Recipe of the Month
Standing Walrus

Orange Jerked,
Wahoo Almondine

Although I'm not a huge fan of doing too much to the super fresh fish I get. This one rocked.

The orange sauce makes this dish extremely rich, and if you're serving this with a salad and dessert, you be able to have seconds.

Any leftovers can easily be reheated in your oven for 10 minutes at 350 degrees.

If you would like to see a picture of reducing for a sauce, be sure to check out my recipe for Jamaican Jerked, Chicken Parmesan.



  • 1 1/2 Pounds Wahoo Marinade

  • 6 Ounces Frozen Orange Juice Concentrate
  • 8 Ounces Reisling
  • 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk Coating

  • 6 Ounces Slivered Almonds, Nt. Wt.
  • 1/4 Cup All-purpose Flour
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1 Tablespoon Kosher Salt
  • 2 Large Eggs Sauce

  • 8 Ounces Reisling
  • Honey, as needed
  • 12 Ounces Heavy Whipping Cream
  • 6 Tablespoons Butter
  • 3/4 Pound Thin Spaghetti Noodles

Picture of Preparing Wahoo for my Orange Jerked,  Wahoo Almondine Recipe

1. Prepare the wahoo by removing any skin, and the red blood strip down the center. Then, slice it into 1/2" - 5/8" slices and place in a plastic storage bag.



Picture of the Marinade for my Orange Jerked,  Wahoo Almondine Recipe

2. Make the marinade by whisking together the orange juice concentrate, blacken, and wine. Pour this over the wahoo, and mix it around a bit so that the wahoo is well covered. Remove as much air as you can from the bag, place it in a bowl, then in the refrigerator. This should marinade at least 30 minutes, but it will be better if you leave it for 2 hours. Any longer and you run the risk of the acid in the orange juice "cooking" the wahoo.



Picture of Crushing the Almonds for my Orange Jerked,  Wahoo Almondine Recipe

3. To make the Coating:

Place the slivered almonds in a heavy duty plastic bag, and crush with a meat mallet. Don't crush them too much because you DO want some larger pieces along with powder.



Picture of the Coating for my Orange Jerked,  Wahoo Almondine Recipe

4. Mix the almonds along with the flour, blacken, and salt in a good sized bowl.














    
Picture of Orange Jerked, Wahoo Almondine

Orange Jerked,
Wahoo Almondine


Because Butt Kickin' Blacken contains NO SALT, you're able to add salt to suit your own tastes.


Picture of the Coating for my Orange Jerked,  Wahoo Almondine Recipe

5. Whisk the eggs without about 1 tablespoon of water in a smaller bowl.

Picture of Ready to be Baked for my Orange Jerked,  Wahoo Almondine Recipe

6. Drain the marinade into a Teflon fry pan, and reserve. Then dip the wahoo into the egg then into the crushed Almond mixture, and press the almonds into the wahoo. As they're coated, place them on a parchment lined sheet pan.

Cook in a preheated, 350 degree, oven for 20 minutes.


7. While the wahoo is cooking, make the sauce, and cook the noodles according to the package instructions.

Turn the pan to high, and reduce to marinade until it's quite thick. Add another cup of wine, and reduce again, until it's syrupy. Add the cream, stir to incorporate, turn off the heat, and stir in the butter.


8. To Serve:

Place the spaghetti noodles on a plate, coat liberally with sauce, then place the wahoo on top. At this point, you can either serve additional sauce on the side, or, drizzle some on top of the wahoo.








If you like this recipe, you might also like these:


Pecan Crusted, Mahi Mahi, Picture
Pecan Crusted, Mahi Mahi


Picture of Jamaican Jerked, Chicken Parmesan
Jamaican Jerked, Chicken Parmesan


Blackened Grouper, Picture
Blackened Grouper