Sesame Coated Seared Ahi

The Cen-Tex Smoker

This is a fave at our house. I used to work for Wolverine Boots and we sponsored a show called Hunt, Fish, Cook. The Chef on the show (Scott Leyseth) came to our sales meeting one year and cooked up a bunch of fun stuff. He taught me how to do this one and I've been doing it for 5-6 years since Coat the Ahi in this: 1 TBSP Sesame Oil 3 TBSP Dijon Mustard 2TBSP Soy Sauce Sprinkle with Toasted Black Sesame Seeds Heat the egg up for sear and hit the Ahi for 30 seconds per side (go low if you can drop your grate but keep an eye on it) We slice thin and serve with the left over mustard sauce (so good) and we also make a ponzu: 1/4 cup soy sauce TBSP minced ginger 3 TBSP seasoned Rice Wine Vinegar 2 cloves Minced Garlic TBSP (or More) Wasabi paste 2 TBSP fresh lime juice 1/ TSP brown sugar 2 green onions chopped We simmer for 5-6 minutes to thicken (He uses corn starch to thicken, we do not) This is ready in under 10 minutes and is as good as any Sushi place you will ever eat (assuming you get great fish this was #1 Ahi Tuna @ $30 per

10Driver

Looks great. Will def be trying this soon.

gatorBGE

Thank you, love sesame tuna, will def give it a whirl

Mighty_Quinn

One of the best looking dishes I've seen one here in a while. Nice work.

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I had the recipe all broken down by individual step but it all melded in to one long paragraph. danged iPad. Just look up hunt, fish cook and search Ahi Tuna. They are great dudes and this is a super easy winner

Mighty_Quinn

Yeah, I've noticed when posting on the iPad, new paragraphs aren't recognized...

Griffin

Looks beautiful. perfectly cooked and wonderful presentation. :-bd

BYS1981

What sear temp did you do? 600ish?

travisstrick

I've got about 30lbs of #1 in my freezer. Yip yip yipeeeee

krobertsmsn

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I've got about 30lbs of #1 in my freezer. Yip yip yipeeeee

Those sauces are money and super easy to make

The Cen-Tex Smoker

What sear temp did you do? 600ish?

I dunno, dome was open. This stuff cooks FAST so do it with the dome open and keep an eye on it. Seriously, 30 seconds a side or less MAX.

The Cen-Tex Smoker

I've got about 30lbs of #1 in my freezer. Yip yip yipeeeee

Sounds like some horse-trading is in order..........

travisstrick

This is the deck after the last 3 day trip.

(it's a 135ft boat)

http://i1169.photobucket.com/albums/r512/travisstrick/d447ae92.jpg

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travisstrick said:

This is the deck after the last 3 day trip.

(it's a 135ft boat)

http://i1169.photobucket.com/albums/r512/travisstrick/d447ae92.jpg

Damn dude! That's allotta fish.

BYS1981

Looks excellent tex. I want a lower grid for fish searing.

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BYS1981 said:

Looks excellent tex. I want a lower grid for fish searing.

I think you can use the small webber stainless grate (lousubcap?) or small BGE cast iron. I actually use the BGE grid extender but it fried out pretty fast. Not made for those temps.

lakewade

Good looking plate there!  Where did you get your Ahi?

Griffin

@travistrick if you ever need to get rid of some fish, I'll take some off your hands. Damn, man, what a haul.

troutgeek

Bookmarking this. Thanks.

Little Steven

Nice cook CT! I did a three pound halibut filet last night but can't post pics anymore

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lakewade said:

Good looking plate there!  Where did you get your Ahi?

Central Market. They always have it but sometimes you have to ask the fishmongers. It's frozen.

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Little Steven said:

Nice cook CT! I did a three pound halibut filet last night but can't post pics anymore

Why not? I'm loving the Halibut right now.

travisstrick

In my experience working at a fish market, frozen is usually better. Nine times out of ten, shrimp you get at a restaurant, regardless of price or distance from the water are frozen.

nolaegghead

The commercially flash-frozen seafood is usually fresher than the fresh stuff you find that's marketed in grocery stores as "fresh".  If I'm eating raw sushi, I'll freeze it first if it hasn't already been.  We get a lot of fresh gulf seafood down here.  There's a market right by a commercial marina down the road where we can buy fresh 15-20 shrimp head-on for about $3.50 a pound - right off the boat.  Sack of oysters is around $35.

travisstrick

nolaegghead said:

The commercially flash-frozen seafood is usually fresher than the fresh stuff you find that's marketed in grocery stores as "fresh".  If I'm eating raw sushi, I'll freeze it first if it hasn't already been.  We get a lot of fresh gulf seafood down here.  There's a market right by a commercial marina down the road where we can buy fresh 15-20 shrimp head-on for about $3.50 a pound - right off the boat.  Sack of oysters is around $35.

That's why I always bring an extra case of beer when I go fishing in the gulf. If you can find a shrimp boat they will trad an obscene amount of shrimp and lobster by catch for beer.

nolaegghead

Beer.  A universal currency.  Hell yeah.

travisstrick

nolaegghead said:

Beer.  A universal currency.  Hell yeah.

Unless I'm fishing off key west. There you find Cubans fishing for lobster in international waters. They don't want beer. They want coke classic.

nolaegghead

That makes perfect sense.

http://blogs.miaminewtimes.com/riptide/2012/06/cubas_now_almost_the_only_plac.php

Little Steven

Nice cook CT! I did a three pound halibut filet last night but can't post pics anymore

Why not? I'm loving the Halibut right now.

Photobucket won't upload. Found the fish in the freezer and grilled it on a frgmat.

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This stuff is flash frozen On The boat minutes after its caught

It's really good stuff. @lakewade, they have sashimi grade salmon as well and it is unreal. We never cook it at all, straight sashimi only. Try them both the next time you are overpaying for fancy groceries.