| 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
A Message from our Provider:
“No God, no peace. Know God, know peace.”