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| Peppercorn Sesame Hawaiian Ahi with Mango Slaw and Thai Citrus Broth |
| 4 Servings |
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| Ingredients |
4 pieces #1 grade Ahi - approximately 6 oz cut in blocks to avoid
overcooking.
1 T cracked peppercorns
1/2 C sesame seeds
to taste salt & pepper
1/2 C olive oil
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| Ingredients Mango Vegetable Slaw |
1 mango, julienned
1/2 red onion, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 zucchini, julienned (slice using only the green of the
zucchini)
1 jalapeno pepper, fine dice after removing seeds
1 bunch cilantro, chop and reserve
1 bunch green onion, cut on bias
1 C rice vinegar
1/4 C wild honey
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| Method |
| Heat oil, just until it starts to smoke.
Mix cracked peppercorns and sesame seeds together.
Lightly salt and pepper the Ahi and roll it in the sesame mix.
Sear Ahi evenly on all sides.
Allow Ahi to sit for 2-3 minutes before slicing. Use a very sharp knife
and slice into 5 to 7 slices. |
| Method Mango Vegetable Slaw |
| Mix together by tossing lightly. Serve as an accompaniment to the Ahi. |
| Ingredients Citrus Thai Broth |
1 C soy sauce
1 T ginger, peeled and chopped
1 pinch red pepper flakes
1/4 C wild honey
1/2 C rice vinegar
2 cloves garlic, finely chopped
juice from 1 orange
juice from 1 lime
1/2 C orange juice
as needed cornstarch
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| Method Citrus Thai Broth |
| Mix all ingredients in a bowl, except orange juice and cornstarch.
Place in a sauce pan and bring to a slow simmer.
Mix orange juice and cornstarch together and slowly whisk until you
have the desired consistency. |
| To Finish |
| Serve with mango slaw and Thai citrus broth.
I recommend this dish with coconut rice or wasabi mashed
potatoes as a starch and baby bok choy, asparagus, or rappini
as the vegetable. |
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