seared ahi with cilantro ginger drizzle
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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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yield
2 serving(s)
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For seared ahi with cilantro ginger drizzle
- SAUCE/DRIZZLE:
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1/2 cfresh cilantro, minced
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2 clovegarlic, minced
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1inch piece of ginger, grated or very finely minced
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1serrano chili, finely minced (to taste)
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1 Tbsptamari or soy sauce
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1 lglime, juice of
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1 1/2 Tbspolive oil, plus more for coating pan
- FOR THE AHI:
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2ahi fillets, sushi grade (6 oz each)
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1firm-ripe avocado, halved and sliced
How To Make seared ahi with cilantro ginger drizzle
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1In a small bowl, combine all the sauce ingredients and set aside.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Seared Ahi with Cilantro Ginger Drizzle:
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