Pan Roasted Wahoo on Citrus Arugula Salad
Pan Roasted Wahoo on Citrus Arugula Salad
Ingredients
- 4 (2-ounce) wahoo fillets
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons canola oil
Directions
Season wahoo with salt and pepper and brush with olive oil. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side.
For the vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons rice-wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 2/3 cup blended oil (75% canola, 25% olive oil)
- Salt and freshly ground black pepper
In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.
For the salad
- 1 small red onion, thinly sliced
- 1 cup rice-wine vinegar
- 8 cups arugula
- 1 clementine, peeled and segmented
Marinate the sliced onion in the vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments. Toss with 1/2 to 3/4 cup citrus vinaigrette.
Recipe adapted from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
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