Crusted Bermuda Wahoo

Ingredients

Yield:

1

• Crusted Wahoo

  • 6 oz Wahoo Loin, Sashimi Block
  • 1tsp. Kosher Salt
  • ¼ tsp. Paprika
  • ¼ tsp. Pink Peppercorn, Cracked
  • ¼ tsp. Black Peppercorn

• Quinoa Salad

  • ½ cup Cooked White Quinoa
  • ¼ each Avocado, Sliced
  • 1/8 cup English Cucumber, Small Dice
  • 1/8 cup Sliced Almonds, Toasted
  • ¼ cup Cooked Kabocha Pumpkin, Medium Dice
  • 1/8 cup Thyme Vinaigrette
  • TT Salt

• Thyme Vinaigrette

  • 1 each Small Shallot, Sliced
  • ½ Tbsp Dijon Mustard
  • 1 tsp Honey
  • 2 Tbsp White Balsamic Vinegar
  • 1 Tbsp Fresh Thyme, Chopped
  • ½ cup Grapeseed Oil
  • TT Salt and Pepper

• Fruit Salad

  • 5 pieces Orange Segments
  • ¼ each Red Apple, Sliced
  • 5 pieces Golden Pineapple, Small Diced
  • 5 pieces Red Grapes, Sliced in Half
  • 5 pieces Honeydew, Sliced
  • 3 pieces Strawberry, Sliced
  • 3 each Blackberry

Preparation

Difficulty:

Medium

Time:

25 MinutesPrep time

Total Time:

45 Minutes

1. Crusted Wahoo

   1. Crust the wahoo fish on all sides, then lightly sear each side until medium rare.
   2. Allow to cool before slicing.

2. Thyme Vinaigrette

   1. Make the vinaigrette using a blender, start with all ingredients except grapeseed oil.
   2. Puree until smooth, then slowly drizzle the oil to emulsify.
   3. Adjust seasoning with salt and pepper.

3. Quinoa Salad

   1. For quinoa salad mix the cooked quinoa with cucumber, thyme vinaigrette, salt and pepper.
   2. Plate in bento box, then add the pumpkin, avocado, and almonds.

4. Fruit Salad

   1. Fruit salad is plated by adding each fruit one piece at a time.