Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce
Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree.
- Wahoo Fillets - 2, 6oz. each
- Salt and freshly ground pepper to taste
- Juice from 4 fresh oranges
- White Vermouth - 1/2 cup
- Shallots - 2, sliced thinly
- Green Peppercorns - 2 tablespoons
- Cream Sauce
- White Vinegar - 2 tablespoons
- Heavy (whipping) cream - 1 cup
- Salt to taste
- Unsalted Butter - 1/2 cup
- Fresh orange segments
- Fresh mint sprigs
To prepare the marinade: In a medium mixing bowl, mix the fresh orange juice with the vermouth, shallots, and green peppercorns. Place the wahoo fillets in the marinade and leave for one hour. When ready, remove fillets from the marinade and dry them on a towel or paper towel. Season with salt and pepper, set aside. Reserve marinade to be used in the cream sauce.
To prepare the cream sauce: Pour the reserved marinade into a medium saucepan over medium high heat. Add the vinegar and cook until the sauce is reduced to the consistency of marmalade. Add the cream and bring to a boil. Remove from heat. Place the sauce, along with the butter, into a blender or food processor and pulse until smooth. Press the cream sauce through a fine-mesh sieve and season with salt.
To grill the wahoo fillets: Place fillets onto a prepared grill over medium high heat. Grill fillets 3 to 4 minutes on each side, being careful not to over cook.
To serve: Divide cream sauce between 2 large serving plates, covering the entire bottom of each plate. Place a fillet in the center of the sauce, then fan orange segments around fillet, placing them directly into cream sauce. Sprinkle a few green peppercorns over the top and garnish with fresh mint sprigs.