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Citrus Arugula Salad with Fish

Excerpt below taken from NOAA fisheries FishWatch recipes book.



"Summer is salad season, but you can still eat seafood, America! When you're planning your next meal, why not try some high protein, low fat U.S. seafood over this Citrus Arugula Salad or a Fennel and Herb Salad? Visit FishWatch for more delicious recipes to pair with a tasty summer salad."

We've just discovered the vast number of tasty recipes that NOAA provides on their FishWatch website and couldn't resist sharing a few of the lighter options. Here's a tangy citrus salad that pairs nicely with a firm fleshed fish like that wahoo you just brought to the dock.

If you make this or any of our recipes, be sure to send your photo to us on Instagram or Facebook and tag us at #floridasportsman.

Wahoo Citrus Arugula Salad



Ingredients



Wahoo



  • 4 (2-ounce) wahoo fillets


  • Salt and freshly ground black pepper


  • 2 tablespoons olive oil


  • 2 tablespoons canola oil




Vinaigrette



  • 2 tablespoons freshly squeezed orange juice


  • 1 tablespoon freshly squeezed lime juice


  • 1 tablespoon freshly squeezed lemon juice


  • 2 tablespoons rice-wine vinegar


  • 1/4 teaspoon Dijon mustard


  • 1/2 teaspoon sugar


  • 2/3 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




Directions



Photo Credit: nccatch.org


Wahoo



    Season 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.


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 vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments. Toss with 1/2 to 3/4 cup citrus vinaigrette.


Recipe courtesy of NOAA Fisheries Newsletter July 2020

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