Grilled Wahoo Bruschetta

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 wahoo fillets, skin on
1 loaf ciabatta bread, sliced
1 clove garlic, peeled
3 tablespoons olive oil - divided use
1 (14-ounce) can of borlotti beans (or cannellini)
4 ounces watercress (or baby spinach), washed
1 tablespoon balsamic vinegar
Salt and ground black pepper, to taste
1 1/2 tablespoons cracked black pepper
4 tablespoons flat-leaf parsley, roughly chopped

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Place the sliced ciabatta on a baking sheet and bake for 5 minutes.
3. Toss beans and watercress together. Drizzle 1 tablespoon olive oil and balsamic over mixture. Season with salt and pepper.
4. In a separate bowl, combine parsley with black pepper.
5. Rub the skinless side of the wahoo fillets with the olive oil then coat with herb and pepper mixture.
6. Heat a griddle pan or non-stick frying pan, and cook the fish (pepper side first) for 2 to 3 minutes each side.
7. Remove ciabatta from the oven and rub each slice with the garlic clove. Arrange slices onto serving plates and drizzle with the remaining oil.
8. Pile the borlotti bean salad onto the toasted bread and top each with the wahoo fillets. Serve immediately.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.