Stories, Art, Food, Teaching, Travel, and the other Loves of my Life

Stories, Art, Food, Teaching, Travel, and the other Loves of my Life
"Tell me, what is it you plan to do / With your one wild and precious life?" Mary Oliver, "The Summer Day"

Friday, September 10, 2010

What We're Having Tonight:

Seared Ahi with Cucumber Salad:

Not the prettiest picture, I know. But don't let the picture fool you, it actually plates up really well. The red ahi, the green and purple salad... ah! I wish I had purple and yellow plates!

One of my favorite dishes, ever, and so easy. Plus, it's healthy! We like our fish pretty raw, so if you like to make sure it's not actually moving when you eat it, up the cook time by 2 minutes per side.

So. I just use a very loose recipe. Combine all ingredients in the bottom of a baking dish:

2-3 T soy sauce
2 T sesame oil
Squeeze of half a lime
A few grates of ginger (or about 1 t, minced. Chill it in the fridge for 10 minutes and it will be so much easier to grate/ mince.)
2-4 cloves garlic, minced (This thing has really changed my life)
Optional: 2-3 t miso paste (I use red)

Mix it all together until smooth. Marinate the fish for 30 minutes. While it's marinating, heat your grill to high. You can make this cucumber salad in 5 minutes, flat.

In a medium bowl, combine:
1/4 cup sugar
1/4 cup white vinegar
Water to taste

Whisk it all together, then add:
3 cups cucumbers, sliced (for this, I used 2 Persian cukes and one lemon cucumber from the garden. I have made this with about a thousand different cucumber combinations and have never been disappointed.)
1/4 cup thinly sliced onion
If you're doing the lazy-mama version, (pictured!) stop here, if you're an over-achiever, add:
1/4 cup thinly sliced red bell pepper (mild version) or
1 T thinly sliced chili pepper (hot hot hot version)

Toss everything until it's evenly coated with the dressing, then let chill in the fridge for 15-20 minutes. You can also make this salad way ahead of time, if you're having people over for dinner, you can put this salad together at lunch and be fine.

Back to the fish: Lightly brush the fish on both sides with vegetable oil (helps with grilling).
Sear that bad boy for 2 minutes on each side for maximum raw-ness (pictured). Again, feel free to increase the cook time, but keep a close eye on it, as ahi loves to dry out when you're not looking.

Serve with rice, a chilled white wine, or some Thai beer! (Though, if we're being honest, Hite is my favorite).


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