RECIPE: CAJUN WAHOO OVER GOUDA GRITS

Welcome to our latest blog post, where the thrill of the hunt meets the joy of cooking! Today, we're diving deep into the exhilarating world of bluewater spearfishing for wahoo, followed by a mouth-watering recipe for Cajun Wahoo over Gouda Grits, courtesy of James Ferrara.

Bluewater spearfishing is not just a sport; it's an adventure that takes you into the vast, open ocean where the big game fish roam. Among these, the wahoo stands out as a prized catch for any spearfisher. Known for its lightning-fast speed and elusive nature, hunting wahoo is both a challenge and a thrill.

Wahoo, with their torpedo-shaped bodies and striking stripes, are not only a sight to behold but also a test of skill and patience. They are known for their sudden bursts of speed, making them a challenging target. Catching a wahoo requires not just precision but also an understanding of their behavior and habitat.

When it comes to gear, a sturdy speargun and a good pair of fins are essential. It's also crucial to have a boat capable of handling open waters. Techniques vary, but often involve chumming to attract the fish and diving deep to intercept them. It's a game of stealth, patience, and skill. If you want to learn about all the gear you need to land a trophy wahoo, check out Florida Freedivers Bluewater Gear Guide.

Once you've landed your wahoo, it's time to savor your victory. Wahoo is not just a trophy fish; it's a culinary delight. Its flesh is firm and lean, with a mild flavor that makes it a versatile ingredient in many dishes.

Wahoo cooks beautifully, whether grilled, baked, or seared. It's important not to overcook it, as the meat can dry out quickly. The key is to highlight its natural flavors while adding complementary seasonings.

Now, let's bring the catch of the day to your table with a recipe that's sure to impress - Cajun Wahoo over Gouda Grits.

• 3 lbs of wahoo filets, cut into 3/4 inch medallions
• 1/2 cup melted butter
• 1/2 cup extra virgin olive oil
• 8 cloves of garlic
• 1/4 cup of fresh cilantro
• 1 lemon, juiced
• 4 tbsp of Cajun seasoning
• 2 cups of dry grits
• 1 cup shredded soft Gouda cheese
• Salt and pepper to taste

1. Prepare the Wahoo: Cut the filets into medallions and set aside.
2. Make the Marinade: Blend butter, olive oil, garlic, cilantro, lemon juice, and Cajun seasoning until smooth.
3. Marinate the Fish: Place the wahoo and marinade in a ziplock bag, ensuring the fish is well-coated.
4. Cook the Grits: Follow the package instructions, then stir in the Gouda cheese until melted. Season with salt and pepper.
5. Grill the Wahoo: Grill each side for 1-2 minutes on medium heat. Alternatively, sear in a pan.
6. Serve: Spoon a generous serving of Gouda grits onto a plate, top with the grilled wahoo, and enjoy!

This dish is a perfect way to celebrate the fruits of your spearfishing labor. The spicy Cajun flavors beautifully complement the mild taste of wahoo, while the creamy Gouda grits add a comforting touch to the dish.

Spearfishing for wahoo is an adventure that rewards you not just with the thrill of the catch but also with a delicious meal. This Cajun Wahoo over Gouda Grits recipe is a testament to the joys of harvesting and cooking your catch. So, gear up for your next spearfishing trip and get ready to cook up a storm!