Thursday, January 05, 2006

Sesame-encrusted Teriyaki Ahi

Last night's dinner was a success despite the fact that it was all last-minute. I had heard on Alton Brown's Good Eats that you should buy your shrimp frozen since it's frozen soon after being caught and deveined. It was on sale at Ralph's so I bought a 2 lb. bag of shrimp and two ahi tuna filets that looked super fresh (and were not dyed the way they do with a lot of farmed salmon). I wasn't feeling too creative so I just marinated them in teriyaki sauce and coated them with a mixture of black and white sesame seeds. It turned out to be delicious. At first I thought I had cooked them too long (about 4 minutes a side) but they were perfectly pink inside.

I had some leftover fresh pinneapple that I turned into a quick salsa (a staple of mine, especially when it comes to seafood dinners) which livened up the basmati rice and makes the meal light and refreshing. We can't eat too healthy, now, can we? That's why I just had to make sweet potato tempura. Yum.

This will definitely be a repeat dinner soon.

4 comments:

Rorie said...

Oh wow, that tuna looks fiercely good! Sounds like a delicious meal!

Kirk said...

Hi Kady - this sounds like a nice meal. I'm glad the Ahi waasn't overcooked, that would have been terrible!

Kirk said...

Hi Kady - this sounds like a nice meal. I'm glad the Ahi waasn't overcooked, that would have been terrible!

Real food guy said...

Farmed salmon is not "dyed". They don't spray coloring or dip the filets in pink paint. Astaxanthin, the pink compound found in salmon's natural diet, is added to their food. This is considered an "additive" (even though it is perfectly natural), so it has to be labeled by paranoid America. Don't bash farmed salmon without knowing the facts; I've given blind taste tests and seen farm salmon come out ahead just as often as behind.