Always in an effort to cook with more sustainable seafood, Michael followed the suggestion of Barton Seaver to substitute wahoo for tuna. I had never heard of Wahoo but I love the name, it's sustainable, and it tastes great!
Here's a fast and delicious recipe from Food & Wine for a hot, summer night!
INGREDIENTS
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 wahoo steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the wahoo steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the wahoo steaks with the avocado and drizzle with the sauce.
AND HERE'S SOME HEATH PHOTOS! He is smiling and babbling all the time now and he is just a joy to wake up to every morning. He's growing up to be quite the charmer!
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