What to do when the fish dies and you can't release it.
Ahi Skewers with Miso-Sesame Crust
from Pacific Grilling, by Denis Kelly
Ahi Skewers with Miso-Sesame Crust
from Pacific Grilling, by Denis Kelly
Japanese cooks often grill fish and seafood with a miso-sesame seed topping. Hawaiian chefs us this style of cooking, called dengaku, with ahi and other types of tuna. Tuna dries out quickly on the fire, so leave the inside of the fish rare to medium rare. Get your grill very hot, and grill the skewers briefly just to sear the surface.
Miso-Sesame Crust:
1/4 c. white miso
2 Tbsp. sake, mirin or dry sherry
1 Tbsp. rice white vinegar
1 tsp. sesame oil
1 Tbsp. chopped fresh ginger
2 Tbsp. sesame seeds
2 lbs. ahi or other fresh tuna, cut into 2-inch pieces
To make miso-sesame crust:
1. Mix all the ingredients except the sesame seeds together in a small bowl.
2. Coat the tuna pieces with the miso paste. The fish can then marinate for up to an hour at room temperature.
3. Thread fish pieces onto skewers and sprinkle with sesame seeds.
4. Prepare the grill for direct grilling. Spray or rub the grill with oil.
5. Grill the skewers over high heat for 3 minutes; turn and baste the fish with any extra miso-sesame mixture. Grill another 2 to 3 minutes, until the fish is medium rare. Do not overcook.
6. Serve skewers with dipping sauce, relish, or salsa of your choice.