Aloha Ono with Grilled Pineapple and Jicama

Serves 4 to 6

What could be better after a hard day of fishing than a sophisticated wahoo loin nestled with grilled pineapple and jicama alongside a fresh arugula salad? Nothing, except perhaps a polished gin drink. We asked Marlin’s professional chef, Meredith Ouzounian, to create this stunner, and she hit it out of the park. Somehow, we weren’t surprised.

2 lb. wahoo, portioned into 6 pieces

2 tsp. everything-blend seasoning mix

2 Tbsp. togarashi-blend spice mix

1 tsp. kosher salt

1 jicama, peeled and sliced into

⅛-inch-thick rounds

½ pineapple, peeled and cored, sliced into ½-inch-thick rounds ½ jalapeño, thinly sliced

¼ red onion, julienned

½ lb. arugula

1 cup cilantro leaves

Extra virgin olive oil

Salt and pepper, to taste

PREPARATION

Coat pineapple and jicama with oil, season with salt and pepper. On a hot grill, cook on each side until tender; set aside.

Combine spice mixtures, and coat the edges of the wahoo.

In an oiled cast-iron skillet, sear seasoned edges of fish on high until desired doneness; remove to plate.

In a medium bowl, combine jalapeño, red onion, arugula, and cilantro; salt and pepper, to taste.

TO ASSEMBLE

Arrange the grilled pineapple and jicama rounds on a plate, and place the fish on top. Toss the salad ingredients lightly with olive oil, and serve.