Grilled Ahi with Taro Chive Crepes and Lime Miso Vinaigrette

Wallace Nishimura, Ex. Chef,

Kauai Coconut Beach Resort

2 teaspoons olive oil
9 Cryofresh ahi fillets (2 oz. each)
Taro Chive Crepes
2 ounces Pickled Mustard Cabbage
4 ounces Pickled Cucumber
45 pieces raddish sprouts
Lime Miso Vinaigrette

Heat olive oil in a pan on high heat. Sear ahi on four sides for about 4 to 5 seconds on each side. Remove and roll in crepe. Cut diagonally into three different lenghts. Wrap with Pickled Mustard Cabbage leaves on opposite side to stand up. Place Pickled Cucumber and julienne mustard cabbage stems around ahi to stand it up. Then add raddish sprouts and drizzle with Lime Miso Vinaigrette. Makes 3 servings.

Taro Chive Crepes

1 whole egg
1/2 cup skim or 2% milk
1/2 cup all purpose flour
1 tablespoon chopped chives
3 tablespoons grated smoked taro
1 tablespoon salad oil

In a medium bowl combine egg and milk; mix well. Blend in flour; beat until smooth. Stir in chives, grated taro and salad oil. Grill on medium heat, being careful not to overcook. Makes 9.

Pickled Mustard Cabbage

1/2 pound mustard cabbage, leaf and stems
1/2 cup soy sauce (Kikkoman Lite)
2 ounces grated ginger
1/4 cup water

Blanch mustard cabbage stems first in hot water for about 5 minutes. Then add leaves for two more minutes; drain. Fill a bottle with cabbage, soy sauce, ginger and water. Refrigerate overnight.

Pickled Cucumber

1/2 pound Japanese cucumber
1/8 cup rice vinegar
1 tablespoon mirin
1/4 tablespoon grated ginger
3 tablespoons sugar
1/2 teaspoon lemon juice

Turn cucumber on vegetable turner, using blade only. Combine vinegar, mirin, ginger, sugar and lemon juice; mix until sugar dissolves. Mix in cucumber just before serving; drain. Arrange on plate.

Lime Miso Vinaigrette

2 tablespoons Japanese vinegar
1 tablespoon lime juice
1 tablespoon miso
1 tablespoon sugar
1/4 teaspoon ginger juice
1/8 cup olive oil

Combine all ingredients; blend well