Wahoo Tataki with Miso Dressing, Pickled Cucumber, Toasted Sesame Seeds, Mike’s Hot Honey and Scallions
Recipe courtesy of Mitchell Govender, Chef De Cuisine, Loblolly Country Club (Hobe Sound, Fla.)
Ingredients
- wahoo - 3 oz., fresh (number 1)
- English cucumber - 2 oz.
- rice wine vinegar - 1 tsp.
- black and white sesame seeds - 1/8 tsp., toasted
- Mike’s Hot Honey - 1/8 tsp.
- scallions - 1/8 tsp.
- Ingredients for Miso dressing (yields 2/3 cup):
- yellow miso - 1 Tbsp.
- Greek yogurt - 2 Tbsp., plain
- rice wine vinegar - 2 Tbsp.
- ginger - 1/2 tsp., grated
- garlic - 1/2 tsp., grated
- sesame seed oil - 2 Tbsp.
- canola oil - 2 Tbsp.
Instructions
Procedure for Wahoo:
- Season wahoo with salt and pepper
- Pan-sear wahoo on a high heat for 20 seconds on each side with canola oil.
- Allow to cool in cooler until plating.
- Alice wahoo into three 1-oz. slices.
Procedure for Miso Dressing:
- In a blender, add all ingredients and blend until silky smooth.
- Season with salt and pepper to taste.
Procedure for Pickled Cucumber:
- Slice cucumber in half and then thinly slice in half moons.
- In a bowl, toss cucumber and 1 Tbsp. rice wine vinegar with salt and pepper.
- Allow to pickle for 5 minutes.
Procedure for Scallions:
- Cut scallions in half.
- Thinly slice lengthwise.
- Place into a bowl of iced water to stay fresh.
