|
Pink Peppercorn Crusted Ahi |
Makes four portions:
- 12oz sashimi ahi blocks
- 2 tbsp pink peppercorns
- 2 tbsp coriander seeds
- 1 tbsp saba
- 1 cup caponata (recipe to follow)
- 1 cnt micro greens
- 2 tbsp extra virgin olive oil
- Kosher salt to taste
Season ahi blocks generously with salt. Grind peppercorns and coriander seeds together. Roll ahi in the peppercorn mixture to coat. Lightly oil a sauté pan and sear over high heat 20 seconds on each side, set aside to cool. Slice ahi about ˝ inch slices.
Brush four plates with saba sauce. Divide caponata on four plates. Divide sliced ahi on to the caponata. Top with micro greens and drizzle with extra virgin olive oil.
|
Recipes 
