Rec 3

Ingredients:

Wahoo meat, boneless and skinless, about 1 1/2 to 2 pounds, cut into pieces about 1 3/4 to 2 inches thick by 2-3 inches across;

Extra virgin olive oil;

Shallots, 3, minced;

Garlic, several cloves, minced, or to taste;

Carrot, chopped, about 1/2 cup;

Parsley, chopped, about 1/3 cup;

Celery, chopped, about 1/3 cup;

Juice of 1 lime;

Salt and black pepper to taste;

Sauterne or Madeira wine, about 2/3 cup;

Instructions:

Heat olive oil in a large skillet with tight fitting lid - to about medium heat.

Add garlic and shallots and sauté until translucent.

Add rest of vegetables and toss.

Move vegetables to side of skillet, add Wahoo and sear lightly on each side.

Add salt, pepper, lime juice, then place vegetables on top of pieces of Wahoo and replace lid.

Turn down heat slightly and simmer for a couple of minutes.

Turn fish over, add wine, and replace and simmer over low heat for 2 more minutes. Do not overcook.