Pan Seared Wahoo with Whipped Parsnip; Tropical Fruit Crabmeat Salsa Topped with Four Roses(R) Bourbon Beurre Blanc

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Recipe intro

This recipe combines the delicate flavors of pan-seared wahoo with a creamy whipped parsnip puree. The dish is elevated with a vibrant tropical fruit and crabmeat salsa, adding a refreshing and tangy twist. To add a touch of sophistication, the dish is finished with a drizzle of Four Roses Bourbon, which adds a rich and smoky flavor.

Keywords: pan-seared wahoo, whipped parsnip, tropical fruit, crabmeat salsa, Four Roses Bourbon.

Pan seared wahoo with whipped parsnip tropical fruit crabmeat salsa topped with four roses r bourb recipe details

Pan seared wahoo with whipped parsnip tropical fruit crabmeat salsa topped with four roses r bourb recipe, recipe Rating: 4.8
Number of votes:179

Gulf Coast Wahoo marinated in oriental spices and blends with a signature bourbon beurre blanc and salsa. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.
Ready in: 45 mins

Ingredients

Serves: 4

• Tropical Salsa:
• 1 cup 1/4-inch diced papaya
• 1 cup 1/4-inch diced mango
• 1 cup 1/4-inch diced golden pineapple
• 2 tablespoons 1/4-inch diced red bell pepper
• 2 tablespoons 1/4-inch diced red onion
• 1 tablespoon chopped cilantro
• 2 tablespoons cotton seed oil
• 1/4 pound jumbo lump crab
• Salt and pepper, to taste
• Wahoo Marinade:
• 1 cup soy sauce
• 1 tablespoon ginger, fresh
• 1/2 cup orange juice
• 1 teaspoon red pepper flakes
• Parsnip Mash:
• 8 parsnips, peeled
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Four Roses(R) Beurre Blanc
• 1 cup coconut milk
• 1 cup heavy cream
• 12 sprigs thyme
• 1 tablespoon black peppercorns
• 1 teaspoon kosher salt
• 1 cup Pinot Grigio wine
• 1/2 cup Four Roses(R) bourbon
• Juice of 1 lemon
• 1 1/2 pounds butter, softened
• 1 teaspoon salt
• 1 teaspoon Creole seasoning
• 1 teaspoon fresh ground pepper

Preparation method

Prep: 30 mins | Cook: 15 mins

1. In medium mixing bowl, combine all tropical fruit salsa ingredients together and refrigerate.
2. Mix all Wahoo marinade items in medium mixing bowl and drop 8 ounce portions of Wahoo in bowl and cover; set in cooler.
3. Combine bourbon, wine, juice of lemon and dry ingredients and simmer to reduce by 75-percent. Add cream, coconut milk and reduce by half slowly.
4. Meantime drop parsnips in boiling water until tender and drain off water. In medium mixing bowl, mash parsnips, adding the butter, cream, and salt and pepper.
5. In sauté pan, add oil and bring to smoke point. Next, remove fish from marinade and cook golden brown on both sides. Last, finish fish in oven until cooked through.
6. Go back to your beurre blanc and fold in butter slowly. Season with salt, pepper and Creole seasoning.