Red Chile Encrusted Wahoo, Toasted Macadamia Nut Re

Name: Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -ounce piece wahoo; 1 teaspoon cayenne pepper; 1 teaspoon ancho peppers; 1 teaspoon chile powder; 1 teaspoon paprika; 3/4 pound red bliss potatoes, quartered; 3/4 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon heavy cream; 1/4 cup Dijon Mustard; 2 tablespoons whole grain mustard; 1/4 cup toasted and crushed macadamia nuts; 1 rib celery, diced; 1/2 red onion, diced; 1 hard boiled egg, chopped; 1 tablespoon chopped fresh cilantro; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 fresh mango, diced; 2 tablespoons confectioners' sugar; 2 tablespoons scallions, chopped on bias; 1/2 -ounce Malibu Rum; 1 tablespoon finely diced red bell pepper

Servings: persons

10 -ounce piece wahoo
1 teaspoon cayenne pepper
1 teaspoon ancho peppers
1 teaspoon chile powder
1 teaspoon paprika
3/4 pound red bliss potatoes, quartered
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon heavy cream
1/4 cup Dijon Mustard
2 tablespoons whole grain mustard
1/4 cup toasted and crushed macadamia nuts
1 rib celery, diced
1/2 red onion, diced
1 hard boiled egg, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 fresh mango, diced
2 tablespoons confectioners' sugar
2 tablespoons scallions, chopped on bias
1/2 -ounce Malibu Rum
1 tablespoon finely diced red bell pepper

1
Grind all the spices in a small coffee grinder.
2
Press wahoo into chile mixture coating it on one side well.
3
Sear both sides of the wahoo in a very hot skillet in a well ventilated area.
4
Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage.
5
Then place the redskin potato salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo.
6
Steam or boil potatoes until just tender.
7
Refrigerate potatoes until cold.
8
Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl.
9
Then add remaining ingredients and potatoes.
10
Refrigerate.
11
Mix all ingredients well.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 -ounce piece wahoo, 1 teaspoon cayenne pepper, 1 teaspoon ancho peppers, 1 teaspoon chile powder, and more.

Yes, Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions