Recipe courtesy of Ming Tsai
Serves 4
- 3 heads of fennel, cored and sliced super thinly on mandoline
- Juice of 2 limes
- 2 tablespoons grapeseed oil
- 2 tablespoons chopped chives
- 4 four-ounce pieces of hamachi, skin-off
(you could also use ahi) - 3 tablespoons coarsely ground coriander
- Canola oil for cooking
- Kosher salt and freshly ground black pepper to taste
Place coriander in a pie plate. Season the hamachi with salt and pepper and press both sides of hamachi into coriander.
Coat a sauté pan over high heat lightly with canola oil and sear the hamachi on both sides, about 30 seconds a side.
To make salad, in a large bowl, combine fennel, lime juice, grapeseed oil and chives. Check for flavor and season; let macerate for 5 minutes.
To serve, place a small mound of fennel salad in center of plate and top with thinly sliced hamachi.
Nutritional information per serving:
Calories: 300 ⁄ Protein: 28 g ⁄ Carbohydrate: 14 g ⁄ Fiber: 6 g ⁄ Sodium: 170 mg
Saturated fat: 2 g ⁄ Polyunsaturated fat: 7 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 60 mg
Chef and owner of Blue Ginger restaurant in Wellesley, Ming Tsai is the host and executive producer of the popular public television cooking show, "Simply Ming". He is also a member of the Harvard School of Public Health Nutrition Round Table.
Recipe from Season 5 of "Simply Ming"
Copyright © 2007, Ming Tsai
Photo: Christophor Cavalieri
