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Peppered Ahi with Tomato Basil Vinaigrette

Featured in the Honolulu Star-Advertiser on February 2, 2011.

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Ingredients:

Peppered Ahi with Tomato Basil Vinaigrette

  • 1 pound ahi
  • 4 tablespoons chopped fresh basil
  • 1 1/2 tablespoons minced shallots
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons white peppercorns, coarsely ground
  • 1 tablespoon vegetable oil
  • 1/2 Maui onion
  • 2 cups thinly sliced Belgian endive or head lettuce
  • 2 tomatoes, chopped
  • 1 bottle (8 ounces) Italian dressing
  • 1/4 cup honey

Directions:

  1. Cut ahi into 2 x 1-inch pieces.
  2. Sprinkle all sides of ahi pieces with 2 tablespoons of the basil, the shallots, olive oil, salt, and pepper.
  3. In a skillet, heat salad oil and fry ahi about 30 seconds on all sides.
  4. Remove and cut into 1/4-inch crosswise slices.
  5. Set aside.
  6. Thinly slice onion.
  7. If desired, soak onion and endive separately in iced water until crisp; drain.
  8. To serve, arrange endive, onion, and ahi pieces attractively on a platter.
  9. Peel, seed, and dice tomatoes.
  10. In a small bowl, combine tomatoes, Italian dressing, honey, and the remaining 2 tablespoons basil.
  11. Pour over fish and vegetables; serve immediately.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
300 calories, 16 g fat, 2.5 g saturated fat, 25 mg cholesterol, 1000 mg sodium, 21 g carbohydrate, 2 g fiber, 16 g sugar, 21 g protein

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