Wahoo with Fresh Grapefruit Sauce
Deep sea fishing in June and July in the Baja is fablous. It’s still hot – more than hot – but when the line goes taut and a 40-pound dorado breaks the water, heat is forgotten and the fun begins. Hopefully you’ll have something to show for your days on the ocean.
Known in Hawaii as ono (“sweet”), wahoo is a delight to barbecue. This beautiful, firm white-meat fish from tropical and subtropical seas around the world has a delicate, slightly oily texture which marries well with citru and helps keep is moist on the grill. If whaoo is not available, please feel free to use dorado tuna, escolar or halibut.
2 large ruby red grapefruit with sections
2/3 cup sugar
1/4 cup white wine
2 cups grapefruit juice
1/4 cup water
2 Tbsp cornstarch
6 to 7-oz steak-cut filets of whaoo, barbecued your way until just done
Peel grapefruit. With a paring knife, lift out grapefruit from each segment taking care to leave behind the skin. Squeeze the juice from the remaining pulp and set the juice aside. Reserve the grapefruit sections for the garnish. Heat sugar in a saucepan until caramelized and add wine and grapefruit juice Simmer until sugar is incorporated. Mix water and cornstarch together, use mixture to lighten sauce and drizzle over grilled whaoo. Garnish and serve.ombine all ingredients and let marinate from five minutes to one day.