| 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 | Shiitake meshroom, stemmed | |
| and thinly sliced | ||
| 1 | T | Peeled, finely chopped fresh |
| ginger | ||
| 1 | T | Soy sauce |
| 2 | Garlic cloves, minced | |
| 1 | T | Minced green onion |
| 1 | T | Chopped fresh basil |
| 1 | T | Chopped fresh mint |
| 1 | T | Chopped fresh cilantro |
| 1 | T | Oriental sesame oil |
| 4 | Pieces sashimi-grade ahi | |
| tuna 2 ounces and 3/4 | ||
| inch | ||
| thick |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 39.4mg
Sodium: 218.4mg
Potassium: 156mg
Carbohydrates: 4.6g
Fiber: 1.1g
Sugar: 1.5g
Protein: 6.1g