Grilled wahoo

We used this recipe to cook up the wahoo we had left over from last year's fishing trip. It was so delicious, I would try it on any fish. And I recommend grilling if possible - it really adds flavor.

1/2 cup butter, melted
1/2 cup extra-virgin olive oil
6 fresh garlic cloves
1/3 cup fresh cilantro or parsley
2 tablespoons Cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets, about 1/2 inch thick
lemon wedge (to garnish)


Spray grill with nonstick spray or brush with veggie oil to prevent sticking. Preheat on high for about 10 minutes. Mix first six ingredients in a blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

Notes: I used a tsp of dried parsley instead of fresh and a little less garlic than called for. I used Old Bay seasoning instead of cajun seasoning. I let the fish sit in the marinade before grilling. Careful to not overcook the fish. It doesn't take long.


Asparagus & Cheese Potato Soup

1 large onion, chopped
4 teaspoons of canola oil
3 tablespoons all-purpose flour
1½ cups 1-inch pieces asparagus spears or broccoli florets
2 cups of lowfat Milk
1 14-ounce can reduced-sodium chicken broth
1½ cups ½-inch cubes red potatoes
1½ cups ½-inch cubes gold potatoes
¼ teaspoon salt
1⁄8 teaspoon cayenne pepper
¾ cup shredded sharp cheddar cheese
1⁄3 cup sour cream

In a large saucepan cook onion with oil until tender. Sprinkle flour over onion and stir. Add the asparagus, milk, broth, potatoes, salt and cayenne pepper.
Cook and stir until the soup has thickened; reduce heat. Simmer and cover for about 10-12 minutes or until the vegetables are tender. Add cheese and sour cream; stir until cheese melts. Then it is ready to serve.