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1
Add the wahoo fillets, red bell pepper and red onion to a baking dish.
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2
Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste.
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3
Toss to coat.
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4
In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper.
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5
Let both mixtures marinate for 10 minutes.
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6
Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred.
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7
Add the pears to the grill, flesh side down.
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8
Grill until the flesh is slightly charred, about 12 minutes.
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9
Add the red onion and wahoo to the grill, flipping after 3 minutes.
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10
Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
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11
Cayenne Garlic Aioli:
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12
Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl.
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13
Season with salt and pepper and set aside.
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14
Candied Walnuts:
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15
In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper.
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16
Mix to coat and let sit on the grill in indirect heat.
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17
Vinaigrette:
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18
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
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19
Once the fish is cooked, pull all ingredients off the grill to a platter.
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20
Slice the bell pepper and remove the seeds and ribs.
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21
Add the spinach to a medium bowl.
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22
Slice the pears and add them to the spinach.
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23
Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste.
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24
Drizzle with half of the balsamic vinegar dressing.
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25
Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half.
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26
Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo.
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27
Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad.
