A classic fish-salad sandwich in any form is extra delicious, but when it’s made with the wahoo you caught yourself, it’s even better. Capt. Todd Anderson serves up this fresh version whenever his crew gets a craving for a cheesy, toasty melt. And the spiked limeade? Well, that just makes the adult kid in you so very happy, and pairs perfectly with our wahoo melts.
Ingredients | Serves 4
- 1 lb. fresh wahoo fillet
- ½ cup Duke’s mayonnaise
- ¼ cup Sir Kensington Organic Mayonnaise (for consistency and flavor)
- 2 Tbsp. Dijon mustard
- ¼ cup sweet Vidalia onion, diced
- ¼ cup celery, diced
- 1 lime, juiced
- 1 Tbsp. butter, more for toasting
- 1 Tbsp. extra-virgin olive oil
- 4 slices baby Swiss cheese or white cheddar
- 8 slices bacon, cooked to perfection
- 8 slices thick-sliced sourdough bread
- Salt and freshly ground pepper, to taste
- Cayenne pepper or Louisiana Cajun seasoning, to taste
- Place the wahoo fillets in aluminum foil, and sprinkle with salt and pepper. Drizzle the olive oil over the top, and add the butter.
- Wrap up fish tightly; grill until done and the fish is opaque.
- Remove fish packet from the grill, and refrigerate until cold.
- In a large bowl, break up wahoo into medium-size chunks, then start folding in the remaining ingredients; cover and refrigerate until ready to use.
Generously butter four of the bread slices on one side. Divide the wahoo mixture evenly onto the slices. Top with any additions you prefer—think thinly sliced tomato or caramelized red onions—and finally, the bacon slices and cheese. Butter the remaining four bread slices, placing them on top to complete the sandwich. Gently place the sandwiches, butter side down, on a hot skillet and grill on each side until browned and the cheese is melty. Cut in half and serve immediately.