BLACKENED AHI & WASABI AVO - Recipe by Koji Cooks

BLACKENED AHI & WASABI AVO

Use sushi-grade ahi for this dish; it's very elegant, and a small portion is enough. I'm pairing it with simply seared boiled potatoes and shishito peppers, both cooked in butter. The red sauce is tonkatsu—refer to Koji Cooks' recipe.

BLACKENED AHI & WASABI AVOCADO - Recipe (serves 4)

1 pound of sushi-grade ahi, cut into 4 bars - see photo

1.5 tablespoons blackening seasoning = (1 tablespoon paprika + 1/2 teaspoon kosher salt + 1/4 teaspoon each dried oregano, basil, onion powder, garlic powder, and a pinch of cayenne).

3 tablespoons melted butter

METHOD

Brush the ahi with melted butter on all sides, then roll it in blackening seasoning for a light coating. Keep it by the stove or refrigerate until ready to cook.

WASABI AVO

2 ripe avocados, smashed

juice and zest of 1 lime

2 tablespoons mayo

1 teaspoon prepared wasabi

3 sliced scallions

1/4 teaspoon kosher salt

METHOD

Combine all the ingredients in a small bowl, cover it, and place it in the refrigerator.

COOKING/PLATING

Preheat a cast iron or carbon steel pan over medium-high heat until it begins to smoke, then add the ahi and sear for 2 minutes on each side. Serve and garnish with wasabi avocado.