At the end of September, as the sun set on my (amazing) maternity leave, the three of us headed up to Morehead City for a week on our family house on the marsh. It was exactly what my spirit needed, a week of salt air and nothing to do but sit on the back porch and watch the tides with my baby.
While the week’s highlight was probably our first date night away from the baby (thanks parents!!), we also enjoyed some delicious meals at home. My favorite by far was a simple brown butter and garlic wahoo with an easy caprese salad (everything that’s good about summer, essentially). Wahoo is a firm white fish, with a flavor that is delicate, something you want to be careful not to overpower, so I cooked it with simple and quality ingredients that made the fish shine.
The folks at All Clad were kind enough to send us their new fish pan to test out, which we happily filled with butter, garlic, lemon slices, and fresh locally caught wahoo steaks. The riveted surface of the pan meant that the flakey wahoo didn’t stick, but did get a beautiful brown color. And, even better, the texture made it easy to clean afterwards (always a concern in the kitchen, but particularly a concern when you’re on vacation).
Even better (for you!) is that All Clad has offered to give away an additional Armor Fish Pan ($199.95 value) to a lucky b&s reader! (This giveaway is closed)
Brown Butter & Garlic Wahoo
4 wahoo steaks
1 stick butter
2 garlic cloves
With your pan over low/medium-low heat, melt butter. Add minced garlic and 3-4 lemon slices. Allow butter to simmer, stirring occasionally, for 30 minutes, or until a golden brown.
Salt wahoo steaks and heat pan to medium-high. Sear wahoo for 3-4 minutes on each side. Top with a squeeze of fresh lemon juice and serve hot.