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Refined Chef Originals Recipes

Pepper Crusted Seared Ahi with Shiso Leaf and Gooseberry Puree
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I put this dish together to focus on three main ingredients.  The end result is a nice visual dish that is also well balanced.  I like the mild Shiso with the semi sweet Gooseberry puree.  These two components really compliment the pepper crusted Ahi. 
1/3 lb. - Sushi grade Ahi (for 2 person appetizer size. 1/2 lb. for 2 person meal)
2-4 Shiso leaves
1/2 pint Cape Gooseberries - leafy part removed (also called husk cherries or ground cherries)
Olive oil

Serving size: 2
Prep time: 15 minutes
Cook time: 3 minutes

In a pot of boiling water, add shucked Cape Gooseberries and cook for 3 minutes.  Remove immediately and run under cold water.  Add to blender (or use emersion blender) and blend until smooth.  Place in refrigerator and allow to cool for 5-10 minutes. 

Ahi - Add a little salt to top and bottom of fish.  Add a good amount of freshly cracked pepper to all sides. 

In a pan over medium-high heat, add a little olive oil.  Allow to heat up but do not smoke the oil.  Carefully add the Ahi by sliding across the bottom of the pan so it doesn't stick.  Cook for 15-30 seconds and flip over.  Cook for additional 15-30 seconds.  Repeat cooking for all sides.

You can guage the doneness of the Ahi as it changes color.  You can to see a small ring of white filling in toward the center of the fish.  Ahi is served rare so do not cook too long. 

When done, quickly remove from pan and place on cutting board to rest for 1 minute. 

With a very sharp knife, slice against the grain into 1/4 inch slices. 

To plate:
Add 1-2 Shiso leaves per plate.  Top with a few slices of seared Ahi and small amount of Gooseberry puree (about 1 tsp.)
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