Wild Wahoo Gourmet Sandwiches With Rum Pear Spinach Salad
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Lemon Juice (fresh)1
Salt2 cups
Spinach (fresh)2 tbsps
Low-Fat Mayonnaise2 tbsps
Low-Fat Sour Cream1 clove
Garlic (minced)1 tsp
Cayenne1 tbsp
Unsalted Butter1 cup
Walnut2 tbsps
Dark Brown Sugar1 cup
Balsamic VinegarDirections:
1
Wahoo and Spinach Salad: Add the wahoo fillets, red bell pepper and red onion to a baking dish
2
Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste
3
Toss to coat
4
In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper
5
Let both mixtures marinate for 10 minutes
6
Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred
7
Add the pears to the grill, flesh side down
8
Grill until the flesh is slightly charred, about 12 minutes
9
Add the red onion and wahoo to the grill, flipping after 3 minutes
10
Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast
11
Cayenne Garlic Aioli: Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl
12
Season with salt and pepper and set aside
13
Candied Walnuts: In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper
14
Mix to coat and let sit on the grill in indirect heat
15
Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste
16
Once the fish is cooked, pull all ingredients off the grill to a platter
17
Slice the bell pepper and remove the seeds and ribs
18
Add the spinach to a medium bowl
19
Slice the pears and add them to the spinach
20
Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste
21
Drizzle with half of the balsamic vinegar dressing
22
Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half
23
Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo
24
Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad