Fish recipes

[rvrmom]

What's ya got??? Really wanna start eating it more. I typically eat Salmon and just marinate it in Trader's Joe's Soyaki. But other than that I got nuthin LOL. What's your favorite fish and how do you cook it?

 

[DaytonaBabe]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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[Luvnlife]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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I'm def trying this:thumbsup

 

[ultra26shadow]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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I add fresh orange to mine and use crema instead of sour cream

 

[BACK2BIGRIVER]

Mahi Mahi season on the grill is outstanding a little olive oil an what every you like. Great fish

 

[IinsureU]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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Tilapia is one of the worst fish you can eat, mercury levels are off the chart compared to many other types of fish. Go with Mahi, Ahi, Halibut or Seabass if you can.

http://forums.musculardevelopment.com/showthread.php/63872-Mercury-content-of-Costco-Tilapia

 

[Wicky]

Cooking fish is just wrong and a waste of food....
But, if you have to cook it, one of the easiest recipes for white fish like Mahi, Ono, Mako shark, etc. is soak it in Wishbone italian and throw it on the Q. If it has the slightest bit of fishiness to it, soak it in whole milk for a few hours before soaking it in the Wishbone.

 

[Wicky]

and if you're worried about eating too much fish read this article...
Mercury in Seafood

--------------------------------------------------------------------------------

Mercury
Mercury is a naturally occurring metallic substance. Minute quantities of mercury are in air, water, soil, and all living matter. Mercury exists as both inorganic and organic forms, and the organic methyl mercury is the most toxic to humans.
Mercury vaporizes into the air from natural soil deposits. Rain washes mercury out of the air and returns it to rivers, lakes, oceans, and the soil. This cycle of vaporization and washing-out has probably taken place since the earth formed. Because plants and animals evolved in the earth's environment, all contain trace quantities of mercury.


Mercury and the Environment
Plants absorb mercury from the soil and air during normal growth. In some cases, plants concentrate mercury to small metal droplets. Some bacteria convert inorganic mercury to organic mercury compounds. Fish and animals may consume mercury containing bacteria. Some animals and vegetables convert organic mercury back to inorganic compounds.
This constant cycling of mercury from one form to another has gone on for eons without any recognizable toxic effect on the world's food supply. Our use of mercury has probably not significantly increased the mercury concentration in the oceans.


Awareness of Potential Dangerous Effects Increasing
Until the 1950's, we were only vaguely aware of the problems resulting from mercury misuse. Isolated events tragically demonstrated the potential dangers.
In 1953, an epidemic hit fishermen and their families in villages on Japan's Minamata Bay. A number of people who were highly dependent on seafood showed signs of brain damage. Some of these cases were fatal. An investigation revealed that a local chemical plant was discharging organic mercury into the bay. The fish in the area absorbed the mercury and eventually passed it on to the villagers.

Authorities eliminated the source of pollution after finding the cause of the problem. Mercury in the bay returned to normal levels, and once again the local fish were safe to eat.


Guidelines Established For Mercury in Food
The U.S. Food and Drug Administration (FDA) routinely analyzes foods for mercury. Almost all foods have mercury levels within the norms for natural environmental mercury content. Only some fish and fishery products have levels greater than considered normal.
In 1969, FDA set a 0.5-part-per-million (ppm) action level as the maximum safe limit for total mercury in fish. Action levels represent the limit at or above which FDA will take legal action to remove a product from the market. FDA based this level on their investigations, and on Japanese and Swedish mercury poisoning experiences.

In 1979, FDA raised the mercury action level to 1 ppm. FDA based this change in the action level in part on a National Marine Fisheries Service study. The study showed that a 1 ppm action level would adequately protect consumers.

In 1984, FDA switched from enforcing the mercury action level based on total mercury to a methyl mercury basis. The change occurred for two reasons. An acceptable test for methyl mercury was available, and evidence indicated that methyl mercury was a small part of the total mercury in some fish.


Only Some Fish Exceed Limits
King mackerel, shark, swordfish, and tilefish are the four fish FDA found may have mercury levels above 1 part per million (ppm). These species accumulate mercury as they grow larger because they consume large amounts of small fish. All four combined add up to a very small amount (about 1%) of the fish Americans eat. The average mercury level in the types of fish Americans eat is low ? 0.086 ppm, weighted for consumption.

Commercial fishermen capture large fish at sea, far from any source of industrial pollution. The mercury in their system must come from natural sources. For years, we have probably eaten some fish with mercury levels above FDA's limit without harmful effects. Analysis of museum specimens of tuna caught from 1879 to 1909 reveal that they contain similar levels of mercury as those in fish being caught today. Scientists therefore conclude that mercury levels in ocean fish have not changed in the past 100 years.


Why We Have Not Suffered From Eating Fish
Researchers found that some fish, including tuna, can block and reduce the toxicity of mercury in their tissues. This research may explain how we have safely eaten fish containing levels of mercury higher than allowed by FDA. Most experts agree that the 1 ppm action level for methyl mercury in fish has a considerable margin of safety built into it.
Only one suspected case of methyl mercury poisoning occurred in the U.S. from eating fish. A woman on a fad diet ate 12-1/2 ounces of swordfish a day for 10 months, and later returned to the diet for 4 or 8 week periods. The woman developed mild mercury poisoning symptoms, but doctors misdiagnosed her symptoms on several occasions. The woman was off her diet for 5 months and lost almost all her symptoms by the time the doctors suspected mercury poisoning. Samples of her hair, however, still retained high but not toxic mercury levels. Doctors could not confirm the diagnosis of mild mercury poisoning, but believed the excessive consumption of swordfish caused the symptoms.


Mercury Does Not Appear To Endanger Food Supply
Mercury does not seem to be a threat to the U.S. food supply based on all available data. Much of the bad publicity on mercury emerged from the misuse of mercury-treated materials. The biggest problem was uncontrolled dumping of industrial waste into the environment.
Caution has prevailed where possible mercury contamination exists. State and federal agencies now regulate industrial discharges of mercury, and mercury use in agriculture, to provide an increased margin of safety.


Freshwater Sport Anglers
High levels of mercury naturally occur in some freshwater lakes, rivers, creeks and reservoirs in California. Fish in these waters may contain high mercury levels. The California Office of Environmental Health Hazard Assessment annually issues fish consumption advisories on possible contaminants in sport fish. The latest consumption advisories are in the California Sport Fishing Regulations (available in sporting goods stores).

References
California Environmental Protection Agency. 2009. Office of Environmental Health Hazard Assessment. Source: http://www.oehha.ca.gov/fish.html (Accessed February 8, 2010).

IFT. 1973. Mercury in food. Scientific Status Summary, Expert Panel on Food Safety and Nutrition, Institute of Food Technologists, Chicago, IL.

Korns, R.F. 1972. The frustrations of Bettye Russow. Nutrition Today, 7(6):21-23.

US Food and Drug Administration. 2006. Mercury Levels in Commercial Fish and Shellfish.
Source: http://www.fda.gov/Food/FoodSafety/...ogensContaminants/Methylmercury/ucm115644.htm (Accessed February 8, 2010).

US Environmental Protection Agency and US Food and Drug Administration. 2004. What You Need to KNow about Mercury in Fish and Shellfish. Source: http://www.epa.gov/waterscience/fish/advice/ (Accessed February 8, 2010)

US Food and Drug Administration. 2009. Draft Risk and Benefit Report: Section II, Exposure to Methylmercury in the United States. Source: http://www.fda.gov/Food/FoodSafety/...ogensContaminants/Methylmercury/ucm173271.htm (Accessed February 8, 2010).

The original author was Robert J. Price, Ph.D., Seafood Technology Specialist, Department of Food Science & Technology, University of California, Davis, California 95616

Revised by Pamela Tom, Seafood Network Information Center Director, Department of Food Science & Technology, University of California, Davis, California 95616

UCSGEP 2010-1 February 2010

(Formerly UCSGEP 91-10 July 1991)

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA08OAR4170669, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The statements, findings, conclusions and recommendations are those of the authors and do necessarily reflect the views of California Sea Grant, state agencies, NOAA or the U.S. Dept. of Commerce.

The U.S. Government may reproduce and distribute reprints for governmental purposes.

 

[DaytonaBabe]

Tilapia is one of the worst fish you can eat, mercury levels are off the chart compared to many other types of fish. Go with Mahi, Ahi, Halibut or Seabass if you can.

http://forums.musculardevelopment.com/showthread.php/63872-Mercury-content-of-Costco-Tilapia

Thanks for the heads up, IiU... We used to do the same recipe with Ahi, however the price increased like crazy, so we transitioned to the Tilapia.

Fortunately, the information from the bodybuilding forum you referenced appears to be a bit old (from 2009). According to a 2011 report from Costco, although 80% of Tilapia is imported from China, Costco utilizes farms in Indonesia and Honduras specifically for cleanliness issues. Regal Springs Tilapia, a farm that is a primary supplier of tilapia for Costco, contends that their tilapia is mercury free. Additionally, the FDA lists Tilapia under types of fish and shellfish with "lower mercury levels".

I definitely wouldn't eat it everyday, but I'm sure we're fine doing it once a week.

Sources:
http://www.costcoconnection.com/connection/201102?pg=96#pg96
http://www.regalsprings.com/nutrtitional-facts/
http://www.fda.gov/food/foodsafety/...ogenscontaminants/methylmercury/ucm115644.htm

 

[Mr. C]

Just last week.. Lemon, dill, garlic, salt, pepper. About 5lbs. of Salmon BBq'd skin down until fish flakes away from the skin. MMMMM MMMMM GOOOD!:thumbsup

 

[rvrmom]

Great suggestions.!! thanks I'm going to the grocery store now. That salmon looks amazing!!

 

[rvrmom]

Lol. So I decide to hit up an asian market today. Lol I had never heard of half this. Talk about fresh lol check out some pics I snapped. Oh well off to traders

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[rvrmom]

...

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[Cajun]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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Follow this, and repeat as necessary. I followed this using UB's technique, and it's beyond impressive. Thank you UB.

 

[spotondl]

Tilapia is one of the worst fish you can eat, mercury levels are off the chart compared to many other types of fish. Go with Mahi, Ahi, Halibut or Seabass if you can.

http://forums.musculardevelopment.com/showthread.php/63872-Mercury-content-of-Costco-Tilapia

Even worse are the omega 6 oil levels (that's the bad oil) more than pork bacon.

Google "tilapia worse than bacon". Tons of articles & studies. Medical research reveals horrible results. Several articles sponsored by tilapia farmers, hmmmm wonder why $$$, to refute the med studies.

Tilapia is a junk fish, in huge abundance, that a market was carefully developed under the guise of "fish is good for you". Tilapia is not. I will never eat tilapia & always warn others of its Heath hazards. Whats next? Carp? Just because it swims in water doesn't make it good for you.


Spot

 

[spotondl]

Cedar plank salmon or most other fish but tilapia.

Go to the BBQ section of home depot or lowes, etc & buy cedar planks. The cedar is not treated with any chemicals. Simply milled to size.

Soak the plank/s for a few hours in hot water to start.

Pull the soaked planks & pat excess water.

I take Dijon mustard & spread a thin coat on the plank itself, then salt & pepper or season to taste the plank. Lay the filet on the seasoned plank and the season the fish to taste.

Place the wet plank with fish filet on the BBQ. Over direct heat if on gas BBQ. The soaked wood will only smolder, imparting a very delicate smoke flavor to the fish. Do not turn the fish as this is a one step baking/ poaching procedure.

Let cook for 20 minutes or so & pull the plank & fish together when the filet feels firm but not hard.

Moist, delicate flavor from spice, mustard & smoke from the bottom of the cedar plank scorching over the coals or flame.

Sounds complicated but it's super simple. The most difficult part for me is planning far enough ahead to allow time to thoroughly soak the cedar planks.

This is a very traditional northwest eskimo style of cooking fish. Mustard & varied spices are modern embellishments obviously.



Spot

 

[rampgirlll]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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Pretend I just hit the like or thanks button! Gonna try this one!


Sent from somewhere in Texas

 

[TPC]

 

[troostr]

I just did some Halibut last night, with the Ramey's Meats (add .com to find) Carne Asada seasoning. 2 big ass filets, skin off, in a shallow pan, tbl spoon or 2 of butter under each- and on top, both sides sprinkled pretty well with the seasoning, in the oven for 18-20 on 350.

