Title: Seared Sashimi
Categories: None
Yield: 4 Servings

SAUCE
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
FISH
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

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

Date: Mon, 16 Sep 1996 11:15:36 -1000

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