Seared sashimi

Yield: 4 Servings

Measure Ingredient
½ cup Chenin Blanc
¼ cup (1/2 stick) unsalted butter
¼ cup Maui Onion or other sweet onion, finely chopped
1 small Shiitake meshroom, stemmed and thinly sliced
1 tablespoon Peeled, finely chopped fresh ginger
1 tablespoon Soy sauce
2 \N Garlic cloves, minced
1 tablespoon Minced green onion
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh mint
1 tablespoon Chopped fresh cilantro
1 tablespoon Oriental sesame oil
4 \N Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick



Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant here in Maui called Avalon's in Lahaina (this is my husband's favorite and he doesn't like sushi or sashimi) FOR THE SAUCE: Boil all the ingredient except the green onion in a heavy, medium saucepan over high heat until liquid is reduced by half, stirring occasionally, about 5 minutes. Mix in the green onion.

MEANWHILE, PREPARE THE FISH: Mix the herbs together on a plate. Brush sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely.

Heat a heavy, large skillet over high heat until very hot. Add the ahi and sear 20 seconds per side. Cut the ahi into ⅛ inch thick slices.

Spoon the sauce onto plates. Fan the ahi over the sauce and serve Posted to EAT-L Digest 15 Sep 96 From: Steve & Elizabeth Key <drkey@...> Date: Mon, 16 Sep 1996 11:15:36 -1000

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