Ah, TJ's...a never-ending source of inspiration. I try not to buy ingredients without having a basic plan for it, but this Wild Ahi looked too good to pass up. Even if a small package was ten bucks.
This new thing about actually having heat in my temporary kitchen opens all sorts of doors. I've seared fish before, with rubbery results, but with some serious firepower under the pan now, it was worth trying again.
I found this recipe for Pan-Seared Ahi with Blood Orange Sauce on allrecipes.com. Like most reviewers, I didn't happen to have blood oranges, let alone enough to squeeze out a cup, so plain-old store-bought OJ would have to do. I heeded the advice that the recipe calls for far too much cook time, with one reviewer accurately quipping "more than a few minutes, then you might as well open a can of tuna and call it a day."
The sauce was easy to make, and the fish easy enough to cook. The tricky part was: how long? It became immediately clear that the quality of the ingredients, and skill or luck of the cook would make or break it. Well, I managed to cook it in range, despite my lack of familiarity with my hot new cooktop, but another 20 seconds and I'd have gone over. The fish itself was really outstanding to begin with, so it was really mine to mess up.
I loved this. The sauce was light and a little sweet, not overpowering, and a perfect complement to perfectly (well, almost) lightly cooked fish. I will certainly make this again, but only if I find the right fish to begin with.
Bonus: my husband liked it and my sons wouldn't try it! All the more for me!
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