Hawaiian Spiced Sesame Seed Crusted Ahi On Ocean Greens with Fruit Relish

Kevin W. Carlson, Chef,
Hali'imaile General Store

4 Cryofresh ahi fillets (5 oz. each), 1 inch thick
Freshly ground black pepper
1 ounce vegetable oil
1 teaspoon seame oil
1 tablespoon Jawaiian Spice (Volcano Spice Co.)*
1/2 cup wakame (dried seaweed)
1 cup coconut milk (Mendonca)
1 ounce Pernot
1/2 cup white sesame seeds
Julienne Vegetable Tempura
Fresh Fruit and Pickled Ginger Relish

garnish:
4 pickled ginger flower
12 orange segments
12 mitsui lettuce leaves
2 teaspoons papaya seeds

Lightly season ahi with ground black pepper; rub with a little oil and grill to medium rare. In a small sauté heat sesame oil sesame seeds and Hawaiian Spice and sauté until lightly toasted. Soak wakame in hot salted water for 5 minutes. Rinse and drain wakame. Heat coconut milk and Pernot in a small saucepan and simmer for 5 minutes; add wakame and set aside. Coat one side of each ahi fillet with sesame seeds. Divide wakame between four plates. Slice ahi fillets in half and place on wakame. Slice the bottom off the tempura vegetables and stand next to ahi. Arrange the Fresh Fruit and Pickled Ginger Relish around the ahi and garnish each plate with orange wedges, pickled ginger flower , mitsui leaves and papaya seeds. Makes 4 servings.

Julienne Vegetable Tempura

12 fresh asparagus tips (4 inches)
12 pieces julienne carrots (4 inches)
12 pieces julienne red bell pepper (4 inches)
4 green onions
1/4 cup potato starch
1/4 cup masa
1/2 cup flour
1 teaspoon salt
3/4 cup passion, orange, guava juice
1 egg
Flour for dusting
4 cups vegetable oil for deep frying

Blanch vegetables in boiling water for 30 seconds; drain and put immediately in ice water to chill. Drain and separate asparagus, carrot and red bell pepper into four bundles. Tie each bundle together with a green onion top by wrapping onion twice around bundle and tying a double square knot. In a small mixing bowl combine potato starch, masa, flour and salt. Add egg yolk and juice; whisk until smooth. Dust each bundle with a little flour; coat with batter and gently drop into oil heated to 350ÕF. Fry until lightly browned, then remove from oil and drain on paper towels.

Fresh Tropical Fruit Relish

1/4 cup diced papaya
1/4 cup diced mango
1/4 cup diced tomato, skinned and seeded
2 tablespoons minced pickled ginger
1 teaspoon passion, orange, guava juice
1 tablespoon papaya seeds

Combine all ingredients in a bowl and chill.