Tuna and Halibut

Simplest is often best. Two cooked, two raw, over brown rice with pickled vegetables.

• 1/2 lb. sashimi-grade ahi tuna
• 1/2 lb. pacific halibut
• 1 tsp. XO sauce
• 1 tsp. sweet miso
• 1 tbsp. soy
• 1/2 tsp. sriracha
• zest of 1 satsuma tangerine
• 1 tsp. lime juice
• 1 tsp. olive oil
• 1 cup brown rice
• 2 cloves garlic
• 1 jalapeno pepper
• 1 cup green beans
• 1 sweet pepper

Start brown rice on the boil with 2 cups water. I usually stick a kitchen towel between the saucepan and lid to get a good sticky steam.

Take 1/2 of ahi tuna, apply tsp. XO sauce liberally over all sides; take 1/2 halibut, apply miso. Slice sweet pepper and green beans, toss with turbinado sugar and rice wine vinegar, salt. Set aside.

Slice remaining tuna sashimi-style, drizzle with olive oil, top with orange zest, finely diced raw garlic, and fleur de sel. Chop remaining halibut like a tartare, toss with soy, sriracha and lime juice.

Heat a cast iron skillet until smoking, sear tuna and halibut on all sides, about 30 seconds per side. Allow to rest about 1 minute. Cook the green bean and pepper mixture just through.

I served the fish at the four corners of a large platter surrounding the pickled vegetables, with small bowls of brown rice on the side. As garnish or dipping I had some small bowls of a garlic and ginger-infused olive oil, finely minced jalapeno, and a little more sriracha. The extra heat is something I enjoyed, especially with the raw preparations.

–dave