Ginger Marinated Grilled Ahi With Stuffed Squash Blossoms

As the garden matures, delicate squash blossoms have appeared. I used them on tonight's dinner special. I made ginger marinated ahi medallions, with mushroom and roasted hearts of palm stuffed squash blossoms that I partially tempura fried. The sauces consist of truffle oil, tomato oil, Asian oil, and the highlight was a opal basil gastrique. The dish was served with steamed brown rice and garnished with Thai basil. This is a very simple dish that has very fresh flavors that compliment each other well.


Post a Comment

Popular posts from this blog

Prosciutto Wrapped Scallops, Morel Mushroom Broth

A Few Food Shots

Achiote Marinated Sous Vide Chicken