Brazilian Wahoo

There is a Brazilian "style" for cooking fish called moqueca (mo-kec-ah) and the preferred fish is called "badejo" (bah-de-joe). Wahoo makes a great substitute and here is how they cook it:

Serving for 4-8 people

• 1 Onion sliced thin
• 1 can of diced tomatoes (or real ones and then cook longer for the tomato to soften)
• 1 bunch of parsley or cilantro or (best) a mixture of both
• 1 can unsweetened coconut milk
• Salt and Pepper to taste
• Enough lemon juice to just taste it
• 1 teaspoon each of Coentro and Cumin
• Enough Wahoo cut into bite sized chunks for those to be served
• Small or medium shrimp (Wahoo to shrimp ratio about 50/50)

Slice onion thin and cook in oil or butter until soft Add diced tomatoes Mince parsley/cilantro and add up to a bunch in total Cook at low heat until the tomato gives up its flavor (15 min. minimum with canned tomatoes). Some people put this in the blender for a smooth sauce, others prefer the chunkiness. Add water as necessary to keep the mixture wet Add coconut milk, spices and lemon juice When sauce is ready add the cut up fish and cook 5 minutes covered. The sauce should cover the fish Add the Shrimp and cook covered another 5 minutes. Both should be fully cooked at this point. Put everything in a bowl and serve over rice. The tomato sauce is great on the rice. Brazilians would add some plantation oil "dende" at the end, but Americans usually shy away from oil they don't "need." It adds color (red) and a subtle flavor and texture. Enjoy.

Amazingly salmon is great in this tomato sauce as well. I never imagined that the two would combine at all.