You will need
- 4 wahoo fillets, 6 oz. each
- juice from four fresh oranges
- 1 cup white vermouth
- 2 shallots, thinly sliced
- 1 tsp. green peppercorns
- 2 tbsp. white vinegar
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter
- 16 orange segments
- 4 mint sprigs
- salt and freshly ground pepper to taste
Mix fresh orange juice with vermouth, shallots and green peppercorns in a medium mixing bowl. Marinate wahoo fillets for one hour, then season with salt and pepper. Set aside.
Pour leftover marinade into a medium saucepan over medium high heat. Add vinegar and simmer until sauce is reduced to a thick consistency. Add cream and bring to a boil. Remove from heat.
Puree prepared sauce and butter in a blender or food processor until smooth. Pass cream sauce through a fine-mesh sieve. Season to taste with salt and pepper.
Grill fillets over medium high heat for 3 to 4 minutes on each side.
Remove from heat and top with orange cream sauce. Garnish with orange segments and mint sprigs.