A beautifully seared ahi steak with rice and a sauce made from tart and salty preserved lemons.
- 1/3 preserved lemon
- 1-1/2 cup chicken or vegetable broth
- 1 Tablespoon grapeseed oil
- 1 cup white rice - long grain or basmati
- 2 Tablespoons butter
- 1/4 preserved lemon, chopped
- 4 cloves garlic, crushed
- 1 teaspoon jalapeño, minced
- 1/4 cup grapeseed or olive oil
- 1 tablespoon butter
- 1/8 cup water
- 1/2 cup broth
- 1 regular lemon, juiced
- 1/4 cup Mexican crema or heavy whipping cream slightly whipped with a pinch of salt
- 1 to 1-1/2 pounds Ahi steaks
- 1 tablespoon used coffee grounds
- 1/8 teaspoon fresh cracked black pepper
- 1/8 teaspoon sea salt, fine
- 1/8 teaspoon smoked paprika
- generous pinch tumeric
- 1/4 teaspoon lemon zest
- 1 teaspoon crushed crackers (any kind)
- 2-3 tablespoons grapeseed oil
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So let's get started on the rice.
Add all the ingredients except the butter to the bowl of the rice cooker, then turn it on. While it's cooking, prepare the ahi.
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Mix all the coating ingredients on a large plate.
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Press the ahi into it coating all sides.
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Next prepare the sauce - Mix all the sauce lemon, oil, garlic and jalapeño in heavy skillet. Gently sauté until the peppers are softened. Add the butter and let it melt. Stir in the broth and water.
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Bring it to a boil, then reduce heat to low and simmer for about 10 to 15 minutes. It should be slightly reduced. The crema will go in just before serving.
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Remove from the heat to cool while you cook the ahi.
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When the rice is cooked, add the butter to the top and then keep it warm while the ahi is cooking.
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For the ahi, heat the oil on high.
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Carefully place the ahi in the oil and sear for about 2 to 3 minutes on each side. Be careful not to burn.
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Remove it to a plate to rest for a few minutes.
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Finally, stir the crema into the sauce, fluff the rice and serve the rice and ahi with sauce drizzled over the top. Easy and delicious!
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