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Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish

  • 1serving

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10-ounce piece wahoo

  2. 1 teaspoon cayenne pepper

  3. 1 teaspoon ancho peppers

  4. 1 teaspoon chile powder

  5. 1 teaspoon paprika

  6. 3/4 pound red bliss potatoes, quartered

  7. 3/4 cup mayonnaise

  8. 1/2 cup sour cream

  9. 1 tablespoon heavy cream

  10. 1/4 cup Dijon Mustard

  11. 2 tablespoons whole grain mustard

  12. 1/4 cup toasted and crushed macadamia nuts

  13. 1 rib celery, diced

  14. 1/2 red onion, diced

  15. 1 hard boiled egg, chopped

  16. 1 tablespoon chopped fresh cilantro

  17. 1/4 teaspoon kosher salt

  18. 1/4 teaspoon ground black pepper

  19. 1/2 fresh mango, diced

  20. 2 tablespoons confectioners' sugar

  21. 2 tablespoons scallions, chopped on bias

  22. 1/2-ounce Malibu Rum

  23. 1 tablespoon finely diced red bell pepper

Instructions Jump to Ingredients ↑

  1. Grind all the spices in a small coffee grinder .

  2. 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.

  3. 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.

  4. Mix all ingredients well.

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