Wasabi’s Whopper Wahoo
Sunday looked perfect, so Wasabi Captain Cary Evarts called his mate Willard Lathrop and said: “Let’s go fishing!” Will said yes and so the guys picked up some ice and headed out through Majuro Bridge. Just moments after setting the lines, zing-zip, they had a fish on. And it was a big one.
Together they worked hard to haul in the big beast of the deep and then celebrated by taking some happy snaps.
Back at the mothership (a.k.a. yacht Seal), the wahoo weighed in at 45 pounds and was duly cleaned and cut up and delivered to some happy folk in the downtown anchorage.
Wahoo for Supper
Seal’s cook steamed young potatoes and, just before they were done, added some broccoli florets. Meanwhile, she diced a filet of the wahoo, cracked some pepper on top and then the juice of half a lemon and put in a small skillet and cooked just long enough so that just a hint of pinkness remained. In another pan, she added diced onions, crushed garlic, chopped red pepper, a finely chopped Anaheim pepper, and some sliced mushrooms. After six minutes or so, she poured in a can of petite diced tomatoes and added some Herbs de Provence and oregano. When that was heated though, she drained and then added the fish to the pan and cooked all just enough to heat the fish back up. She then served it up to the table, where Cary grated some Parmesan cheese on top and it was later declared a delicious dish!