Blackened Wahoo Medallions with Tomato Vinaigrette

Blackened Wahoo Medallions with Tomato Vinaigrette
Staff Writer
Blackened Wahoo Medallions with Tomato Vinaigrette
Wahoo! Grill
Blackened Wahoo Medallions with Tomato Vinaigrette

Served with rutabaga purée and braised red Russian kale, this wahoo recipe is a complete and balanced dinner for four. Wahoo, also known as ono, is a fish found off the coast of Hawaii and also in the Caribbean, and has a firm white flesh with mild flavor.

4
Servings
470
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomato-caper vinaigrette

  • pint grape tomatoes, halved
  • 1  Tablespoon  diced shallots
  • 1/4  Cup  roasted red peppers, drained and diced
  • 1  Tablespoon  capers
  • 1  Teaspoon  fresh thyme
  • 2  Teaspoons  parsley, chopped
  • 2  Tablespoons  red-wine vinegar
  • 1/4  Cup  olive oil
  • 1  Teaspoon  salt
  • 1  Teaspoon  black pepper

For the rutabaga purée

  • Yukon Gold potatoes
  • large rutabaga, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2  Tablespoons  butter, softened

For the red Russian kale

  • 3  Tablespoons  olive oil
  • small onion, sliced
  • cloves garlic, crushed
  • bunch Red Russian kale, stemmed and chopped roughly
  • 1/2  Cup  dry white wine
  • 2  Cups  chicken or vegetable broth
  • Salt and pepper, to taste

For the wahoo

  • 2  Tablespoons  canola oil
  • Eight 3-ounce wahoo medallions
  • Blackening seasoning, to taste

Directions

For the tomato-caper vinaigrette

Combine all of the ingredients in a mixing bowl and let the flavors meld for 1 hour prior to serving.

For the rutabaga purée

Place the potatoes and rutabaga in a large pot of salted water and bring to a boil. Cook until very tender, for about 45 minutes. Drain well, transfer to a food mill, and purée until smooth. Return the puréed mixture to the pot and stir over medium heat until any excess liquid evaporates. Add the butter and stir until melted. Season with salt and pepper, to taste.

For the red Russian kale

In a sauté pan, heat the olive oil over medium heat. Sauté the onion and garlic until the onion becomes soft. Add the kale, wine, and broth. Toss, then simmer gently until the kale is lightly cooked, for 15 minutes. Season with salt and pepper, to taste.

For the wahoo

Heat the oil in a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Swirl it around to coat lightly.

Dust the wahoo medallions with blackening seasoning, to taste, and then place them in a single layer in the pan. Sear the medallions until the bottom changes to a light brown color. Flip the medallions and reduce the heat to medium. Cook until the other side turns light brown and the center of the fish is opaque.

Set out 4 plates. On each plate, place a scoop of the potato-rutabaga purée, ½ cup of the kale, and 2 wahoo medallions on top in the center. Drizzle 2 tablespoons of the tomato-caper vinaigrette on top of the fish, allowing some to drip down the sides of the wahoo medallions onto the rutabaga purée and kale.

Nutritional Facts

Total Fat
37g
53%
Sugar
17g
19%
Saturated Fat
24g
100%
Cholesterol
5mg
2%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
28mg
3%
Fiber, total dietary
3g
12%
Folate, total
20µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
587mg
39%
Water
115g
4%

Wahoo Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Wahoo Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Wahoo Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.