Since the weather's decided to stop pissing rain every 6 seconds here, I had the chance to chill out and grill some stuff this past weekend. I'm not of the School of Extreme Weights and Measures, instead preferring to cook somewhat haphazardly, so don't expect a whole bunch of precision in this recipe.
1. Get your hands on some sashimi grade Ahi -- mine was in steaks that were about 3/4" thick.
2. Slash/score the fish lightly on both sides with a sharp knife.
3. Put ahi into a ziplock bag [or whatever you prefer to marinate things in].
4. Add a healthy dash of single malt scotch, soy sauce, finely chopped fresh ginger, smashed fresh garlic, and a dash of Sriracha hot chili sauce [or your preferred zippy/hot spice].
5. In a bowl, toss in enough olive oil for basting stuff on the grill, freshly smashed garlic cloves, cracked black pepper, and a dash of salt.
6. Chop up veggies of choice for grilling. I had leeks, sweet potatoes, fresh ears of corn, poblano peppers, shallots, Anaheim peppers, big fat portobello 'shrooms, #1015 onions [sweet], and Hungarian Wax peppers.
7. Grill and baste veggies until done to your satisfaction. [For example, the sweet potatoes take longer than most of the other veggies, so you might want to start them first...]. Toss into an oven safe pan/plate, and set the oven to keep them warm.
8. Grill the marinated Ahi over high heat. Sear those fishy bastards pretty good [prolly no more than 3 minutes per side], and baste frequently with whatever is left of the marinade, plus a little olive oil to stretch it [if need be]. I like my Ahi to be quite a bit towards the rare side [hence the use of sashimi grade fish], but you can cook it longer if you want, obviously. Just don't turn the beautiful fish into shoe leather, eh?
9. Serve grilled Ahi with veggies. I often make a pot of jasmine rice cooked in chicken stock with a dash of garam masala and a huge batch of salad [usually herb salad or spring mix] to go along with everything else.
Red and white wines go equally well with this meal. Hell, even frosty beers and vodka tonics are nice with it.