Blackened Wahoo with Cajun Cream Sauce (Serves 4)

4 10-oz. pieces of Wahoo
8 large shrimp
8 large sea scallops
1 pint heavy cream
1 stick butter
3 tbsp. Cajun seafood seasoning
1 tbsp. clam base
1 oz. sherry
Salt and pepper (fresh ground)
lemon—cut in wedges (to garnish)
rosemary stalks (to garnish)

In saucepan heat 1/2 stick butter and bring to boil. Reduce heat and let stand.
Heat cast iron skillet to 500°. Coat pieces of wahoo with 2 tbsp. Cajun seasoning.
In another saucepan, reduce cream over medium heat, add remaining 1/2 stick of butter. Add 1 tbsp. Cajun seasoning, clam base and sherry. Reduce to desired consistency.
In separate sauté pan, heat the standing butter, add shrimp and scallops. Sauté 2-3 minutes or until fish is opaque. Add to cream sauce.
Place wahoo on skillet with butter. Cook on each side 3-4 minutes. Remove from heat. Spoon cream sauce, shrimp and scallops over wahoo. Garnish with lemon and rosemary and serve.

Grilled Wahoo (Serves 2)

2 fillets wahoo, about 1/2 inch thick
1/2 cup butter, melted
1/3 cup extra-virgin olive oil
2-4 cloves fresh garlic
1/3 cup fresh cilantro or parsley
2 tbsp. Cajun seafood seasoning
1 whole lemon, juiced
lemon wedges (to garnish)

Brush grill with vegetable oil to prevent sticking. Preheat on high for about 10 minutes.
Mix melted butter, garlic, parsley, Cajun seafood seasoning, and lemon juice in a blender until you have a smooth sauce.
To cook, brush both sides of fillets with sauce.
Place fillets on grill and cook, turning once or twice. Brush on more sauce as needed. Fish is done when it flakes easily about 5 minutes.
Use lemon wedges to garnish and serve.