“Uhhh, what kind of fish is this, P?” I texted R’s friend and co-worker.
“It’s WAHOOOOOO” he replied enthusiastically.
My brow furrowed. What the hell is a Wahoo fish and how the hell did I end up agreeing to take some?
P had gone deep sea fishing off the coast of Nigeria and he caught a large Wahoo fish. I agreed to take some of the fish off his hands in exchange for a baked good. I gave his family a dozen apple cinnamon cupcakes; he gave us a generous freezer bag full of Wahoo fish.
Now, in full disclosure, I don’t know anything about fish, or fishing. I know that fish live in water and that my favorite fish to eat is catfish. I also like salmon. Beyond those two facts, I don’t know anything about fish.
I have, however, honed my cooking skills a bit more while being in Lagos. I typically cook twice a day, five times a week. So, I make a LOT of different stuff and I use a LOT of onions. Lagos is definitely not the fruit and vegetable capital of the world; it is very difficult to find a large variety of fruits and vegetables and when you do find a bit of variety, the food can be astronomically expensive. One day, I will write about debating over whether or not to buy a $5 head of broccoli. Spoiler alert: I did NOT buy the $5 head of broccoli.
The Wahoo fish, however, was free and after it sat in the freezer, frozen, for weeks, I decided to pull it out and make a quick meal with a sauce. All of the tv chefs make things better with sauces, so I gave it a try.
The sauce for the fish dish pictured above had the following ingredients:
- 1 can cherry tomatoes in juice
- 1 tablespoon butter
- Salt & pepper
- 1 tablespoon marscapone cheese
- 1 tablespoon heavy cream
- 1 tablespoon Parmesan cheese
- 1 teaspoon parsley
- 1/2 teaspoon basil
- 1/2 small diced onion
- 2 cloves garlic
- 2 cups wilted spinach
Basically, I melted the butter, sauteed the onions and garlic until translucent, and slowly added all of the other ingredients and let it simmer. Season to taste. I served over jasmine rice.
I cooked the Wahoo fish in the same pan before making the sauce. I just seasoned it with salt and pepper and cooked it on medium until it was done. Then, I put the fish into the sauce. Served it all over rice.
Now, you’d think after months of cooking twice a day and years of watching tv shows about cooking and other years actually cooking (although no where near as often as I cook here) for myself, I would have more confidence about my cooking abilities. Well, I have good confidence, but I have to say I was pleasantly surprised by how tasty this sauce and fish turned out.
Wahoo fish is very, umm, robust. It’s almost meaty. It doesn’t not go quietly into the night. It is a firm, white fish, so the flavor is mild, but the texture is no body’s fool. It is not light and delicate. It’s like if Mr T was a fish. Yeah, it’s texture is like if Mr. T was a fish.
It was very good!
Try out my recipe and tell me what you think. What would you add or take away? Let me know in the comments.
Until tomorrow, my friends…