5 slices of ahi left. Dinner for 7 tonight.16 minute drive time...
I'll bet its gone before I could be pounding on your door.
Looks great !
yes, lid open for the ahi and salmon. the salmon has a different marinade on it though.Looks great!
Lid open for the entire cook?
yes. daughter ate the last piece for lunch. we will do this again and soon as it was really good. and now i know you'll explore this level of doneness on ahi. i think you'd like it. clean, healthy eating.I'm guessing it's all gone by now
yours looked very much like I had at Kauai, if not better. I’d have most certainly helped made that go bye byeyes. daughter ate the last piece for lunch. we will do this again and soon as it was really good. and now i know you'll explore this level of doneness on ahi. i think you'd like it. clean, healthy eating.
Thank you.for anyone interested in the recipe:
the ahi was marinated for 15 minutes in seasoned rice vinegar, a splash of Avo oil and the top of the ahi was sprinkled with fresh ground black pepper, gran garlic and a small dash of salt.
once placed on the grill over a VERY hot bed of coals, i spooned some of the marinate atop the fish (i started cooking the ahi with the seasoned side down onto the fire), then added black pepper and gran garlic.
i let each side of the ahi sit for less than 2 minutes per side, just enough to see the ahi turn white on the outside of the part facing the coals.
then i flipped to the raw side and let the fish sit atop the hot coals for the second 2 minutes.
the ahi steaks where then pulled, plated and tented with foil to rest for 10 minutes before slicing with a very sharp knife. slicing is s careful single slice motion into the protein so as to not rip it with a second backwards slice/pull, basically and long single stroke of the slicing knife to slice into and through the ahi in a single motion.
the plate was served with sushi rice that was seasoned in seasoned rice vinegar and sesame oil. and then served with grilled asparagus.
you can add any sauce you'd like with this from savory to sweet, like a soy with wasabi, or a yuzu vinaigrette, or a kewpie with sriracha and vinegar and pinch of sugar.
if you love a really good ribeye, this meal eats like a grilled ribeye but is much lighter to digest and enjoy.
thanks for looking. hoping to inspire you to cook some foods you might not already be eating or offer up something different with high flavor that's healthier and lighter.
for the flight saved to HI, you can eat this every week here in CA and get a buzz on too, all for less. WINNING!yours looked very much like I had at Kauai, if not better. I’d have most certainly helped made that go bye bye![]()