Bread Fruit Wahoo Taco, with Tequila salsa verde, paired with a fantastic Pinot Gris. YOU MUST TRY IT

From a recent trip to the islands:

Wahoo Taco

Bread fruit taco shell "form" baked then flash deep fried, stuffed with fresh grilled Wahoo seasoned with sea salt, white pepper, and a hint of chili powder, and fresh lime juice. Topped with guacamole, red beans, fresh tomato, red onion, hot chili peppers, publano peppers, mango and a green pepper sauce (salsa verde).

The only part of this recipe that requires explanation is salsa verde:

8 Tomatillo cut in half

¼ white onion finely chopped

½ cup fresh cilantro

¼ cup lime juice

2 tablespoons sugar in the raw

2 Jalapeño pepper roughly chopped

1 Serrano pepper roughly chopped

2 teaspoons sea salt

½ ounce tequila

Please note: wash all vegetables thoroughly

Place ingredients into food processor and pulse about 5-6 times until well blended but still somewhat chunky

Slice bread fruit into very thin round slices cutting through the fruit cylinder (this is where it would be great to have a professional deli slicer handy, no hints here, just don't cut yourself, remember safety is no accident). Place over taco forms (these you need to buy at a restaurant or gourmet supply store, its well worth the effort, trust me) and bake about 15 minutes at 375 degrees, remove and set aside.

Season cleaned Wahoo with salt, pepper and chili, grill whole pieces on high heat for three minutes on each side, or until slightly firm, snow white in color yet still juicy. While Wahoo is being grilled deep fry bread fruit taco shell for about 1 minute. Remove and place on serving tray.

When Wahoo is done cut Wahoo into small bite sized chunks and place in taco, then top with equal parts of beans, tomato, peppers, a hint of red onion chopped mango and finally some tomatillo salsa verde.

Wine Pairing

Paired with Pinot Grigio, try the Duchi Neri Pinot Grigio Friulli, (Friulli-Venezia Giulia), Italy. 2010. Varietal, Pinot Gris

Why the Italian wine?

With floral notes and hints of fruity, creamy, buttery flavors the Gris does not intensify the heat from the peppers yet cleanses and refreshes the palate. These two balance each other and accent the attributes of both while not taking away from the food. Also the simplicity of the fresh ingredients requires a fresh, pure taste.