10 oz piece of Wahoo

Red chili mix:
1tsp cayenne pepper
1tsp ancho peppers
1tsp chili powder
1tspn paprika

Grind all the spices in a small coffee grinder.

Potato Salad:
3/4lb red bliss potatoes, quartered
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon heavy cream
1/4 cup Dijon mustard
2 tablespoon 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 tsp kosher salt
1/4 tsp ground black pepper

Steam or boil potatoes until just tender. Refrigerate potatoes until cold.Whisk together mayo, heavy cream, sour cream and mustard’s in mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.

Mango Malibu relish:
1/2 fresh mango, diced
2 tablespoon confectioners’ sugar
2 tablespoon scallions, chopped on bias
1/2 ounce Malibu Rum
1 tablespoon finely diced red bell pepper

Mix all ingredients well. Press Wahoo into chili mixture coating it on one side well. Sear both sides of the Wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. 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.