Also been using halibut in fish tacos- Halibut in is great supply since a fishing trip. In a skillet, about a pound of skinless halibut, 1/2 white onion, cup or so of chopped cilantro -rest of the bundle for topping, 3 tbs of butter, and a drizzle of EVOO, some garlic salt, chayann powder (sp?) and pepper. once the fish is flakey and almost done, mix in a can of Mexi-corn and finish. serve on corn tortillas with cilantro, shredded cabbage or lettuce, cheese, tomato and for sauce take 1/2 and 1/2 mayo and La Sirancha chile sauce (chinese food part of walmart) and mix well

 

[NeverSatisfied]

I just did some Halibut last night, with the Ramey's Meats (add .com to find) Carne Asada seasoning. 2 big ass filets, skin off, in a shallow pan, tbl spoon or 2 of butter under each- and on top, both sides sprinkled pretty well with the seasoning, in the oven for 18-20 on 350.

Also been using halibut in fish tacos- Halibut in is great supply since a fishing trip. In a skillet, about a pound of skinless halibut, 1/2 white onion, cup or so of chopped cilantro -rest of the bundle for topping, 3 tbs of butter, and a drizzle of EVOO, some garlic salt, chayann powder (sp?) and pepper. once the fish is flakey and almost done, mix in a can of Mexi-corn and finish. serve on corn tortillas with cilantro, shredded cabbage or lettuce, cheese, tomato and for sauce take 1/2 and 1/2 mayo and La Sirancha chile sauce

---

(chinese food part of walmart) and mix well

So you like the "Spicy Cock?"lol

 

[Furniture 4 Me]

here is the link to some
http://www.offishialbusiness.com/forum/forumdisplay.php?fid=29

 

[rvrmom]

Got some nice Mahi at Traders. Gonna do UB's recipe today. Another fish I forgot I liked. Is Opakapaka (Snapper). Best dinner I ever had was at Nick's Seafood in Waikiki with my mom. I'm gonna venture over to Santa Monica Seafood in Costa Mesa. Used to go there all the time.

 

[rvrmom]

So here is the full story. So when I posted I started thinking now where can I get some really good fresh fish??? Then I think oh yeah I'll go up to 99 ranch market duh.

It's a Asian market that has a HUGE selection of fish. Have not been there in a long time. So now I'm on a mission I get a cart ready to stock up LOL. So I start strolling the selection ... I think I said it Holy FUCK what in the hell is THAT!!! I swear I have never heard of most of what they had. Then I just see the fish laying there in the coolers. I say to myself well there must be some filet's somewhere. UH NOPE! I thought damn that looks like the fish we caught in Powell and I ain't gutting a fish. So then I start snapping pics. Asian dude thought I was nuts LOL. Plus I stuck out like a sore thumb being blonde and 5'9 and taking pictures. Good times!

 

[Maw]

Is that the Asian market on Beach and McFadden? Bought a whole 5lb Sheepshead there one night for something like $1/lb. Baked it whole and made fish tacos that tasted like lobster.

I've picked a few fish recipes off Bloodydecks : http://www.bdoutdoors.com/articles/recipes/

Cheers, Mark

 

[rvrmom]

Is that the Asian market on Beach and McFadden? Bought a whole 5lb Sheepshead there one night for something like $1/lb. Baked it whole and made fish tacos that tasted like lobster.

I've picked a few fish recipes off Bloodydecks : http://www.bdoutdoors.com/articles/recipes/

Cheers, Mark

Hi Mark!! No it's on Magnolia at Talbert. Just a few lights from Home Depot.

99 ranch market

 

[RVRKID]

I usually get the McCormick Lemon Butter Dill sauce in the Meat department and an Orange Roughy or Halibut and put the fish in foil with sauce poured over it and fold foil up and cook on BBQ and it always comes out real good.
http://www.mccormick.com/Products/S...Fat-Free-Lemon-Butter-Dill-Seafood-Sauce.aspx

 

[stephenkatsea]

Most any of the previously mentioned grilled fillets work well. We like to use fresh striper fillets, or red snapper or mahi marinated in "Bernstein's" Italian dressing. Grill the fillets on the barbecue and then the corn tortillas (a light shot of "garlic mist" sprayed on the tortillas helps). The slaw is made up of red cabbage, green cabbage, red onions, green onions, lots of fresh garlic, cilantro, fresh lime juice, red pepper flakes and just enough cole slaw dressing to tie it together. Serve with a "secret sauce" that is just Hidden Valley Ranch and Tobasco mixed together. Squeeze fresh lime over the grilled fillet, place on grilled tortilla, dump on some slaw and a bit of the "secret sauce" over it.

