Corn Flakes Crumbed Wahoo w Tomato Relish
The great majority of anglers will always hold a special place in their hearts for the surprises Wahoo are famous for. The flesh of the wahoo is white to grey, delicate to dense flesh with a delicious firm taste. (Definitely my favorite fish)
- 800g fish fillets
- 200g corn flakes
Pat dry fish fillets and cut into 4 portions.
In a food processor blend your corn flakes adding seasoning. Dip the fish fillets in the crumb and gently place in an oil greased oven dish. Refrigerate the fish for about 30 minutes or can be prepare day before to allow for the crumbs to set.
Pre heat oven to 180 degrees. (Take out fish from fridge at least 15 minutes before putting in oven to bring to room temperature).
Bake in a preheated oven for 15-20 minutes or until the fish is opaque all the way through. You can also turn the fish fillets over after 10 minutes.
Tomato Relish Ingredients
- Olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 small fresh red chili, halved, deseeded, finely chopped
- 50g sundried tomatoes
- 500g ripe vine-ripened tomatoes, coarsely chopped (800g canned tomatoes can also be used)
- 2 tablespoons brown sugar
- 1 tablespoon of yellow curry
- tablespoon mix spices
- 1 vegetable stock cube
- 1 tablespoon mustard
- 1 teaspoon of cornflour
- 2 tablespoons white wine vinegar
Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chili, and cook, stirring, for 2 minutes or until aromatic.
Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato breaks down. Add all other ingredients and cook for 1 hour (stirring occasionally) or until the mixture thickens.
For any excess relish place in jars and enjoy as an accompaniment with any meal.