Tuesday, June 14, 2011

My Favorite Seared Ahi Creation

This has become a family favorite and a hit with dinner guests.
 I have served it as an appetizer or as a light main dinner course. 
Perfect for summer entertaining.
Here it is in my new starfish platter that my friend Kristy gave me. 

I made this recipe up. 
Start with some Sashimi Grade Ahi.
This is from Trader Joe's

2-3 Avocados.

Sesame Seeds

Sesame Oil

 Peel some Edaname. About a cup?

I serve this with two different sauces.   
The first sauce is made with Wasabi Powder or Wasabi Paste (I prefer paste), Colman's Mustard (dried powdered mustard found in the spices section of the grocery store), and Gluten Free Soy Sauce (I don't eat gluten so that's what I use.  Regular soy sauce works just as well for this recipe if it's not an issue for you.)

Make a paste with the wasabi, mustard, and soy.  About a teaspoon of each?  I don't really measure when I cook, these are estimates. 
Once you have mixed the paste, add about 1/3 of cup of soy sauce and mix well. Adjust the heat by adding more wasabi to make it hotter or more soy sauce to cool it down.

Mix well.

The second sauce is a Chipotle Mayonnaise that I also use on my Shrimp Tacos.  In a food processor or blender mix 1 to 2, 3 if you like it HOT (not the whole can, these babies pack some heat!) Chipotle Peppers in Adobo Sauce (freeze the rest for later use), a cup of mayo. and approximately a tablespoon of water. 
If it turns out too hot for you, add more mayo. to cool it down.

Time to sear your Ahi.  Searing just locks in the flavor.  Think sushi, the middle is raw. 
Coat the Ahi with sesame oil and dip into the sesame seeds.
(The extra little piece is for my lunch tomorrow)

In a non-stick skillet heat about a tablespoon of sesame oil on high till it's just about to smoke.
Sear the sesame coated fish in the hot sesame oil.  Sear a minute or two on both sides and all the ends.  The middle should be completely raw and the cooking should only reach the outer 1/8"- 1/4" edge of the fish.

With a sharp knife, slice the fish into 1/4"-1/2" slices.  Peel and slice the avocado and alternate the Ahi and the avocado slices.  Drizzle the Chipolte Mayonaise along the top, down the middle.  Sprinkle with the Edaname and serve with the soy dipping sauce and Chipolte Mayo. on the side. 

Here it is served with brown rice and steamed broccoli for dinner.


Perfect after a hot day at the beach. 

 What's your favorite summer recipe?

Thanks for checking it out.

1 comment:

  1. that looks yummy! and I totally cracked up about your comment about being a brown-acholic! LOL Yep I think we have all done the Tuscan Tango!


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