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Blackened Wahoo steaks with Caramelized Endives

Blackened Wahoo steaks with Caramelized Endives

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Serves: 2 Cooking Time: 1 hour


  • 2 wild caught Wahoo Steaks
  • 1 tbsp Old Bay Seasoning
  • 2 whole endives
  • 1 tbsp coconut palm sugar
  • 2 tbsp olive oil
  • 1 tbsp butter
  • salt & pepper
  • 6 oz organic pea shoots
  • squeeze of lemon juice



Preheat oven to 350 F. Slice the Endives in half and season with 1/4 tbsp coconut palm sugar on each, drizzle with 1 tbsp olive oil and salt a pepper and cook in oven for 40 min


About 20 min before the endives are done, take the Wahoo steaks and pat dry with paper towels, season with 1/2 tbsp on each side and set aside


Heat 1 tbsp of olive oil on high heat in a non stick pan and place each steak in to cook for 3-5 min per side until blackened (use tongs to flip it carefully). Reduce the heat to medium and cover allowing to cook through for about 10 minutes, shut heat and begin the plating process


Place 3 oz of pea shoots on each plate and top with a piece of fish directly from the pan, leave empty pan on stove top


Turn the broiler on the oven on high to blacken the endives for 3-5 minutes, remove from oven and transfer 2 halves to each plate next to the fish before beginning sauce


Turn the burner with the empty pan on high and add the butter to melt ensuring you get all the brown bits, take directly off heat and drizzle 1/2 on each plate. Top with a squeeze of fresh lemon juice and serve.

Wahoo? What the… I had no idea what this was while browsing the frozen fish section at Wegman’s supermarket in New Jersey. It was wild caught and only $9 for two servings, obviously the only natural thing to do was to¬† buy it and figure it out later. I had some endives that I wanted to try broiling as per Gordon Ramsay’s suggestion which was to coat them in a bit of sugar to really caramelize them and make them ” beautiful” as he would say. Endives with their meatier texture, pair nicely with fish, so out came the Wahoo.

Wahoo is a white tropical fish with a meaty texture similar to Tuna. The taste is refined, and similar to a Mackerel (upon some further research turns out they are both from the same species), but not overwhelmingly fishy so it can hold its weight in spices. Throughout the cooking process you will notice that the flesh of the fish is quite remarkable. While it takes longer than normal fish to cook, it can withstand the high heat required in the blackening process. One would think that it would result in a dry and stale ending however it is the opposite. The moment you’ll dig in, leave the knife behind, only a fork is required- the fish will fall apart and reveals a smooth texture that is moist and can also soak up the rich butter sauce that accompanies it. Sounds quite like a unicorn, then again who knows what happened along the gene line of Mackerels to come up with this transformative fish.

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