seared ahi with cilantro ginger drizzle
Oh so easy, and a beautiful presentation when using sushi-grade ahi. The sauce is versatile, and you can fine tune to your liking. Sometimes I add sesame oil, sometimes I use lemongrass paste (from the produce aisle) instead of ginger. And if I want it extra spicy, I use red Thai chilies. Make it your own!
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prep time
10 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- SAUCE/DRIZZLE:
- 1/2 cup fresh cilantro, minced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated or very finely minced
- 1 serrano chili, finely minced (to taste)
- 1 tablespoon tamari or soy sauce
- 1 large lime, juice of
- 1 1/2 tablespoons olive oil, plus more for coating pan
- FOR THE AHI:
- 2 ahi fillets, sushi grade (6 oz each)
- 1 firm-ripe avocado, halved and sliced
How To Make seared ahi with cilantro ginger drizzle
-
Step 1In a small bowl, combine all the sauce ingredients and set aside.
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Step 2Season the ahi with salt and pepper. Put about 1 1/2 tablespoons of olive oil in a skillet over medium heat. Oil should coat the surface. Heat till shimmering, then add the ahi. Let sear for about one minute per side - just enough to form a nice crust. Add about half the sauce to the pan and shake to distribute. Remove from heat.
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Step 3Place the ahi on a cutting board and let sit for about 3 minutes to firm up. Meanwhile, peel and slice the avocado. Then slice the ahi on the diagonal.
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Step 4To serve, arrange the ahi slices nicely on the plate, top with some avocado slices, and drizzle each portion with the remaining sauce. Serve immediately or the avocado will brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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