b'TO PREPARE THE WAHOO:Generously season the wahoo loin with the chili powder and salt.In a saut pan, heat the olive oil to the smoking point and sear the wahoo loin on both sides to color it. (The fish should remain rare.) After searing the wahoo loin, place it in the refrigerator in the marinade for up to 2 hours.TO PREPARE THE MARINADE:In a small bowl, mix the vinegar, lime and orange juice, olive oil, cilantro, salt and pepper.TO PREPARE THE EGGPLANT CAVIAR:Preheat the oven to 400 degrees.Coat the eggplant halves with 1 tablespoon extra virgin olive oil, and season with salt and pepper. Place cut side down on a cookie sheet lined with parchment pepper. Place the eggplant in the oven for 30 to 40 minutes, or until its completely soft.Remove the eggplant from the oven and chop and mash it into a paste. Transfer to a bowl and mix in W cup extra virgin olive oil, sugar, thyme and seasoned bread crumbs. Reserve.TO PREPARE THE TOMATO-BASIL SALAD:In a small bowl, mix the tomatoes, red onion, basil, vinegar, extra virgin olive oil, salt and pepper. Let marinate for 5 minutes.TO SERVE:For plating, heat the fish in its marinade to 110 degrees so that its just warm. Place one-fourth of the eggplant caviar in the center of the plate. Slice the wahoo W inch thick, and place 3 to 4 slices on top of the caviar. Top with tomato-basil salad, and enjoy.CHEF STELLINOS SUGGESTED WINE PAIRING:Terras Gauda Abada de San Campio Albario159'