Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad Recipe

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Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad
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  1. Wahoo and Spinach Salad:
  2. Add the wahoo fillets, red bell pepper and red onion to a baking dish. Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste. Toss to coat. In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper. Let both mixtures marinate for 10 minutes.
  3. Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred. Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes. Add the red onion and wahoo to the grill, flipping after 3 minutes.
  4. Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
  5. Cayenne Garlic Aioli:
  6. Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl. Season with salt and pepper and set aside.
  7. Candied Walnuts:
  8. In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper. Mix to coat and let sit on the grill in indirect heat.
  9. Vinaigrette:
  10. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
  11. Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.
  12. Add the spinach to a medium bowl.
  13. Slice the pears and add them to the spinach. Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste. Drizzle with half of the balsamic vinegar dressing. Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half. Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo. Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad.
  14. Cooks Note: This recipe can made on its own WITHOUT being sandwich style. Polenta would be a great substitute for bread. You can buy polenta in logs slice in 1-inch thick rounds and grill. Once grilled (roughly 5 minutes per side), you can layer with red pepper, onion, avocado and wahoo finish with cayenne aioli on top.
  15. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1599.09 Kcal (6695 kJ)
Calories from fat 1182.69 Kcal
% Daily Value*
Total Fat 131.41g 202%
Cholesterol 78.75mg 26%
Sodium 469.36mg 20%
Potassium 832.89mg 18%
Total Carbs 44.03g 15%
Sugars 27.34g 109%
Dietary Fiber 9.37g 37%
Protein 27.44g 55%
Vitamin C 67.3mg 112%
Vitamin A 1mg 35%
Iron 20.4mg 113%
Calcium 593.1mg 59%
Amount Per 100 g
Calories 275.14 Kcal (1152 kJ)
Calories from fat 203.5 Kcal
% Daily Value*
Total Fat 22.61g 202%
Cholesterol 13.55mg 26%
Sodium 80.76mg 20%
Potassium 143.31mg 18%
Total Carbs 7.58g 15%
Sugars 4.7g 109%
Dietary Fiber 1.61g 37%
Protein 4.72g 55%
Vitamin C 11.6mg 112%
Vitamin A 0.2mg 35%
Iron 3.5mg 113%
Calcium 102mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.1
  • 40

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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