Gochujang glazed swordfish fillets with kimchi fried rice. Sweet-spicy ginger, gochujang glazed swordfish with kimchi-cabbage and vegetable fried rice. I don’t usually make a lot of spicy dishes, but my love for kimchi took over on this one. The fish and the rice in this dish both have spice. Some of which get balanced out […]
Blackened ahi tuna, avocado corn salsa, cabbage, and smoky crema on a crisp corn tortilla. This is a light, tasty meal with lots of fresh ingredients, including some beautiful ahi tuna that I got from a local fisherman. I realize that you may not have access to ahi straight out of the ocean, but that […]
Fresh ahi tuna, Korean chili mayo, sprouts, veggies, unagi sauce, and sushi rice in a toasted nori wrap. Sushi burritos are basically overstuffed sushi rolls with extra fillings and sauces inside. This one is made with spicy ahi poke, avocado, cucumber, carrot, radish sprouts, and seasoned rice. The most important part of making sushi or […]
This is not your average tuna melt. Sure it has all the basics toasted bread, tuna, and cheese. It also has homemade aioli, olive tapenade, caramelized onions, and peppers. Start by making the tapenade and the aioli. The flavors in both of these items need time to marry and develop. All of the ingredients for […]
When I was working in restaurants this was one of my favorite “go-to” meals for the staff. Poke bowls are simple to make and everyone is always excited to eat them. This can be served in individual bowls, buffet-style, or set up with all the toppings on the side for people to create their own. […]
This is one of my favorite ahi dishes. It has tons of flavor and it’s pretty simple to make. The blackening spice is fairly traditional with two exceptions. I add coffee and sugar. The coffee adds a deeper flavor and some smokiness. The sugar not only adds a little sweetness but also creates a nice […]
