Pan-Seared Ahi with Lemon-Butter-Galangal Sauce

Willie and I bought an ahi sashimi tray from Costco. Some of the ahi pieces were not sashimi quality anymore, so we decided to sear those pieces. We placed the seared pieces on a bed of fresh baby arugula and poured a lemon-butter-galangal sauce over the whole thing. It tasted like one of those fancy French sauces you might get at a restaurant! Very tasty. The recipe was adapted from the Lime and Galangal Butter sauce recipe, found here.

Ingredients:

1 clove garlic, minced

1 shallot, finely chopped

1 tbsp minced galangal

1/2 cup dry white wine

1/4 cup butter, cut into 1 tbsp-size pieces

1 tsp grated lemon zest

2 tbsp lemon juice

sea salt and freshly ground black pepper to taste

1 tbsp freshly chopped cilantro

Directions:

Wash baby arugula and mound onto a plate. Pam-spray a small sauce pan. Salt and pepper the ahi pieces. Put pan on medium heat. Sear ahi pieces, 1-2 minutes per side. Arrange seared ahi pieces on the mound of arugula.

Place the garlic, shallot, galangal, and white wine in a saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tbsp. Remove from the heat and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lemon zest and juice. Season to taste with salt and pepper. Stir in cilantro. Pour over the ahi and arugula and serve immediately.