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Aloha, I’m chef Emerson at the Bull Shed in Kapa’a. Today I’ll be cooking our seared,
blackened ahi, served with wasabe aioli. Our ahi is fresh, we get it daily from our local
fishermen.
First step is buttering our ahi. The second step, season it with our blackened
spice. It’s a cajun spice, we make it here. I just give it a thin layer, you don’t want
it to overpower the fish.
We always keep our flattop real hot, put a little butter on our flattop, but the blackened
side down. After that we take a little salt and pepper and season the top side.
I sear it for one minute on each side because you don’t want to burn the spices, on the
side it’s cooking.
You don’t want to overcook ahi. I recommend eating it rare to medium rare. We serve this
dish with white rice, and you can have a choice of baked potato.
Our first sauce is our teriyaki glaze. Just a little on the plate. It’s thickened teri
sauce basically, shoyu, ginger, garlic.
It’s been a minute, I’m going to flip over the ahi. Get it to a nice golden brown.
It’s just about done. Next thing we do is plate up. It’s simple, lay the fish down,
and this is our wasabi aioli.
A little drizzle and a little garnish with lemon, and a little garnish with green onion.
This is our seared blackened ahi served with wasabi aioli.
Thank you for spending time with us and letting me show you our dishes at the Bull Shed. Check
us out, we have a nice ocean view, good food, good drinks, friendly people, everything you
could ask for. Our dinner is served from 5:00 to 9:30 PM, and we have a happy hour from
4:30 to 5:30. Aloha.