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Tuesday, July 12, 2011

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.

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