Wahoo and Spinach Salad:

Add the wahoo fillets, red bell pepper and red onion to a baking dish. 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. Let both mixtures marinate for 10 minutes.

Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred. Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes. Add the red onion and wahoo to the grill, flipping after 3 minutes.

Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.

Cayenne Garlic Aioli:

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.

Candied Walnuts:

In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper. Mix to coat and let sit on the grill in indirect heat.

Vinaigrette:

In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.

Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.

Add the spinach to a medium bowl.

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. Drizzle with half of the balsamic vinegar dressing. 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.