Recipe courtesy of Matt Fretwell

Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish

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  • Yield: 1 serving
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Ingredients

Red Chile Mix:

Potato Salad:

Mango Malibu Relish:

Directions

  1. Grind all the spices in a small coffee grinder.
  2. Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin Potato Salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.

Potato Salad:

  1. Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.

Mango Malibu Relish:

  1. Mix all ingredients well.
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