Recipe for Grilled Ahi with Smoked Avocado Butter and Tomatillo Salsa
Ingredients
- Four, 4 oz Ahi fish steaks, brushed with Olive Oil
- Salt and Pepper to taste
Smoked Avocado Butter
- 1 lb Whole Unsalted Butter (room temp.)
- 1 Ripe Avocado, seeded
- 1 Small Red Pepper, diced small
- 1 Small Green Pepper, diced small
- 1 Jalapeno, diced small
- 1 Tbsp Dijon Mustard
- 1 tsp Liquid Smoke
- 1 Small Maui Onion, diced small
- 1 tsp Chopped Garlic
- 1 Lime, juiced
Tomatillo Salsa
- 1/2 lb Tomatillos (husked)
- 1 pint Chicken Stock
- 1/2 cup Fresh Cilantro
- 1 Tbsp Dried Oregano
- 1 Tbsp Garlic, chopped
- 1 Small Jalapeno, seeded and chopped
- 1 Small Maui Onion, chopped
Instructions
For the avocado butter combine all the ingredients in mixer until well blended. Refrigerate and reserve for use later.
Then for the tomatillo salsa you bring all ingredients to a boil, lower heat, and simmer for 10 minutes. With a hand blender, blend until smooth, strain, and keep warm.
Grill Ahi to desired doneness, rare to well, depending on specific taste.
On a serving dish, start with a favorite rice recipe, which matches flavors of this dish. Next, place Ahi steaks on rice and top with Tomatillo Salsa. Place the Smoked Avocado Butter on top. Flash under broiler in oven until butter has started to melt. Garnish with lime wedges and cilantro sprigs.