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Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad

Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad
You can never have too many main course recipes, so give Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad a try. This recipe serves 3. One serving contains 1592 calories, 30g of protein, and 97g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, cream, walnuts, and a few other things to make it today. To use up the pear you could follow this main course with the The Pear Pie as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

1
Add the wahoo fillets, red bell pepper and red onion to a baking dish.
Ingredients you will need
Red PepperRed Pepper
Red OnionRed Onion
Equipment you will use
Baking PanBaking Pan
2
Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste. Toss to coat. In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
OlivesOlives
PearPear
RumRum
3
Let both mixtures marinate for 10 minutes.
4
Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred.
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Red PepperRed Pepper
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GrillGrill
5
Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes.
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PearPear
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GrillGrill
6
Add the red onion and wahoo to the grill, flipping after 3 minutes.
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Red OnionRed Onion
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GrillGrill
7
Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
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CiabattaCiabatta
ToastToast
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GrillGrill
1
Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl. Season with salt and pepper and set aside.
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Salt And PepperSalt And Pepper
Cayenne PepperCayenne Pepper
Minced GarlicMinced Garlic
Lemon JuiceLemon Juice
MayonnaiseMayonnaise
Sour CreamSour Cream
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BowlBowl
1
In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper.
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Salt And PepperSalt And Pepper
Brown SugarBrown Sugar
WalnutsWalnuts
ButterButter
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Frying PanFrying Pan
2
Mix to coat and let sit on the grill in indirect heat.
Equipment you will use
GrillGrill
1
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
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Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Olive OilOlive Oil
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WhiskWhisk
BowlBowl
2
Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.
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Bell PepperBell Pepper
SeedsSeeds
FishFish
RibsRibs
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GrillGrill
3
Add the spinach to a medium bowl.
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SpinachSpinach
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BowlBowl
4
Slice the pears and add them to the spinach. Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste.
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Candied WalnutsCandied Walnuts
Salt And PepperSalt And Pepper
Goat CheeseGoat Cheese
SpinachSpinach
PearPear
5
Drizzle with half of the balsamic vinegar dressing.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
6
Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half. Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo. Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Bell PepperBell Pepper
Goat CheeseGoat Cheese
Red OnionRed Onion
CiabattaCiabatta
AvocadoAvocado
Ground Cayenne PepperGround Cayenne Pepper
SpinachSpinach
SpreadSpread
AioliAioli
DifficultyExpert
Ready In50 m.
Servings3
Health Score20
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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