Coriander-Crusted Hawaiian Yellowtail w/Wasabi Mashed Potatoes

By á-25087

Barely sautéed and served with wasabi mashed potatoes and a mixed green salad

Ingredients

• 4 four-ounce pieces of Hawaiian Yellowtail, skin off [you could also use Japanese hamachi or ahi tuna]
• 3 tablespoons coriander seeds, coarsely ground
• canola oil
• salt and freshly ground black pepper to taste
• Wasabi Mashed Potatoes
• 3 pounds potatoes, peeled and cut into chunks
• 3/4 cup buttermilk [you can also use milk]
• 1 tablespoon wasabi powder
• 1/4 cup butter [1/2 stick]
• salt to taste

Preparation

Step 1

Place the fillets on a plate and let them come to room temperature [less than half an hour; it's just that the cooking time is so short, you don't want them to be cold inside when done]. Grind coriander seeds briefly in a spice grinder or small food processor. Place it in a pie plate. Season the fillets with salt and pepper and press both sides of each fillet into coriander. Heat a sauté pan over high heat and add enough canola oil to lightly coat the bottom of the pan. Sear the fillets on both sides, about 1 minute on the first and 30 seconds on the second. Transfer to plates and serve immediately.

Wasabi Mashed Potatoes

Put potatoes in a large pot and cover by 1 inch with cold water. Season with salt and bring to a boil. Cook until just tender, about 10 – 15 minutes. Meanwhile whisk wasabi powder into buttermilk. Drain cooked potatoes and return to pot. Heat over a low flame for just a minute or so to evaporate excess moisture.

Add butter and buttermilk/wasabi powder mixture to potatoes and mash thoroughly with a hand masher. If potatoes are too thick or dry, add more milk, just a tablespoon or so at a time—you don’t want them mushy. Season to taste with salt.

Potatoes can be made an hour or more ahead. Cover and keep at room temperature. Rewarm before serving over low heat, stirring frequently.