Serves: 5
Only buy the best:
That's why it's imperative that you use sushi-quality ahi, the highest grade. It's so fresh and so carefully handled that you can eat it raw. To protect that freshness, make the fish counter your last stop at the store, double check that it's sushi-grade ahi, and take the steaks straight home to the refrigerator. Remove the ahi steaks from the store wrappings and seal them in a plastic bag. Place the bag in a colander full of ice set in a large bowl and refrigerate (the colander ensures the melting ice drains away from the fish). If you're using frozen ahi steaks, thaw them in the refrigerator. Eat the thawed steaks within 24 hours.
How to grill perfect ahi:
This is the ONLY exception to the Weber mantra "Keep a lid on it!" Ahi that's been cooked through becomes dry and flaky, so use Direct High heat and leave the lid open. Closing the lid creates a roasting effect that will cook the center too quickly. Sear ahi for a couple of minutes on each side and the outside will be beige and the inside will be red. It will slice like butter and taste even better.
Note: Remember, only the highest quality ahi should be used (eating raw or rare fish carries certain risks) and pregnant women shouldn't eat raw or rare fish at all.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Seared Ahi: The Exception To The Cardinal Rule recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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