Wahoo Salad Recipes

10 BEST WAYS TO COOK WAHOO FROM GRILLED TO SEARED

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a wahoo recipe in 30 minutes or less!

RED CHILE ENCRUSTED WAHOO, TOASTED MACADAMIA NUT REDSKIN POTATO SALAD AND MANGO MALIBU RUM RELISH

Steps:

• Grind all the spices in a small coffee grinder.
• Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.
• Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.
• Mix all ingredients well.

WAHOO SALAD

Steps:

• Preheat your oven to 400 degrees F. Spray a large baking sheet with cooking spray or grease well. In a small bowl, combine butter garlic powder and 1/2 teaspoon of the pepper. Place wahoo fillets on baking sheet and brush with butter mixture to coat well.
• Bake for 15 to 25 minutes, or until the meat closest to the center flakes easily with a fork (baking time will depend upon thickness of fillets so check regularly). Allow to cool and break fish into large flakes.
• In a large bowl, combine mayonnaise onion, celery, salad cubes, dill weed, Old Bay Seasoning, salt and the remaining 1/4 teaspoon of pepper.
• Add cooled flaked fish to mayonnaise mixture and toss gently to combine. Serve with crackers, on toasted bread or on a bed of lettuce.

WILD WAHOO GOURMET SANDWICHES WITH RUM PEAR SPINACH SALAD

Steps:

• Wahoo and Spinach Salad:
• Add the wahoo fillets, red bell pepper and red onion to a baking dish. Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste. Toss to coat. In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper. Let both mixtures marinate for 10 minutes.
• Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred. Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes. Add the red onion and wahoo to the grill, flipping after 3 minutes.
• Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
• Cayenne Garlic Aioli:
• Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl. Season with salt and pepper and set aside.
• Candied Walnuts:
• In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper. Mix to coat and let sit on the grill in indirect heat.
• Vinaigrette:
• In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
• Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.
• Add the spinach to a medium bowl.
• Slice the pears and add them to the spinach. Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste. Drizzle with half of the balsamic vinegar dressing. Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half. Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo. Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad.