Torrence Beavers is a chef who has worked in kitchens in the United States and across the Carribean. His specialty is seafood, and he said wahoo is one of his favorite fish to work with, due to its firm flesh and amazing flavor.
Having done just about everything possible with wahoo, Torrence says that a simple wahoo salad is near the top among his favorite dishes.
Beavers cuts vertical steaks from the wahoo and marinates them for eight hours in pineapple juice. He then bakes the steaks with butter and freshly cracked black pepper at 400 degrees. The baking is complete when the meat closest to the center flakes easily with a fork.
After the steaks cool, Beavers flakes all the white meat away and discards the bloodline, skin, and bones. He mixes in Duke’s mayonnaise and dill relish and refrigerates for an hour or so before serving on wheat bread.
Sometimes, the simple route is the best way to go.
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