Grilled Wahoo with Rice 'n' Peas, a Bahamian Feast

Early December was a great time to slip away for some restorative sunshine before the thick of winter descended.  A week in the Bahamas was the perfect tonic! 

A major highlight of the trip was the abundance of fresh fish.  Our first taste of it was at a funny little beach bar called the Chat ‘n’ Chill where they grilled some thinly sliced Wahoo and served it with Peas 'n' Rice.

Later in the week the guys went out in the boat with hooks, lines and sinkers (no rods) and caught a rainbow of gorgeous fish. 

 

Our friend Franny marinated it in lime juice, tossed it in flour and seasoned salt and pan fried it quickly. 

This week, we want to share with you our version of Grilled Wahoo, and give you our ideas for side dishes - Peas ‘n’ Rice and a zesty Mango Salsa. Not to be left out – the Goombay Smash!

Bahamian Peas ‘n’ Rice 

(serves 8 generously)

2 strips bacon, cut into 1” pieces

1 tablespoon vegetable oil

1 small onion, chopped

1 stalk celery, chopped

1 red pepper , chopped

1 small hot red pepper, minced

1 clove garlic, minced

1 tomato, seeded and diced

2 teaspoons fresh thyme leaves, chopped

2 cups long grain rice

1  15-ounce can pigeon peas, drained

¼ cup tomato paste

1 can coconut milk + enough water to make 3 cups

1 teaspoon salt

Heat vegetable oil in a medium saucepan over medium heat and add bacon.  Cook until bacon is crisp, then remove it with a slotted spoon and set aside.  Add onions, celery and both kinds of peppers, and sauté until the vegetables are softened.  Add garlic and stir until fragrant, about 30 seconds.  Add diced tomato and thyme and stir in rice until coated with the oil.  Add the pigeon peas, tomato paste, coconut milk + water, and salt.  Bring to a boil, then reduce heat to low, cover tightly with a lid, and cook 20 minutes.  Turn off heat and let stand, covered, for 5 minutes.  Fluff with a fork and season to taste with salt and pepper.

Grilled Wahoo

8 thinly sliced Wahoo steaks

2 tablespoons lime juice

2 tablespoons lemon juice

¼ cup vegetable oil

1 ½  tablespoons smoked paprika

Salt and freshly ground black pepper, to taste

Lime wedges for garnish

Combine marinade ingredients in a large glass dish and add Wahoo steaks.  Cover and refrigerate for 15-30 minutes.

Meanwhile, preheat barbecue on MEDIUM-HIGH for 10 minutes, and clean grids thoroughly with a grill brush before generously coating them with vegetable oil to prevent sticking.  Reduce heat to MEDIUM and place the fish on the barbecue.  Grill quickly, about 2 ½ minutes per side.  If the Wahoo steaks are thicker, increase the cooking time accordingly.

Mango Salsa

2 ripe mangos, diced

4 scallions, white and green parts chopped finely

1 small hot red pepper

2 tablespoons minced red bell pepper

2 tablespoons chopped fresh cilantro

Juice of one lime

1 tablespoon honey

Combine all ingredients in a medium sized bowl.  Cover with plastic wrap and let sit at room temperature for an hour to combine flavours.

To top off the whole meal, serve it up with some Goombay Smash!

Serves 1

1 ounce Meyer’s or spiced rum

1 ounce coconut rum

½ ounce triple sec

Pineapple juice

Wedge of lime

Mix together the rums, triple sec and pineapple juice and pour it over a glass of crushed ice with a wedge of lime.  Sublime!