With a teasing of sunshine this morning, I almost most convinced myself that the umbrella could remain stashed away. Yes, I realize this is a near-delusional idea — at least until oh, July rolls around. I could have spent another 20-or-so minutes in front of my goLite (a necessary crutch to get through the Pacific Northwest rains), but I needed to stimulate more than just my visual perception.
I cracked open my pantry in search of flavors to stimulate thoughts of summer, and there I spotted it. A bottle of my Macadamia Nut Chili Oil that I had purchased months ago from the Dole Pineapple Plantation.
After a trek to the Beaverton Uwajimaya and a scanning of their amazing fish counter, I came across a luscious cut of Opah. Tonight’s dinner…
Sesame Encrusted Opah with a Sauce of Sweet Soy and Ginger
Opah
- lightly seasoned Opah with salt and pepper, then encrusted the sides of the Opah steak in a mixture of black and toasted sesame seeds
- lightly drizzled Macadamia Nut Chili Oil on both sides of the steak
- broiled the fish for a few minutes — just long enough to gain some great coloring
Sauce of Sweet Soy and Ginger
- Sauteed garlic and ginger in Macadamia Nut Chili Oil and Toasted Sesame Oil
- Added sweet soy sauce, rice vinegar, and a bit of mirin
- thickened the sauce with cornstarch slurry
Mmmm. What a way to lift the spirits!
Hot Butter 