By Eco Resource Center
Vinaigrette
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons rice-wine vinegar
¼ teaspoon dijon mustard
½ teaspoon sugar
⅔ cup blended oil (75% canola, 25% olive oil)
Salt and freshly ground black pepper
Salad
1 small red onion, thinly sliced
1 cup rice-wine vinegar
8 cups arugula
1 clementine, peeled and segmented
Ono (Wahoo)
4 (2-ounce) wahoo filets
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons canola oil
INSTRUCTIONS
Vinaigrette
In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.
Salad
Marinate the sliced onion in the rice-wine vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments. Toss with ½ to ¾ cup citrus vinaigrette.
Ono (Wahoo)
Season the wahoo with salt and pepper and brush with olive oil. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side. Serve immediately with salad and enjoy!