Saturday, October 29, 2011

Wahoo (Ono) Steaks with Lemon Pepper Sauce

Sous Vide Details: Cook Wahoo (Ono)  at 132F for 45 min- 2 hours

Ingredients, Serves 2:
  • 2 Wahoo (Ono) fish steaks
  • 1 tablespoon tarragon
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon sliced scallions
  • Salt and pepper to taste
  • 1 tablespoon grape seed oil
  • Lemon Pepper Sauce:
    • 1/2 stick unsalted butter
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 tablespoon dill
    • 1 tablespoon lemon pepper or white pepper
    • Salt to taste
  • Click here for Diced Vegetable Salad recipe
Was at Trader Joe's the other day and ran across Wahoo steaks.  Wahoo is a speedy white fish that has a firm texture, much like tuna.  In Hawaii, they call the fish Ono.  I typically don't buy flash frozen fish since I have a great fish monger in the Ranch 99 grocer in my neighborhood which provides a plethora of fresh whole and filleted fish every day.  But they don't have Wahoo and it looked really good so I bought some to sous vide.

I first put them in the refrigerator to thaw out.  Actually with sous vide, I didn't really have to do this step!  You can actually take frozen food and sous vide directly!  Just add 30 minutes to the cook time.  Sous vide's low temperature water bath de-thaws the food delicately and then cooks it right up.  I decided to thaw them since I wasn't going to eat them until the next day and I like "feeling" the freshness of the fish before cooking it.

So season the fish on both sides with the tarragon, salt and pepper, then drop them into a bag.  Add the soy sauce and sesame seed oil and seal.  Sealing a bag that has liquid in it can be a challenge.  A chamber vacuum sealer works best here since the liquid will have a tendency to be sucked out of a bar sealer.  You can optionally put the bag in the freezer for 30 minutes and the liquid will solidify enough to bar seal it.  Once sealed, pre-heat your water bath to 132F (this is for medium doneness) and drop it in and cook for at least 45 minutes and up to 2 hours.

You can make the diced vegetable salad from the link to the recipe above.

For the sauce, melt the butter in a sauce pan on medium heat.  Add the lemon juice, lemon zest, dill and pepper and stir to mix.  Salt to taste.

Once the Wahoo is done, heat a cast iron skillet with the grape seed oil on high heat until hot.  Remove the Wahoo from the water bath and bag and pat dry with a paper towel.  Place in the skillet and sear for 30 sec to 1 minute until you have a nice brown sear on one side.

To plate, mound some of the diced vegetable salad to the side of the plate.  Dribble some sauce on the other side of the plate in a nice design.  Lay the Wahoo (sear side up) on the sauce.  Add some scallions to the top of the Wahoo, serve and enjoy!


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