Bertolli

Orange County Seafood Recipe List

Opah Restaurant & Bar

13122 Jamboree Road, Irvine, CA 92602
714-508-8055

Peppercorn Sesame Hawaiian Ahi with Mango Slaw and Thai Citrus Broth

4 Servings

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

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

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

    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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