Baked Wahoo Cayman-style
added 03/07/08
Serves 4 to 6
Similar to mackerel, wahoo is an ocean fish with white, delicate, flaky meat. It is found in the waters of the Caribbean and off the coast of Florida.
1 1/2 lbs. wahoo, cut in to large chunks
Juice of 1 lime
1 can coconut milk
1 Scotch Bonnet pepper (see note) diced
1 small green pepper, diced
1 small red pepper, diced
1 medium Vidalia or other sweet onion, diced
2 medium tomatoes, diced
2 ripe plantains, peeled and sliced diagonally
Preheat oven to 375º F.
Place the fish in a large baking pan. Pour over the coconut milk and the lime juice.
Add the vegetables and plantains, pressing them lightly onto and around the fish, submerging them in the coconut milk. Bake approximately 20 minutes, or until the fish flakes easily.
Cook’s Note: Known as “wiri wiri” in the islands, the Scotch bonnet pepper contributes its fiery heat to world-famous jerk seasoning. Named for their wrinkled crowns, these little peppers look like walnut-sized lanterns, and come in a rainbow of colors. When handling, wear gloves and avoid contact with skin or eyes. Discard the seeds to lessen the “heat” of the peppers.
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