratin with mustard cream sauce.

Very tasty and quick to make. Followed recipe for sauce, but prepared the tenderloins on the grill. From prep to table was only about 35 minutes - great for a busy week night but also good enough for company. Will make again.

Fabulous sauce! I have made this recipe time and time again. It is always a pleaser.So easy to make ahead and to serve at any dinner party! I do the recipe to the letter and if you allow it to properly reduce you won't find the sause runny. Also don't skimp the cognac is what brings out the flavor in this sauce.

This was fantastic. However, I agree-- the sauce is a bit runny. I thickened a bit with cornstarch at the end. Also, I didn't have cognac on hand and liquor stores were closed, so I used scotch, and it was still perfect.

What Other Great Grillers Have Said

Click below to see contributions from other visitors to this page.

blue water boy Not rated yet
Monday July 13th 2015 while off-shore fishing for Mahi, tuna and whatever might bite we did exceptionally well this trip catching 6 species including Mahi, &hellip

George Sobotka/Briner Not rated yet
My father started teaching me how to fish when I was three years old, and over the last 50 years we have spent many hours on the water together. On a recent &hellip

Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.

Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.

Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.

Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​

Traditionally the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.

Can I Make Beurre Blanc Ahead of Time?

Beurre blanc is really meant to be made and used immediately, but you can make it ahead, with a few caveats.

To make an hour or so before serving: This requires you to keep the sauce warm, which can be a little tricky because too much heat will break it. Keep it over a very low flame and a close eye on it while you are making the rest of the meal, and then whisk in a little stock or cream before serving. Or, if your kitchen is warm enough and you have other burners going, you can simply turn off the burner under your sauce and the ambient heat should be enough to keep it intact, provided you whisk it now and then. If not, add a little cold butter and whisk it in.

To make a day ahead (or for leftover sauce): If you're ok with the fact that the sauce won't really be the same, refrigerate the sauce in a sealed container. It's a warm emulsion and if you reheat it, it will break. Instead, simply scoop out a little bit of cold beurre blanc and put it on hot vegetables or fish. It will still be delicious but more like a compound butter. (Note: this works if you want to freeze leftover beurre blanc, too. Cut off a piece as needed and use it on hot foods.)

Why Did My Beurre Blanc Spilt?

If you make this sauce correctly, it will be thick, creamy, and velvety. If it looks like melted butter, the emulsion has broken. This can happen for several reasons. Either the butter was not cold enough, you added the cubes too quickly, you didn't whisk hard enough, or possibly all three. To fix a broken sauce, simply take it off the heat and whisk in a few chips of ice until the emulsion comes back together.

Hake recipes

This firm, white fish is similar to cod and has a flaky texture and subtle flavour. Serve it grilled, poached or baked with strong flavour accompaniments like curry or tomato sauce.

Smoky hake, beans & greens

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

Hake with stewed peppers

This Spanish-inspired dish of white fish with sweet paprika-spiked peppers will bring a taste of the sunny Mediterranean to your dinner plate

Keralan hake curry

A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander

Pan-fried hake, white bean & chorizo broth

This gutsy soup has a Spanish tone and works with other white fish like cod - layer the flavour up with garlic and paprika

Seared Tuna Steak Recipe

Choosing yellowfin tuna steaks that are not too thin is important, according to Jamie Oliver. In his YouTube video "How to Cook Tuna Steak," the celebrity chef recommends using steaks that are at least three-quarters of an inch (2 centimeters) thick. These are the steps he recommends for perfectly pan-seared tuna.

  • Season and oil: Use a few crushed coriander and fennel seeds along with some salt and black pepper to season both sides of the yellowfin tuna steak. Follow by massaging both sides with some olive oil.
  • Add to the pan: Use a dry non stick pan heated to high so the tuna sizzles immediately on touching the metal. You can see the progression of the heat into the fish, turning it from red to greyish-brown as it cooks.
  • Turn over: Turn after about 1 ½ to two minutes, at this point adding a small drizzle of oil to the pan to keep it sizzling nicely. After another 1 ½ to two minutes the yellowfin should be cooked to rare, which is what chefs recommend for the best eating quality.
  • Let rest: Immediately after removing from the pan, massage in some more olive oil and squeeze some lemon juice over. Leave for one minute before serving.

