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

Ingredients

• 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