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Blackened-style Ahi while once the big craze in every island restaurant is still very popular.  This version of a typical mustard sauce adds some local flavors with the kick of wasabi.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 5 minutes | Ready In: 25 minutes
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2x6-inch ahi block

2 TB freshly cracked black peppercorns

1/2 tsp. paprika

1/2 tsp. chili powder

Dijon-Wasabi Sauce:

1 tsp. fresh ginger, minced

1 clove garlic, minced

2 TB. Aloha shoyu

1/4 c. Dijon mustard

1 TB. mirin sake

1 TB brown sugar

1 TB wasabi paste

sesame seed oil

Order Roy's Fish & Seafood Cookbook



Cooking Process:

Heat skillet until very hot. In a pie plate, combine pepper, paprika and chili powder; coat ahi block and sear in hot pan, on all sides, about 1 minute. Reserve. In the same skillet over medium heat, add ginger, garlic, soy sauce, mustard, and sugar and heat until sugar dissolves, add wasabi paste and season. Serves 2.

how to serve:

For service; spoon sauce onto serving platter. Thinly slice ahi; arrange onto sauce.