INGREDIENTS
1 1/2 pounds, boneless and skinless, cut into 1 3/4 inch thick
Olive oil
Several minced garlic cloves
3 minced shallots
1/2 cup chopped carrot
1/3 cup chopped parsley
1/3 cup chopped celery
Juice of one lime
Salt and pepper to taste
2/3 cup Madeira wine
DIRECTIONS
Heat olive oil in a large skillet.
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, and lime juice.
Place vegetables on top of wahoo and place tight fitting lid on top of skillet.
Simmer on medium-low heat for a few minutes.
Turn fish over, add wine, and simmer over low heat for two more minutes. Do not over cook.
Serve over garlic toast
