Fresh local catch coated in a crunchy macadamia nut crust, seared until golden and finished over a vibrant mixed-greens salad. Topped with basil pesto, pickled onions, and seasonal vegetables, this dish is rich, crisp, and balanced with island freshness.

Ingredients

• [ ] 5oz fish fiilet
• [ ] old bay aioli
• [ ] mac-crust
• [ ] mixed greens
• [ ] pickled onion
• [ ] oblique tomatoes
• [ ] seasonal vin

FURIKAKE SEARED AHI ahi steak spit furikake

1. season ahi wI fine salt & white pepper
2. season with furikake, and sear until med-rare
3. garnish with ling hing mui wasabi aioli and pickled onions

Cooking Process

Fish

1. rub the old bay aioli on both sides of the fish,
2. followed with a coating of the mac-crust
3. if making extra, wrap each piece individually
4. sear on flattop top with light oil on the low side covered with a bowl
5. once golden grown, flip fish over to finish cooking
6. place on top of salad, garnish with basil pesto and pickled onions

Salad transfer to a plate, then top with tomatoes, cucumbers, pickled onion, and green onion

1. in a large bowl, add 4-5oz mix greens, julienne purple cabbage, julienne carrot, and 2 oz seasonal Vinaigrette
2. mix thoroughly to lightly coat all greens
3. transfer to a plate, then top with tomatoes, cucumbers, pickled onion, and green onion

Plating