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Grilled Wahoo Bruschetta
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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4 wahoo fillets, skin on
1 loaf ciabatta bread, sliced
1 clove garlic, peeled
3 Tbsp. olive oil
14 oz. can of borlotti beans (or cannellini)
4 oz. watercress (or baby spinach), washed
1 Tbsp. balsamic vinegar
salt and pepper, to taste
1 1/2 Tbsp. cracked black pepper
4 Tbsp. flat leaf parsley, roughly chopped
What to do:
1. Preheat oven to 400ºF. Place the sliced ciabatta on a baking sheet and bake for 5 min.
2. Toss beans and watercress together. Drizzle 1Tbsp olive oil and balsamic over mixture. Season with salt and pepper.
3. In a separate bowl, combine parsley with black pepper.
4. Rub the skinless side of the wahoo fillets with the olive oil then coat with herb and pepper mixture.
5. Heat a griddle pan or non-stick frying pan, and cook the fish (pepper side first) for 2-3 min. each side.
6. Remove ciabatta from the oven and rub each slice with the garlic clove. Arrange slices onto serving plates and drizzle with the remaining oil.
7. Pile the borlotti bean salad onto the toasted bread and top each with the wahoo fillets. Serve immediately.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Wine pairings:
Sauvignon Blanc, Chardonnay, Riesling/Rhine
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