Combine beer, flour, egg whites, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.

Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.

Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.

Heat/manage oil. You'll want a good amount. Enough to come at least half-way up the side of your fish. You'll want this hot, but not so hot that it burns or smokes. For each batch, check to be sure you have enough oil. If you add oil between batches, allow it to heat up before adding fish. If you're oil seems to have gotten too hot, you can add a bit more oil to cool it down.

Batter, cook, and rest your fish. You'll do this in batches, filling the pan, but allowing room for each piece.

Drop each peice in the batter, move it around so it is coated, ease it into the hot oil with tongs to avoid splashes (careful, oil is hot). Once in the pan, if needed, you can use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes, but time depends on size of fish, heat of oil, etc.). Using a spatula, peak at the underside. When browned, flip. Cook the next side until browned (this usually takes a bit less time than the first side).

Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy. If you're making a lot, you can serve in batches or, if serving all at once, you can place early batches in a warm oven while you finish the rest.

Present on a plate or serving platter, finish with a bit of coarse or kosher salt.

Best Ever Cilantro Lime Sauce (Good on Everything! And I Do Mean Everything!)

There is something about the warm weather that just screams fish tacos. This is how I like mine: A warm corn tortilla filled with grilled fish, avocado, crunchy cabbage, grated cheese, a squeeze of lime, and several spoonfuls of creamy tangy sauce. Add chopped tomatoes or pico de gallo if you wish.

Now, there are two things that take an okay fish taco to one that is ravishingly good: (1) the fish, and (2) the sauce. For the fish, get something wild caught and as fresh as possible. It should smell like the ocean (not at all “fishy”), so do ask your fish-monger for a whiff. For the tacos pictured above, I used wild-caught cod. For the tacos below, salmon. Other good options include mahi-mahi, grouper, halibut, or tilapia,

As for sauce, this recipe is all you need to know.

Best-Ever Cilantro-Lime Sauce

I originally made this sauce for my Baja Fish Tacos but now I serve it with everything! Seriously: On salads, as a dip with raw veggies, on fajitas, over grilled fish, and with shrimp for dipping. And lately: Drizzled over halved fresh cherry tomatoes from the garden with chunks of avocado and a thinly sliced Serrano on top. When there’s some left over on my plate, I mix it in with whatever else needs a companion, like rice or beans or corn or potatoes, or just mop it up with a tortilla. Now you see why I make two cups at a time? Even if you’re not quite as obsessed as I am, not to worry: It keeps well in the fridge for several days. Enjoy!

1 cup cilantro (some stems are okay)

1 tablespoon extra virgin olive oil

Place all ingredients in the bowl of a food processor. Blend until cilantro is thoroughly chopped and all ingredients are well combined. Taste add additional lime juice or salt as desired. Serve with everything.

For a printable recipe, click here.


This cilantro-lime sauce goes especially well with my ground bison crispy tacos and chalupas compuestas. What do you like to serve it on? I’m always look for ideas!

For dessert, try my Dulce de Leche Icebox Pie! It’s divine (and so easy you won’t believe it!).

Watch the video: Πώς να Καθαρίσετε το Εντερο σε Μία Μέρα και να Αποτοξινώσετε τον Οργανισμό Σας (May 2022).


  1. Chappell

    wonderfully, very entertaining thought

  2. Lindley

    You are mistaken. Let's discuss it.

  3. Jannes

    I think you will allow the mistake. Enter we'll discuss it.

  4. Stoke

    this is what children under 16 should see

  5. Cutler

    As a variant, yes

  6. Cahal

    It is the excellent idea

Write a message