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.