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Old 08-24-2007, 11:18 AM   #1
scubapro5
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Location: Downey,Ca
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Default Fresh Grilled Tuna With Smoked Avocado Butter

From Hooked to Cooked
Fresh Grilled Tuna With Smoked Avocado Butter and Tomatillo Salsa

Courtesy of Tom Gatch


Ahi is the Hawaiian name for yellowfin tuna. Yellowfin is also called 'shibi' in Japan. An ahi can weigh anywhere from 3 to more than 300 lbs. Ahi has a deep, rich red color that turns white after cooking. During late summer and fall, yellowfin tuna often make their way up the Pacific coast of Baja and Southern California to the delight of avid anglers in the region. This recipe adds a gourmet touch to a species that is delicious even when it is consumed raw.


Ingredients:

Four, 4 oz ahi steaks, brushed with olive oil

Salt and pepper to taste


Smoked Avocado Butter

- 1 lb. whole unsalted butter (room temp.)

- 1 ripe avocado, seeded

- 1 small red pepper, diced small

- 1 small green pepper, diced small

- 1 jalapeno, diced small

- 1 tbs. Dijon mustard

- 1 tsp. Liquid Smoke

- 1 small Maui onion, diced small

- 1 tsp. chopped garlic

- 1 lime, juiced


Tomatillo Salsa

- 1/2 lb. tomatillos (husked)

- 1 pint chicken stock

- 1/2 cup fresh cilantro

- 1 tbs. dried oregano

- 1 tbs. garlic, chopped

- 1 small jalapeno, seeded and chopped

- 1 small Maui onion, chopped


Method:

Avocado Butter: Combine all the ingredients in mixer until well blended. Refrigerate and reserve for use later.

Tomatillo Salsa: Bring all ingredients to a boil, lower heat and simmer for 10 minutes. With a hand blender, blend until smooth, strain and keep warm.

Fish Preparation: Grill ahi to desired doneness, rare to well, depending on specific taste.

Presentation: On a serving dish, start with a favorite rice recipe, which matches flavors of this dish. Next, place ahi steaks on rice and top with Tomatillo salsa. Place the smoked avocado butter on top. Flash under broiler in oven until butter has started to melt. Garnish with lime wedges and cilantro sprigs. Yields four (4) servings.
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