Tuesday, September 18, 2007

Same method, more yummy

Apparently I'm in a bit of a rut, but no one is complaining!

Tonight's dinner was essentially the same as last night in time required for prep and general methods, but was more of an Asian twist. (I'd call last night's more French with a dash of pacific fusion.)

My wife picked up about two pounds of sashimi grade ahi from Race Street Fish. Given that as a starting point, I opted for another round of simple grilling. I dusted the fish with a bit of salt and pepper and some toasted sesame seeds (add some seeds to a hot dry pan for a minute or two), and started a nice hot fire. While the fire was getting going, I put together a quick spicy greens salad with arugula and cilantro, dressed with a splash of olive oil and soy sauce. I boiled water to cook a pile of somen noodles, and sliced up some baby bok choy. Once the fire was ready, I grilled the bok choy and finished up the noodles. I then quickly seared the tuna on both sides, which produces a nice char layer but leaves the center essentially raw.

To assemble plates, add a pile of somen noodles, slice the fish and place on top of the noodles, and add a pile of salad (garnished with more sesame seeds) and a bok choy half. Serve with wasabi on the side and soy sauce on the table, and call it dinner.

We opted for sake with this meal, which was refreshing and clean with the flavors of the salad and the fish. The whole thing took perhaps 30 minutes to throw together.

I hope that inspires someone to grill some fresh fish. There's little as fast, easy, and wonderfully flavorful as that!


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