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Wahoo Salad with Green Goddess-Inspired Dressing

Fresh Wahoo is a great complement to this salad with fresh tomatoes and avocado, mixed with Green Goddess-inspired dressing.
Prep Time10 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Salad
Servings: 4
Author: Nicole Coudal, My Delicious Blog



  • 1 lb. Wahoo about 4 pieces, 1-1.5" thick
  • 1 tsp. Blackening seasoning
  • 1 Tb. Olive oil
  • 1 Tb. Unsalted butter


  • 1/2 c. Mayonnaise
  • 1/4 c. Sour cream
  • 1/4 c. Low-fat buttermilk
  • 4 Scallions, roughly chopped
  • 1/4-1/2 c. Fresh parsley leaves
  • 1 Tb. Fresh tarragon leaves
  • 2 Tb. Fresh lemon juice
  • 1 tsp. Anchovy paste (more, if you feel adventurous)
  • 1 small Garlic clove, peeled and smashed
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. Freshly ground black pepper


  • 4 c. Fresh greens
  • Handful Cherry or grape tomatoes, halved
  • 1-2 Fresh avocado, peeled & sliced


For the Dressing:

  • Add ingredients into the bowl of a food processor.  Pulse until well combined.  Taste for seasoning.  Transfer to a serving bowl and refrigerate until ready to use.

For the Fish:

  • Sprinkle both sides of fillets with blackening spice.
  • Heat a cast iron or non-stick pan to high.  Add olive oil and butter.  When hot, add fillets to get a nice sear, then reduce heat to medium.
  • Cook about 2 minutes, then cover, turn off heat, and let the fish sit for another minute or so to allow it to finish cooking.  

For the Salad:

  • Combine greens, tomatoes and avocado with the dressing (as much as desired) and plate individually.  When fish is ready, remove it from pan, slice, and add to the salad.


  1. If you can't find Wahoo, you can enjoy this salad with any flaky, white fish, or a delicious wild-caught or farm-raised salmon, or maybe grilled chicken or grilled veggies.
  2. You will likely have leftover dressing.  Keep it in the fridge and use it for another tasty salad, or as a dip with crunchy veggies, or as a topping for grilled veggies, chicken or pork.  Basically, it's good on anything.