Try this one at home – it tastes just like mom used to make!

4 wahoo fillets (about 6 ounces each)
Juice of 2 oranges
2 Bermuda oranges
Salt and freshly ground pepper
6 tablespoons of butter
1/4 cup of fish stock
2 oz. Noilly Prat, a French dry vermouth
1 cup heavy cream
8 small mint leaves

Marinate the wahoo fillets for one to two hours in the orange juice, the zest of one orange, salt and pepper.

Peel the two Bermuda oranges and divide into segments. Set aside.

Melt two tablespoons of butter in a frying pan and add marinated wahoo fillets. Add the fish stock, Noilly Prat and white wine. Cover and poach gently for three minutes on each side until fully cooked.

Remove the fish fillets and keep warm. Reduce the cooking liquid until it reaches the consistency of marmalade. Add the green peppers and the cream. Reduce for a further five minutes, and then gradually add the remaining four tablespoons of butter. Correct seasoning. Reheat the fillets in the sauce. Add the orange segments and garnish with mint leaves.