Grilled Bermuda Wahoo Sandwich and Garden Kale Salad with Rum Swizzle Vinaigrette

Ingredients

Yield:

1

• Wahoo Sandwich

  • 6 oz Wahoo
  • 2 tomato slices
  • ¼ avocado
  • .5 oz olive oil
  • 1 oz grilled Bermuda onion
  • 1 oz parsley
  • 1 each jalapeno
  • 1 teaspoon minced garlic
  • 3/4 teaspoon fresh thyme
  • 1oz cilantro
  • 1 each brioche bun

• Kale Salad

  • 2 oz garden baby kale
  • 5 orange segments
  • .25 oz toasted almonds
  • 1oz fresh strawberry

• Rum Swizzle Vinaigrette (Yield 5 portions)

  • 1 oz Bermuda Rum Swizzle
  • .5 teaspoon Dijon mustard
  • 3 oz olive oil
  • 1 oz lemon juice
  • 1 lemon for zest
  • Salt and pepper to taste
  • 1 oz orange juice

Preparation

Difficulty:

Medium

Time:

15 MinutesPrep Time

Total Time:

45 Minutes

1. 1. Combine Lemon juice, garlic, parsley, cilantro, half jalapeno and olive oil and blend together. Season the fish with salt pepper and marinate with the herb blend.
   2. Leave for 5 minutes and grilled to desired temperature, preferably medium.
   3. Slice half of jalapeno and grill it over flat top.
   4. Toast the bun and place slice tomato and grilled fish on it. Arrange the sliced avocado on fish and squeeze some lime juice. Now place the grilled jalapenos and other half of the bun to cover the sandwich.
   5. Make the vinaigrette by combining mustards, lemon juice, olive oil, lemon zest and some chopped parsley. Finish the dressing with Rum Swizzle and adjust the seasoning.
   6. Toss the baby kale and oranges with dressing and sprinkle the toasted almonds and strawberry on top.
   7. Serve it with freshly made Wahoo sandwich and enjoy.