Mom’s house in Gulf Breeze
- 4
Ingredients:
The Wahoo
4 6-ounce Gulf wahoo fillets
Green onions for garnish
Salt and pepper
1 bottle Caymus Conunbrum
Caramel-Fig Sauce
1 cup orange juice
1 cup chicken stock
1 cup mirin
2 ounces sherry
1 cup minced figs
1 tablespoon soy sauce
1/4 teaspoon white pepper
2 cloves garlic, minced
Maque Choux
4 strips bacon
1/3 cup diced yellow onion
3 ears sweet corn, kernels cut from cob
1/3 cup poblano pepper
1/3 cup diced red bell pepper
2 cloves garlic, minced
Salt and pepper
1/3 cup diced green onions
Instructions:
For this puzzling, yet delicious, mix of Asian and Southern cuisine, crack a bottle of Conundrum from Caymus Vineyards to help you see your way.
Make the maque choux first. Fry up four strips of bacon in your grandma’s cast iron skillet; chop bacon and set aside. Sauté yellow onion in skillet for a minute or so. Add corn, peppers and garlic. Stir for about 3 minutes, pitch in bacon bits, cook for 1 more minute and season to taste with salt and pepper. Toss with green onions and reserve.
To make the sauce, sweep everything into a saucepan and reduce to about 1 cup. I start on high and bring the temperature down as the liquid reduces.
Salt and pepper fillets, coat with sauce and chuck into the oven at 425 degrees for about 8 minutes, or until the flesh flakes with a fork.
To plate, make a bed of maque choux, place wahoo on top, drizzle with sauce and garnish with green onion. Call in your company, pour wine all around and sit down to a delicious Southern summer treat.