On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" > wrote:
<snip>
>>
>> Those sure do sound good... I've never heard of Wahoo where I live but
>> havent looked for it either. Next shopping day I'll ask about it,
>> thanks.
>
>I am not sure they aresold in most areas.
>
>
>Here's 2 more though. Almost anything online i searched out got
>food-kop filtered to be horribly overcooked. This is a fish where the
>10 mins cook per inch of fish is a bit more than you may want to do.
>That is like, max for this fish.
>
>Believe it or not, one of the online recipes pan fried this fish at
>high for 30 mins.

Ye Gods... 30 mins for fish? That does sound far too long.

>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Tangy Baked Ono (Wahoo)
> Categories: Xxcarol, Ono, Fish
> Yield: 6 Servings
>
> 1 1/2 lb Ono fillets or steaks 3/4in
> 2 c Boiling water
> 2 tb Lemon juice
> 1 ts Salt
> 1 tb Cornstarch
> 1 tb Sugar
> 1/2 c Orange juice
> 1/2 c Cold water
> 2 ts Grated orange rind
> 1 ts Lemon juice
> 1 cn 11 oz mandarin orange drain
> 1 c Seedless green grapes halved
>
> In this one, you make the sauce first. Combine cornstarch, sugar,
> orange juice, and 1/2 cup cold water. Stir in a small pan and let it
> heat slowly. Stir constantly until thickened then add the orange
> rind, 1 ts lemon juice and halved grapes and heat until warm.
>
> Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
> enough to hold them all in one layer and top with boiling water. Add
> salt and 2 TB lemon juice then simmer about 8 minutes. Drain but do
> not dry the fish and set on warmed plate.
>
> Pour warm sauce over fish and serve.
>
> Warning: Ono is a low fat firm fish that can be overcooked very
> easily.
>
> Typoed to you by xxcarol, 11Oct2014
>
>MMMMM
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Easy Oven-baked Ono (Wahoo)
> Categories: Xxcarol, Ono, Fish
> Yield: 6 Servings
>
> 2 lb Ono fillet or steaks
> 2 ea Limes, juiced
> 1/2 c Melted butter
> 1/8 ts Garlic salt (a dash really)
> 1/8 ts Salt, dash really
> 2 tb Sherry or white wine
>
> Preheat oven to 350F. Lightly oil a baking pan and mix the rest and
> spread on the fillets. Baste fish every 5 minutes. Cook for 10
> minutes per inch thick of fish.
>
> Optional variation with more kick:
> 1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
> recommended) and 1 ts dried crushed chili peppers. For that one, you
> ca marinade the fish for up to 30 mins.
>
> Typoed to you by xxcarol on 11 October, 2014

Thanks again Carol, I have saved those recipes, they do sound good and
quite different from what I usually do with fish. Now... let's see if
I can find any Wahoo! Alas I may have to substitute with mackerel or
something...

Dinner tonight - I think I'll just do something involving rice and
some veggies I have that need using, such as capsicum, chillies and
mushrooms. I'll add some bacon - wish I had some chicken thigh fillet
since I'm in the mood for it, but oh well.