Recipe: Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango

Red Chile Encrusted Wahoo, Toasted Macadamia Nut Redskin Potato Salad and Mango Malibu Rum Relish
Source: Chef Matt Fretwell, Roadside Bar and Grill

10-ounce piece wahoo

Red chile mix:
1 teaspoon cayenne pepper
1 teaspoon ancho peppers
1 teaspoon chile powder
1 teaspoon paprika

Grind all the spices in a small coffee grinder.

Potato salad:
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

Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.

Mango Malibu relish:
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

Mix all ingredients well. Press wahoo into chile 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.