 

[Lavey29]

Grilled fish tacos!! We love the frozen Talapia from Costco. Marinate in a ziplock in a mix of lime juice (fresh, if possible), olive oil, garlic, chili powder and cumin (sorry, I don't measure). I let it sit for 15-20 min. Throw it on the grill until flakey. Serve with corn tortillas (heated on the grill), sour cream, cilantro, cheese, salsa or hot sauce. So good and very healthy. We do this every week....

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Wow that sounds good and the avatar has me hypnotized :thumbsup

 

[rvrmom]

Ultrababe holy cow the taco's came out awesome!!! It's now in our dinner rotation thanks!!:thumbsup

Here is one recipe I found on Pinterest I'm going to try it sounds really good. Here it is


Ginger and Cilantro Baked Tilapia
serves 2

1 pound domestically farmed tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalape?o pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475?F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalape?o, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

 

[rvrmom]

Hey UB I saw in the tapatalk thread the ahi pic. Here is the recipe I use. I don't make the buerre blanc though. The spicy mustard sauce is the shiz and a great substitute for wasabi. It's from Roy's restaurant

Featured Recipe: Roy's Blackened Island Ahi
(Serves 4) Printable Version (pdf, 610kb)

Twenty-two years ago, in the very earliest days of Roy's, the Blackened Ahi Tuna was already on its way to becoming a favorite. It was the first dish Roy Yamaguchi put on the menu, and it helped set the tone for the East-meets-West aesthetic that Roy?s would later become world famous for.

Since then, the Blackened Ahi Tuna has spent its fair share of time in the limelight. It's been featured in Bon App?tit and Gourmet Magazine, and was one of the dishes Executive Chef Gordon Hopkins prepared for then-President Bill Clinton. The President ate it onboard Air Force One, but not before his Secret Service had to taste it. In the end, everyone discovered what our Ohana have known all along ? that the extraordinary flavors of this Roy's menu staple are truly unforgettable.

INGREDIENTS:
4 Ahi, 7 oz. Block Cut
1/4 cup Blackening Seasoning
1 cup Soy Mustard Sauce
3/4 cup Beurre Blanc
1 oz. Olive Oil
1/2 cup Steamed Rice
1 Baby Bok Choy, 1/2 cut, blanched
2-3 tbsp. Pickled Pink Ginger
1 oz. Daikon Sprouts
1/2 tsp. Black Sesame Seeds, toasted Roy's Blackened Island Ahi

BUERRE BLANC:
4 1/2 cups Dry White Wine
2 tsp. White Vinegar
1 tsp. Lemon Juice, squeezed
1 tsp. Shallots, minced
2 tbsp. Heavy Cream
1/2 cup Unsalted Butter, chopped
1/4 tsp. Kosher Salt
Cracked Pepper

Combine the wine, vinegar, lemon juice, and shallot in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a doubler. Keep warm over barely simmering water.

HOT SOY MUSTARD SAUCE:
1/2 cup Coleman's Mustard Powder
2 oz. Hot Water
2 oz. Rice Wine Vinegar
1/2 cup Soy Sauce (you can use less)

To prepare the soy mustard sauce, mix the Coleman's mustard and hot water in a bowl to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

BLACKENING SEASONING:
3 tbsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1/2 tsp. Ground White Pepper

Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on top and bottom. Heat the olive oil in a nonstick skillet over high heat and sear the ahi for 15 to 30 seconds on top and bottom for rare, 1 minute on each side for medium-rare, or to the desired doneness. Remove the ahi and hold until plating.

STEAMED RICE:
2 cups Japanese Short Grain Rice
2 cups Water

Put the rice in a fine-mesh sieve and rinse under cold running water several times, until the water runs clear. Drain the rice, in a rice cooker, place the rice in the cooker, add water to the 2 cup mark, cover, and turn the cooker on.

TO PLATE:
For each serving, arrange the steamed rice in the center of the plate with a ring mold or you can freeform the mound. Wrap the blanched baby bok choy around the rice. Place the ahi on top of the rice and baby bok choy. Spoon or drizzle the beurre blanc and the hot soy mustard sauce around the tuna.

TO GARNISH:
Arrange a small mound of the pickled pink ginger on top of the ahi and then place daikon sprouts on top of pickled pink ginger. Sprinkle the sesame seeds over the hot soy mustard sauce and beurre blanc.