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.
Posted By: Deirdre K Todd
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Hawaiian, Hawaiian Seafood Recipes, Local
- 2x6 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
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.
Keyword Peppered, Ahi, Dijon Wasabi, Sauce, Hawaii, Fish