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Monday, June 24, 2013

Blackened Ahi with Honey-lime butter, andouille sausage and fingerling potato hash

This was the special the other night, and it went over well. I blackened the Ahi with Cajun spices then sauteed andouille sausage, onions, fingerling potatoes and mushrooms. The honey-lime butter is garnished with Chili oil and the fish is topped with fresh roasted bell pepper and grilled Maui onion guacamole.

1 comment:

  1. very good sou brasileiro vc não quer fazer um site par vc de culinaria