Surf & Turf Big Tim style: Hamachi Poke & NY steak

[Big Tim]

Med. rare seared NY steak with an Asian sweet & Chile paste drizzle, Yellowtail Poke, made with a bit of lemon juice, a dash of rice vinegar, soy & teriyaki,a little schriacca for heat, thinly sliced sushinori,a dash of ground ginger & ground garlic. A pinch of Sea Salt then topped with sesame seeds. Of coarse a Grapefruit Sculpin to finish it off  

BT

 

[MarkT]

Looks real good! I had some Dorado for dinner since it looks like I've finally run out of Wahoo. I'll have to try and do something about that at the end of next month.

[ChileRelleno]

Looks delicious.
That medium seared steak would be gone first, then I'd slowly savor the Poke.

[theswimmer]

Boy BT, local tomatoes are at their peak ,what?
I made a dinner from cucumbers , tomatoes ,  kalamata olives , red onions , evoo and balsamic last week.
Mmmmm the best.

[steelfish]

Tim, can you elaborate a bit more how did you prepared the hamachi Poke?
Im all ears when it comes to YT
I currently enjoying YT on sashimi (kind of a local sashimi recipe)
but I salivating from your Hamachi poke

I woould like to try it with some YT I still have on my fridge

[Big Tim]

Tim, can you elaborate a bit more how did you prepared the hamachi Poke?
Im all ears when it comes to YT
I currently enjoying YT on sashimi (kind of a local sashimi recipe)
but I salivating from your Hamachi poke

I woould like to try it with some YT I still have on my fridge

Tonight me a the wife had Yellowtail Poke, Baja style. Marinade ( 1 lb. of YT) is 1/2 +/- Sesame oil, 1/2 cup of Soy (I go less on this and add some Teryaki sauce, a few tbl spoons of rice vinegar, juice of a medium sized lemon, a pinch of sea salt & I added some Sriracha sauce as well, then I crushed 2 large cloves of garlic and a large pinch of ground ginger...Stir and chill. Salad= 1-thinly sliced small bunch of green onions and sliced well into the greens. I used 2 each of red & orange baby bell peppers and gave the same thin slicing ( making rings out of the peppers), then a healthy bunch of cilantro and chopped into a nice sized mix of sizes & a large Jalapeno pepper sliced in 1/2 then de seeded and sliced paper thin and at an angle that makes the slices long ( this gives a pleasant Bite once in a while), avocado in ready I took 1 lb. of YT and cut into small chunks then salt lightly with sea salt, toss into a glass salad bowl and start adding ingredients & marinade, fold ingredients and chill....You can add any spices you want after 1 hour n' the chill ( you might like it as is). 1 hour later I slice up a cold med. lg. avocado and 1/2 on each plate then toss and serve the Poke on the edge of the avocado slices, a pinch of sea salt and chili powder...

BT

[steelfish]

Tim, can you elaborate a bit more how did you prepared the hamachi Poke?
Im all ears when it comes to YT
I currently enjoying YT on sashimi (kind of a local sashimi recipe)
but I salivating from your Hamachi poke

I woould like to try it with some YT I still have on my fridge

Tonight me a the wife had Yellowtail Poke, Baja style. Marinade ( 1 lb. of YT) is 1/2 +/- Sesame oil, 1/2 cup of Soy (I go less on this and add some Teryaki sauce, a few tbl spoons of rice vinegar, juice of a medium sized lemon, a pinch of sea salt & I added some Sriracha sauce as well, then I crushed 2 large cloves of garlic and a large pinch of ground ginger...Stir and chill. Salad= 1-thinly sliced small bunch of green onions and sliced well into the greens. I used 2 each of red & orange baby bell peppers and gave the same thin slicing ( making rings out of the peppers), then a healthy bunch of cilantro and chopped into a nice sized mix of sizes & a large Jalapeno pepper sliced in 1/2 then de seeded and sliced paper thin and at an angle that makes the slices long ( this gives a pleasant Bite once in a while), avocado in ready I took 1 lb. of YT and cut into small chunks then salt lightly with sea salt, toss into a glass salad bowl and start adding ingredients & marinade, fold ingredients and chill....You can add any spices you want after 1 hour n' the chill ( you might like it as is). 1 hour later I slice up a cold med. lg. avocado and 1/2 on each plate then toss and serve the Poke on the edge of the avocado slices, a pinch of sea salt and chili powder...

BT

I ended up salivating after reading the recipe

I will write everything down to have it on hand on my next time I eating YT

thanks compadre