Seared sashimi

4 Servings

Ingredients

QuantityIngredient
½cupChenin Blanc
¼cup(1/2 stick) unsalted butter
¼cupMaui Onion or other sweet onion, finely chopped
1smallShiitake meshroom, stemmed and thinly sliced
1tablespoonPeeled, finely chopped fresh ginger
1tablespoonSoy sauce
2Garlic cloves, minced
1tablespoonMinced green onion
1tablespoonChopped fresh basil
1tablespoonChopped fresh mint
1tablespoonChopped fresh cilantro
1tablespoonOriental sesame oil
4Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick

Directions

SAUCE

FISH

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