Ahi tuna

A delicious dinner, if I do say so myself. The original recipe called for Mahi Mahi, but since the store didn’t carry any, I decided to go with Ahi tuna as a substitute (you do what you can).

This is a perfect dish to serve if you have a couple friends over for dinner (and it works with pescatarians, too!). You cook it; make them bring the wine!

Ingredients

1 cup unsweetened coconut milk

1 8-oz. bottle of clam juice

2 tablespoons lime juice

4 teaspoons ginger

2 cloves garlic, pressed

1 teaspoon fish sauce

1 to 2 teaspoons minced, seeded serrano chile

4 tablespoons chopped cilantro

4 tablespoons minced green onions

4 6-oz. Ahi tuna (or Mahi Mahi) fillets

Directions

1. Put the coconut milk, clam juice, lime juice, ginger, garlic, fish sauce and chile in a skillet. Boil until the sauce thickens, about 8 minutes.

2. Remove from heat and stir in the cilantro and green onions.

3. Brush the sauce over the fish. Grill or sear the fish, 5 to 7 minutes per side. Be careful not to overcook; you want it tender but not too tough. If the ahi is a still a little pink inside, don’t worry.

4. Divide the sauce on four plates and top with a piece of fish.

5. Sprinkle any remaining cilantro and green onions as garnish.

Best served with

  • Any rice or potato dish (we ate ours with my Potato and Swiss Chard Gratin)
  • A spicy arugula salad or cool mixed greens salad
  • Any lime-flavored drink (limeade, gin and tonic with lime garnish, lime margarita)
  • White Zinfandel or other sweet white wine
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Categories: Main dish, Meat, Seafood

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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