Spicy Wahoo
2½ lbs wahoo skinless wahoo steaks
1½ cups extra-virgin olive oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
2 jalapeño chilies, seeded and finely chopped
2 serrano peppers, seeded and finely chopped (optional)
1 teaspoon dry oregano
½ cup white wine vinegar
3 or 4 tablespoons cilantro, finely chopped
salt and pepper
Season the steaks with salt and pepper to taste brown in 2 teaspoons of olive oil, in a skillet, over high heat for about 2 minutes on each side
Transfer steaks to a plate and let cool wipe out the pan and add 2 tablespoons fresh olive oil cook the onion, garlic, and chilies over medium heat until the onions soften but remain crisp (about 8 minutes)
Stir in the oregano and cook for 1 minute more
Bring the mixture to a slow simmer and turn off the heat
Stir in the cilantro, and add the rest of the olive oil and 1 teaspoon of salt
Slice the wahoo, with the grain, into strips about ½ inch thick
Arrange strips in a single layer in a large bowl or square glass casserole dish
Pour the wine vinegar mixture over the strips, and cover with plastic wrap
Refrigerate for at least one hour before serving
Serve cold cause you'll burn later!
Anyway, this is a great snack.
It also works with pretty much any kind of fish. I've done it with snapper, tuna, etc..