Tuesday, September 18, 2012
Bite with Belkys: Wahoo Tataki from Nami Sushi & Grill
Take a popular fish, add some spice, and you're on your way to a winning recipe from a South Florida chef.
The Head Chef: Takara Gregory
The Restaurant: Nami Sushi and Grill
The Dish: Wahoo Tataki
8 oz. of wahoo (can also use tuna or salmon)
1/2 cup of light soy sauce
4 Tbs of lime juice
4 Tbs of lemon juice
3 Tbs of wasabi
1 cup of spring greens
1 tsp of lime zest
1 tsp of lemon zest
1 tsp of tomato, chopped
1 tsp of chives, chopped
1 tsp of cilantro, chopped
Method of Preparation:
-Start by seasoning the wahoo with a cajun spice mix. Then, lightly sear it in a hot pan with olive oil. Chef Takara recommends to cook for 15 to 20 seconds on each side.
-Once the fish cools down a bit, place it in the fridge.
-Next, prepare a wasabi-ponzu vinaigrette. In a bow, combine light soy sauce, lime juice, lemon juice and wasabi.
Serve a bed of spring greens and place the wahoo on top. Then, pour the wasabi vinaigrette. You can garnish with lime zest, lemon zest, tomato, chives and cilantro.
Serving Suggestion: Chilled Sake
FOR MORE INFORMATION:
Print the recipe and bring it to the restaurant for a complimentary drink. (Valid one month after the air date)
Nami Sushi and Grill
17007 Pines Blvd.
Pembroke Pines, FL 33027