Name: Seared Sashimi
Ingredients: 1/2 c Chenin Blanc; 1/4 c (1/2 stick) unsalted butter; 1/4 c Maui Onion or other sweet onion, finely chopped; 1 sm Shiitake meshroom, stemmed and thinly sliced; 1 tb Peeled, finely chopped fresh ginger; 1 tb Soy sauce; 2 Garlic cloves, minced; 1 tb Minced green onion; 1 tb Chopped fresh basil; 1 tb Chopped fresh mint; 1 tb Chopped fresh cilantro; 1 tb Oriental sesame oil; 4 Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick

You see, the home is the greenhouse to protect and nurture our children. And when it is done right, children come to appreciate and trust their parent’s instruction. After time they come to understand that their rules are intended for good. They begin to see the parallel that the same applies for the rules God gives to us as well. They understand these rules come from a loving spiritual Father that desires our lives to be blessed. Consequences result when children disobey their parents. Consequences always result with people disobey God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 1/8 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@nsl.maui.net>
Date: Mon, 16 Sep 1996 11:15:36 -1000

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