Recipes 49 & 50: Grilled Wahoo in Tomato Sauce & Yukon Gold Potatoes Jacques Pepin-Style

Grilled Wahoo in Tomato Sauce
Recipe courtesy of Bobby Flay 

• 4 wahoo fillets, 6 ounces each (or whatever a good size is)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for finishing dish
• 2 cloves garlic, chopped
• 4 anchovies in oil, patted dry and chopped (I used anchovy paste)
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup chopped flat-leaf parsley

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

While the 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. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

Results: Delicious!!  I'd never had wahoo b/c it is ordinarily at least $12.99/lb. but was on sale for $6.99/lb so we got 2 filets and it was what?  WORTH IT!!  Y'all know I don't believe in cherry tomatoes so I used diced fire roasted tomatoes.  This sauce belongs on everything God has ever made!!! AWESOME.

Yukon Gold Potatoes Jacques Pepin-Style
Recipe courtesy of Rachael Ray 

• 3 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 3 cups chicken stock
• 3 tablespoons butter
• 2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Results: Takes forever but worth it! You probably don't even need the butter. Extra delicious!  This meal was every single thing!  You can really never have too many potato recipes, nah mean? Also, go light on the salt b/c there's a good bit of salt in chicken stock.

Altogether?  A GREAT MEAL!!