

Featuring tangy citrus notes balanced by smoky flavors and a hint of heat, this recipe for wahoo ceviche with grilled avocado and jalapeño-lime vinaigrette is guaranteed to kick off your new year with a colorful (and healthy) bang. Keep reading ...
Add your favorite sides for a delectable and hearty meal.
1. Scale and gut fish, then remove the gills.
2. Heat fryer or deep pot with olive oil to 375 degrees.
3. Score fish, putting deep slashes in the flesh (to the bone) on both sides every 3 inches for oil to penetrate during frying.
4. Pat fish dry inside and out, then dredge lightly in seasoned flour.
5. Fry fish for a few minutes.
6. Pull fish out of the fryer, plate, and spoon on salsa and juice, allowing both to go into cuts.
Prepare first and let marinate for one hour.
1. Segment the fruit, reserve any liquid left, and mix with olive oil.
2. Mix all ingredients, including citrus juice and oil, and allow to marinate.