BLACKENED AHI WITH SOY-MUSTARD SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill.
- Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices.
- For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.
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ojhoppy219
[email protected]This was my first time making blackened ahi and it turned out great! The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Karim Kassoul
[email protected]I love this recipe! The blackened ahi is always a crowd-pleaser, and the soy-mustard sauce is the perfect finishing touch. I highly recommend it.
Concerned Citizen
[email protected]This recipe is a must-try! The blackened ahi was cooked to perfection and the soy-mustard sauce was packed with flavor. I highly recommend it.
jagdeep Bahrain wala
[email protected]The blackened ahi with soy-mustard sauce was a delicious and easy-to-make meal. The fish was cooked perfectly and the sauce was flavorful. I will definitely be making this again!
CharlesWiesen Channel
[email protected]This was my first time making blackened ahi and it turned out great! The fish was cooked perfectly and the soy-mustard sauce was delicious. I will definitely be making this again.
Katy Gauthier
[email protected]I've tried many blackened ahi recipes, but this one is by far the best! The fish was cooked perfectly and the soy-mustard sauce was the perfect complement. I highly recommend it.
Rajive Palmer
[email protected]This recipe was easy to follow and the blackened ahi with soy-mustard sauce turned out great! The fish was cooked evenly and the sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
Kim Backus
[email protected]I wasn't sure how the blackened ahi with soy-mustard sauce would turn out, but I was pleasantly surprised! The fish was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Ann Kuria
[email protected]This recipe is a keeper! The blackened ahi was cooked perfectly and the soy-mustard sauce was delicious. I will definitely be making this again.
josh m
[email protected]I've made this recipe several times and it's always a hit! The blackened ahi is always cooked perfectly and the soy-mustard sauce is the perfect complement. I highly recommend it.
Rasidu Sandipa
[email protected]The blackened ahi with soy-mustard sauce is a must-try! The fish is cooked to perfection and the sauce is packed with flavor. I highly recommend it.
Shanaya Patterson
[email protected]This was my first time making blackened ahi, and it turned out great! The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Abrar Jihad
[email protected]I love this recipe! The blackened ahi is always a crowd-pleaser, and the soy-mustard sauce is the perfect finishing touch. I highly recommend it.
ZaiB Malik
[email protected]The blackened ahi with soy-mustard sauce was easy to make and turned out delicious! The fish was cooked evenly and the sauce was flavorful. I served it with roasted vegetables and it was a perfect meal.
Chris Quesenberry
[email protected]I tried this recipe last night and it was a hit! The blackened ahi was so moist and flavorful, and the soy-mustard sauce was the perfect accompaniment. I will definitely be making this again.
saro Selvi
[email protected]This blackened ahi with soy-mustard sauce was an absolute delight! The fish was cooked perfectly, with a crispy outer layer and a tender, flavorful interior. The sauce was tangy and slightly sweet, with a hint of spice. It complemented the fish beaut