This recipe uses wahoo. We also have recipes for lots of other ocean-friendly species

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.

Serves 4.