Seared Ahi With Guacamole
    Servings
    4
    Servings
    4
    Ingredients
    • 2 8-ounce sushi-grade ahi fillets
    • salt and pepperto taste
    • 1 ripe avocadopitted and diced
    • 2 tomatillosfinely chopped
    • 2teaspoons minced shallot
    • 1tablespoon fresh lime juice
    • 1/2teaspoon garlic salt
    • 1/2teaspoon pepper
    • 2tablespoons cilantrochopped
    • 2teaspoons grated fresh ginger
    • 1 shallot cloveminced (about 1 tablespoon)
    • 1tablespoon fresh lime juice
    • 2tablespoons low-sodium tamari sauce
    • 1/2teaspoon Real Salt
    • 1/4teaspoon black pepper
    • 2tablespoons refined coconut oil
    • 1-2tablespoons refined coconut oil or gheefor searing
    Instructions
    1. Sprinkle tuna fillets with salt and pepper on both sides and set aside.
    2. In a mixing bowl, mash avocado with a fork and mix in diced tomatillos. Stir in shallot, lime juice, salt, and pepper. Set aside until fish is finished.
    3. In another mixing bowl, combine cilantro, ginger, shallot, lime juice, tamari sauce, salt, pepper, and coconut oil.
    4. Heat a large skillet over moderately high heat. Add 1 to 2 tablespoons of oil or ghee to heated skillet.
    5. Place fillets in heated skillet for 1 minute on each side. Turn fillets sideways to ensure that all sides have been seared.
    6. Pour cilantro marinade mix into the skillet and coat the fish on both sides. Do not overcook.
    7. Remove the fillets from the skillet. Either cut fillets in half or into thin slices and fan out on plates. Drizzle remaining marinade from the skillet onto the fish.
    8. Top with guacamole and serve.
    Recipe Notes

     

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    Seared Ahi With Guacamole
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    Servings
    Ingredients
    • 2 8-ounce sushi-grade ahi fillets
    • salt and pepper to taste
    • 1 ripe avocado pitted and diced
    • 2 tomatillos finely chopped
    • 2 teaspoons minced shallot
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 2 tablespoons cilantro chopped
    • 2 teaspoons grated fresh ginger
    • 1 shallot clove minced (about 1 tablespoon)
    • 1 tablespoon fresh lime juice
    • 2 tablespoons low-sodium tamari sauce
    • 1/2 teaspoon Real Salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons refined coconut oil
    • 1-2 tablespoons refined coconut oil or ghee for searing
    Servings
    Ingredients
    • 2 8-ounce sushi-grade ahi fillets
    • salt and pepper to taste
    • 1 ripe avocado pitted and diced
    • 2 tomatillos finely chopped
    • 2 teaspoons minced shallot
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 2 tablespoons cilantro chopped
    • 2 teaspoons grated fresh ginger
    • 1 shallot clove minced (about 1 tablespoon)
    • 1 tablespoon fresh lime juice
    • 2 tablespoons low-sodium tamari sauce
    • 1/2 teaspoon Real Salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons refined coconut oil
    • 1-2 tablespoons refined coconut oil or ghee for searing
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
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    Instructions
    1. Sprinkle tuna fillets with salt and pepper on both sides and set aside.
    2. In a mixing bowl, mash avocado with a fork and mix in diced tomatillos. Stir in shallot, lime juice, salt, and pepper. Set aside until fish is finished.
    3. In another mixing bowl, combine cilantro, ginger, shallot, lime juice, tamari sauce, salt, pepper, and coconut oil.
    4. Heat a large skillet over moderately high heat. Add 1 to 2 tablespoons of oil or ghee to heated skillet.
    5. Place fillets in heated skillet for 1 minute on each side. Turn fillets sideways to ensure that all sides have been seared.
    6. Pour cilantro marinade mix into the skillet and coat the fish on both sides. Do not overcook.
    7. Remove the fillets from the skillet. Either cut fillets in half or into thin slices and fan out on plates. Drizzle remaining marinade from the skillet onto the fish.
    8. Top with guacamole and serve.
    Recipe Notes