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Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc Recipe

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Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc
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Ingredients
36
Count
Nutrition
893
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
  2. Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
  3. In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
  4. Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.
  5. Teriyaki Glaze:
  6. Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
  7. Yield: 1 cup
  8. Beurre Blanc:
  9. Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
  10. Yield: 1 cup
  11. Japanese Vinaigrette:
  12. Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.
  13. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 892.9 Kcal (3738 kJ)
Calories from fat 453.86 Kcal
% Daily Value*
Total Fat 50.43g 78%
Cholesterol 99.95mg 33%
Sodium 1204.61mg 50%
Potassium 359.86mg 8%
Total Carbs 69.27g 23%
Sugars 14.38g 58%
Dietary Fiber 4.46g 18%
Protein 23.58g 47%
Vitamin C 4mg 7%
Vitamin A 0.5mg 16%
Iron 35.2mg 195%
Calcium 42.4mg 4%
Amount Per 100 g
Calories 172.82 Kcal (724 kJ)
Calories from fat 87.84 Kcal
% Daily Value*
Total Fat 9.76g 78%
Cholesterol 19.34mg 33%
Sodium 233.15mg 50%
Potassium 69.65mg 8%
Total Carbs 13.41g 23%
Sugars 2.78g 58%
Dietary Fiber 0.86g 18%
Protein 4.56g 47%
Vitamin C 0.8mg 7%
Vitamin A 0.1mg 16%
Iron 6.8mg 195%
Calcium 8.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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