Day 196–Grilled Wahoo with Local Tomato Sauce

English: Super Sweet 100 Cherry Tomatoes

When it comes to cooking fish, my repertoire is a bit limited. I can pan fry a mean cornmeal dusted catfish or flounder and I like to grill teriyaki tuna steaks, but otherwise, I have a bit of trouble with my creativity. I found some locally caught wahoo at Locals Seafood this weekend and thought I would give it a try.

This recipe from Bobby Flay seems like a terrific combination of summer flavors, most of which come from the farmer’s market or my garden! It has a salty, lemony, tomato sauce that reminds me so much of Italy. I would actually make this sauce just for pasta as well. The flavors go so well with the fish–it is really delicious!

We made just two wahoo fillets (the original recipe calls for 4), but we ate every bit of the sauce, so I would recommend making extra sauce if you are serving 4 steaks. The tomatoes and garlic came from our Produce Box this week and the herbs came from our garden! Tom has an olive aversion, so no olives for us, but they would add a nice flavor if you like them! I also added 1/2 of a chopped onion with the garlic and serving this with sauteed summer squash.

Grilled Wahoo with Tomato Sauce

  • 2 wahoo fillets, 6 ounces each
  • 2 Tbsp. canola oil
  • salt and pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 4 anchovies in oil, patted dry and chopped
  • 1 pint local cherry tomatoes
  • 1 Tbsp. capers
  • 1/2 cup kalamata olives (we left these out)
  • 1 lemon, zested and juiced
  • 2 tsp. chopped, fresh oregano
  • 1/4 c. chopped flat-leaf parsley
  1. Heat the grill to high. Brush both sides of the fish with canola oil and sprinkle with salt and pepper.
  2. Grill fish until slightly charred and almost cooked through, about 3-4 minutes per side.
  3. While fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes.
  4. Add the capers, olives, lemon juice and herbs and cook for about 30 seconds. Transfer the fish to the sauce and let cook for 1 minute.
  5. Transfer to a serving plate and serve!

Day 85–Starting Week 13–Budget and Menu

The title for this week should be “how I blew my budget on fresh scallops.” We are way over budget this week at $136.40. I think that might be a record in our 13 week journey so far! How did we go so far afield this week? Well, there are two reasons (really, three, but I’m not counting my lack of self-discipline):

  1. We ran out of several staple ingredients (flour, organic sugar, butter, vanilla, olive oil) and stocking up the pantry added to our weekly bill. Because I don’t track how these ingredients are used, I don’t cost them out over the weeks so they are reflected in this week’s budget.
  2. Locals Seafood had the year’s first fresh caught jumbo NC scallops. I caved. At $22/lb they were definitely a splurge. I also increased the amount of fish I ordered since we are all big fish eaters and I seemed to have disappointed faces when all the fish was gone.

Here is how our budget worked out for the week:

  • Locals Seafood (fresh NC scallops, fresh NC striped sea bass): $63.00
  • Heaven on Earth Organics (broccoli, swiss chard, onions): $13.00
  • Trader Joes (frozen fruit, Ezekiel bread, organic sugar, vanilla, cinnamon, organic lemons, soy milk, sardines, pasta): $50.40
  • Singing Turtle Farm (whole wheat pastry flour): $10.00

That is a whole lotta money. I’ll be under control more next week 🙂 What are we having this week for such a large sum? Here’s the menu:

  • Sunday–fresh caught NC jumbo scallops and lemon zest served on lemon pepper pasta; lemon blueberry pound cake
  • Monday–Pasta con sarde (pasta with sardines), salad
  • Tuesday–Scrambled egg Florentine
  • Wednesday–leftovers
  • Thursday–Pan seared rockfish (striped bass) over greens w/roasted carrots
  • Friday–leftover fish, broccoli and salad
  • Saturday–Pizza

So, austerity it isn’t, but a special feast every once in a while isn’t so bad, is it? With the exception of the pound cake, at least it is all low-fat and healthy–and at least the pound cake is homemade with whole wheat, locally milled flour and not store-bought. But still, when I look at our weekly budget, I’m seeing a lot of rice and cous cous in next week’s menu 🙂