Peppercorn Sesame Hawaiian Ahi with Mango Slaw and Thai Citrus Broth

Serves 4
4 pieces #1 grade Ahi - approximately 6 oz cut in blocks to avoid overcooking.
1 T Cracked peppercorns
½ C Sesame seeds
Salt & pepper to taste
½ C olive oil

Heat oil, just until it starts to smoke. Mix cracked peppercorns and sesame seeds together. Lightly salt and pepper the Ahi and roll it in the sesame mix. Sear Ahi evenly on all sides. Allow Ahi to sit for 2-3 minutes before slicing. Use a very sharp knife and slice into 5 to 7 slices.

Serve with mango slaw and Thai citrus broth. I recommend this dish with coconut rice or wasabi mashed potatoes as a starch and baby bok choy, asparagus, or rappini as the vegetable.

Mango Vegetable Slaw

1 mango, julienned
½ red onion, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 zucchini, julienned (slice using only the green of the zucchini)
1 jalapeno pepper, fine dice after removing seeds
1 bunch cilantro, chop and reserve
1 bunch green onion, cut on bias
1 C rice vinegar
1/4 C wild honey

Mix together by tossing lightly. Serve as an accompaniment to the Ahi.

Citrus Thai Broth

1 C soy sauce
1 T ginger, peeled and chopped
1 Pinch red pepper flakes
1/4 C wild honey
½ C rice vinegar
2 cloves garlic, finely chopped
Juice from 1 orange
Juice from 1 lime
½ C orange juice
Cornstarch as needed

Mix all ingredients in a bowl, except orange juice and cornstarch. Place in a sauce pan and bring to a slow simmer. Mix orange juice and cornstarch together and slowly whisk until you have the desired consistency.

This is a great year round dish due to our proximity to Hawaii. All ingredients should be readily available in a full serve grocery store.