Seared Wahoo with Scallion Pistou
1 pound wahoo loin, cleaned and trimmed
Freshly-ground black pepper
4 ounces scallions, washed and left whole
1 jalapeno chile, seeds removed and sliced into thin rings
1 radish, trimmed and thinly shaved
2 ounces fresh parsley
2 ounces extra-virgin olive oil
1 package daikon radish sprouts
Pinch of Maldon sea salt
Pinch of Aleppo pepper flakes
Liberally season wahoo loin with kosher salt and pepper. Allow salt crystals to dissolve for 3 to 4 minutes before searing. Sear loin over high heat in a small amount of vegetable oil until skin is golden on both sides. Cool and slice against the grain into 3/8” thick slices. Divide into 4 portions and set aside.
Add 1 teaspoon vegetable oil to a sauté pan, and sauté scallions over medium-high heat until charred. Set scallions aside and let cool. Blanch parsley in a pot of salted boiling water for 30 seconds, and immediately transfer parsley to an ice bath. Wring out excess water from parsley and place parsley, 1 tablespoon of parsley water and charred scallions in a blender; blend until smooth. Slowly pour in olive oil, and season mixture with kosher salt and pepper; set aside.
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Fan fish slices in a line on a round plate. Garnish with maldon sea salt and Aleppo pepper flakes and drizzle with lime juice. Decorate plate – and fish – with dots of pistou.
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Scatter Fresno chile rings, shaved radishes and daikon radish sprouts over fanned fish slices.
1. Don’t move or turn the scallions prematurely; you’re looking for the green tops to appear burnt.
2. For uniformity – and a touch of finesse – transfer the pistou to a fine-nosed squeeze bottle and use it to garnish the plate with dots.
Recipe courtesy of Lance Barto, executive chef of Brazen