Coriander crusted ahi with baby Idaho® potatoes, dill sauce and yogurt is a vibrant flavorful main course, perfect for spring.
Ingredients:
- 8 ounces baby Idaho® potatoes (red, white, purple, yellow or a mix)
Dill Sauce
- 1/2 cup water
- 1/4 cup light olive oil
- 2 ounces baby spinach (two big handfuls)
- 1 ounce dill (tender stems ok), chopped
- 1 scallion, chopped
- 1/4 teaspoon kosher salt
- 1-2 teaspoons fresh lemon juice
Ahi
- 1 tablespoon coriander seeds, lightly crushed
- 1 teaspoon fennel seeds, whole
- 1/2 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
- 2 tablespoons coconut or vegetable oil
- 8 ounces ahi
- Garnish with diluted plain Greek yogurt or sour cream (see notes), fresh dill and chive blossoms
Directions:
- Place potatoes in a small pot, cover with water and bring to a boil over high heat. Cover, turn the heat down and simmer until fork-tender, about 15-25 minutes depending on size.
- To make the dill sauce place water, olive oil and spinach in a blender and blend. Add dill, scallion, and salt and blend until smooth. Taste, adjust salt if needed, and add fresh lemon juice. Place in a small pot, set aside.
- Place seeds, salt, and pepper on a small plate and mix well.
- Coat all sides of ahi with the seed/salt mixture, pressing seeds in firmly.
- Heat oil over medium-high heat in a cast-iron skillet until hot and just smoking.
- Place ahi gently in the skillet and cover partially if seeds begin to spatter.
- Sear on very hot heat, 1-2 minutes, until it develops a nice golden brown crust. Turn over, and cook the other side, just 1 minute or so. You want the inside to stay rare.
- Heat the small pot of green dill sauce over low heat, gently warming, careful not to overheat, or it may lose its vibrant color.
- Place a circle of green dill sauce in the middle of the place. Slice potatoes and place them over the green sauce. Slice the ahi with a very sharp knife and place atop the potato slices. Garnish the plate with the diluted yogurt, sprigs of fresh dill and chive blossoms.
Notes:
To make diluted yogurt, place equal parts plain yogurt (or sour cream) and water in a small bowl and stir with a fork until smooth – 2 to 3 tablespoons of each.