Peppered Ahi With Dijon-Wasabi Sauce

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Peppered-Ahi-Dijon-Wasabi-Sauce
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Blackened-style Ahi while once the big craze in every island restaurant is still very popular. This version of a typical mustard sauce adds some local flavors with the kick of wasabi.

Peppered-Ahi-Dijon-Wasabi-Sauce
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Peppered Ahi With Dijon-Wasabi Sauce

Pepered or blackend-style ahi while once the big craze in every island restaurant is still very popular.  This version of a typical mustard sauce adds some local flavors with the kick of wasabi.
Prep Time20 mins
Active Time5 mins
Total Time25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian, Hawaiian Seafood Recipes, Local
Keyword: Peppered, Ahi, Dijon Wasabi, Sauce, Hawaii, Fish
Yield: 2 Servings.
Author: Deirdre K Todd

Materials

  • 2×6 inch ahi block
  • 2 TB freshly cracked black peppercorns
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder

Dijon-Wasabi Sauce:

  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 2 TB Aloha shoyu
  • 1/4 c. Dijon mustard
  • 1 TB mirin sake
  • 1 TB brown sugar
  • 1 TB wasabi paste
  • sesame seed oil

Instructions

  • Heat skillet until very hot. In a pie plate, combine pepper, paprika and chili powder; coat ahi block and sear in hot pan, on all sides, about 1 minute.
  • Reserve.
  • In the same skillet over medium heat, add ginger, garlic, soy sauce, mustard, and sugar and heat until sugar dissolves, add wasabi paste and season. 
  • Serves 2.

How To Serve:

  • For service: spoon sauce onto serving platter. 
  • Thinly slice ahi: arrange onto sauce.

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