Best Wild Wahoo Gourmet Sandwiches With Rum Pear Spinach Salad Recipes

Classic Spinach Salad image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 4

1 bunch fresh spinach, washed, stems removed, torn into bite-sized pieces
4 ounces of bacon fried crisp, drained, crumbled, if desired or 2 chopped hard boiled eggs
4 large white mushrooms, sliced
1/4 small red onion, sliced thin

Steps:

In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

Nancy's Spinach Salad image

Provided by Food Network

Categories appetizer

Time 44m

Yield 4 servings

Number Of Ingredients 11

1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

Steps:

For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Grilled Wahoo with Tomato Sauce image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley

Steps:

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.