10/25/12 - Pan Seared Gulf-Caught Wahoo Medallions

Pan Seared Gulf-Caught Wahoo Medallions with Pomegranate-Sumac Glaze, accompanied by Wilted Suisse Chard & Root Hash

This recipe will serve four.

Marinade

4 oz salad oil

2 tsp lemon zest

1 oz fresh thyme

½ oz chopped garlic

1 pinch flaky chili peppers

Combine all ingredients, Place 2 lbs of freshly caught Wahoo medallions in glass baking dish, cover with marinade, being sure that all areas of the fish are covered

Pomegranate Sumac Glaze

½ C honey

½ C pomegranate molasses

3 tsp lemon zest

3 tblsp fresh lemon juice

1 tsp ground sumac

½ C cranberry juice

1 pinch smoked paprika

Bring honey and molasses to a boil in sauté pan, add remaining ingredients and simmer until it is reduced by about 1/3 or attains a syrup-like consistency. Season with salt and pepper to taste and set aside.

Root Vegetable Hash

½ lb diced turnips

½ lb diced golden beets

½ lb diced carrots

¼ lb diced red onion

½ lb fingerling potatoes

¼ oz chopped garlic

1 pinch smoked paprika

1 oz olive oil

¼ oz cider vinegar

1 pinch fresh thyme

Toss diced vegetables in olive oil, vinegar and spices. Roast on separate cooking sheets for about 10 minutes at 350º. Remove from oven and combine all the vegetables and set aside for plating.

Wilted Suisse Chard

1 to 2 bags cleaned Suisse chard

2oz olive oil

½ oz slivered garlic

To taste salt & pepper

Heat olive oil in sauté pan, add garlic & Suisse chard, cook until wilted, season & reserve for service

Cooking Instructions

In a hot sauté pan, sear fish in olive oil, turning after two minutes. Finish in 350º oven for 5 minutes. Remove from oven and cover fish with half of the pomegranate glaze. Place fish back in oven and cook for 3 more minutes.

To serve, place a portion of root hash & greens onto each plate, top with fish and drizzle plate with the remaining glaze. Garnish with fresh micro greens.