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Sesame Seared Ahi with Mango Pickled Cucumber Salsa and Avocado Watercress Salad

February 20, 2015

Want to look like a fancy pants? Serve this! Its sooo pretty. Just look at it. Look at it! Oh wait, its super lean and protein packed. Want more? It has power greens. Oh wait, its yummy. And at the end of the day. That's what counts. You're going to notice about 3 fish dishes in a row. First, I went to a local fish market and got some serious fishy swag. Second, tomorrow is the first Friday in Lent, so "meat" free Fridays for me. So consider me doing all your research and culinary prep for you. And well, Im good at both. And last, but not least. I have to eat all my fresh fish before it isn't fresh. Another reason to eat the Ahi first (well after the raw oysters I had yesterday)... I'm going from raw to rare, to cooked. And now, I will spare you my ramblings (until you read my next blog post) and get on with the cookin'
Serves 2


Ingredients/Instructions:


For the Ahi:
2 6-8 oz Ahi filets [fresh caught and quality, if not, they will cut/taste poor(ly)]
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp chili paste
1 tsp fresh grated ginger
sesame seeds
salt
pepper
cinnamon
coconut oil
1. Combine the soy sauce, rice wine vinegar, sesame oil, chili paste and ginger in a non metal bowl and add the ahi filets. Coat them and allow them to sit 30-60 minutes. 2. Pat dry  and sprinkle both sides with the salt, pepper and cinnamon. 3. Put a decent layer of sesame seeds on both sides of the fish as well. 4. Heat coconut oil in a pan. Once hot, gently lay the fish into the pan. 5. Cook each side for 90 seconds or more. (If you refer to the picture above, I cooked mine for 90 seconds a side. If you would like more "cook" you can leave it in a bit longer.) 4. Slice the ahi against the grain, about 1/4- 1/2 inch thick.

 

For the Mango Pickled Cucumber Salsa:
1 English cucumber
1 mango
2 tsp fresh grated ginger, divided
1/4 cup minced cilantro leaves
1/2 cup rice wine vinegar
1 tsp sugar
1/2 tsp black pepper
1 tsp lime juice
1 lime
pinch of salt
pinch of red pepper flakes
1. Begin by peeling and  removing the seeds from the English Cucumber. Dice it finely. You're looking for little cubes of cucumber. Grate 1 tsp ginger, add 1/2 cup rice wine vinegar, 1 tsp sugar, 1/2 tsp black pepper and 1 tsp lime juice. Mix the ingredients together, and allow the cucumber to pickle for 30-45 minutes. 2. Dice the mango and add to a mixing bowl with the juice of one lime, 1 tsp grated ginger, 1/4 cup cilantro, a pinch of salt and a pinch of red pepper flakes. 3. Drain the liquid from the cucumber pickle and add the cucumbers to the mango mix. 4. Stir and set aside. 

 

 

Putting it all together:
You will also need:
watercress (or mixed greens)
avocado(s)
cucumber
I also did I wasabi cream sauce by simply mixing heavy whipping cream and wasabi paste. I got a little generous with the wasabi, it was way too spicy... But is you want to do it, you will just need 1/4 cup heavy whipping cream and wasabi paste. Add the paste slowly. ;)
1. Plate the watercress topped with sliced avocado and sliced cucumber. 2. Add the sliced ahi and the mango cucumber salsa. You can use a little of the juice to dress the salad, or a wasabi cream, or just drizzle a little soy sauce and rice wine vinegar. It is up to you.
This can be served as an entree or an appetizer.
Enjoy!

 

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August 2, 2018

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