Blackened Sashimi with "Cool" Potato Salad

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Blackened Sashimi with "Cool" Potato Salad Ingredients

"Cool" Potato Salad	1 tablespoon cayenne pepper
1 teaspoon salt	1 tablespoon freshly ground black pepper
4 cups peeled and cubed potatoes	1 tablespoon paprika
1/2 cup good-quality mayonnaise	1 teaspoon dried thyme leaves
1/4 cup sour cream	1 teaspoon dried oregano leaves
2 tablespoons chopped fresh basil	2 teaspoons garlic powder
2 tablespoons chopped fresh chives	2 teaspoons onion powder
2 tablespoons chopped fresh dill	2 -1/2 teaspoons salt
1/4 cup capers drained	1 pound sashimi-grade ahi
1/4 teaspoon salt	(yellowfin) or any good-grade tuna
Pinch of white pepper	1/2 cup unsalted butter melted and cooled
Seasoning Mix

Instructions for Blackened Sashimi with "Cool" Potato Salad

To prepare the potato salad, in a saucepan, add the salt and potatoes and water to cover. Cover, bring to a boil, and cook for about 10 minutes, until the potatoes are just fork tender. Drain and set aside to cool.

In a large bowl, combine the mayonnaise and sour cream. Add the basil, chives, dill, and capers and mix well. Add the potatoes and mix well. Season with salt and pepper. Cover and chill well.

To prepare the seasoning mix, combine all the ingredients and mix well. (You can substitute a premixed Cajun spice blend for this mixture.) Spread on a plate.

Heat a cast-iron skillet over high heat until the pan stops smoking and ash has collected on the pan bottom. This will take 10 to 15 minutes.

Cut the fish into 2 by 2 by 6-inch blocks. Dip the fish in the melted butter and coat with the spice mix. Place in the skillet and sear on each side for 30 to 45 seconds, until blackened, but still rare inside. Transfer to a plate and allow to cool. Slice very thinly across the grain with a very sharp knife.

To serve, place a spoonful of the potato salad in the center of each plate. Fan 3 or 4 slices of fish around each plate and serve immediately.


Main Ingredient: FishCuisine: Hawaiian

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