What could be better after a hard day of fishing than a sophisticated wahoo loin nestled with grilled pineapple and jicama alongside a fresh arugula salad? Nothing, except perhaps a polished gin drink. We asked Marlin’s professional chef, Meredith Ouzounian, to create this stunner, and she hit it out of the park. Somehow, we weren’t surprised.
Ingredients | Serves 4 to 6
- 2 lb. wahoo, portioned into 6 pieces
- 2 tsp. everything-blend seasoning mix
- 2 Tbsp. togarashi-blend spice mix
- 1 tsp. kosher salt
- 1 jicama, peeled and sliced into ⅛-inch-thick rounds
- ½ pineapple, peeled and cored, sliced into ½-inch-thick rounds
- ½ jalapeño, thinly sliced
- ¼ red onion, julienned
- ½ lb. arugula
- 1 cup cilantro leaves
- Extra virgin olive oil
- Salt and pepper, to taste
Preparation
- Coat pineapple and jicama with oil, season with salt and pepper. On a hot grill, cook on each side until tender; set aside.
- Combine spice mixtures, and coat the edges of the wahoo.
- In an oiled cast-iron skillet, sear seasoned edges of fish on high until desired doneness; remove to plate.
- In a medium bowl, combine jalapeño, red onion, arugula, and cilantro; salt and pepper, to taste.
To Assemble
Arrange the grilled pineapple and jicama rounds on a plate, and place the fish on top. Toss the salad ingredients lightly with olive oil, and serve.
This article originally appeared in the April/May issue of Marlin.
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