Wahoo with Pineapple Beurre Blanc

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Captain Bill’s, Friday, February 22, 2013

  Tonight we have a tasty treat for you!  I brought in two Wahoo loins and just finished cutting some beautiful steaks.  This fish, called Ono in Hawaii or Peto in the Caribbean, has a lightly colored flesh with a slightly sweet and mild flavor that works well with being grilled and goes excellently with a creamy butter sauce.  In an homage to its home waters and as an accent to its flavors we will be drizzling the steaks with a pineapple beurre blanc.  This is a treat  you shouldn’t miss.

Our Fish Fries tonight feature a regular favorite and a slight twist on another.  We have a half pound of hand-breaded Bluegill fillets, one of our most requested offerings, and, of course, our Beer Battered Haddock.  The twist is that we are using Lake Louie’s Tommy’s Porter as the base for our Beer Batter.  This dark, fully flavored beer makes a tremendous batter with a different, though equally excellent, flavor profile from our normal batter.  Both come with steak fries, Cole slaw and tartar sauce, and both are great for a snowy February evening.

 

To finish the evening we have some excellent desserts.  We have worked at making many of them in-house, or having Mariner’s pastry chef make them (and she is AWESOME!), and we take great pride in our creations.  The piece I want to tell you about tonight is our Double-Chocolate Bread Pudding.  We use Sassy Cow Heavy Cream in the preparation of the dessert and serve it either warm or cold, depending on your preference.  If you are a chocoholic like me, you will fall in love with this gooey and comforting dish, but don’t take my word for it, come in and give it a try.

 

See you soon,

 

Chef Adam

Posted February 22, 2013 | News & Events | | Written by Captain