Dinner last night was fishy actually.
Yellow-Fin ahi tuna steak topped with buttery shallot/mushroom/garlic. A side of (some very ugly looking) shrimp, long grain wild rice, and bread.
I would love to tell you all how I made this, but to be honest I was not very mentally aware of what I was doing. I pretty much just let instinct take over and cook while my brain sat off in fantasy land. And it was still edible, that's got to be a good sign.
Here is what I do remember:
- The tuna, shrimp, and shallot/mushroom mixture were all cooked in the same pan (in that order)
- The tuna went into the oven after searing, but on low heat just to keep it warm and finish what little cooking it needed.
- The tuna had a bit too much paprika on it, and not enough ginger.
- The shrimp were too salty, and I was totally bummed because I ran out of lemon juice to put on them, which would have made them awesome.
- I cooked the shrimp in too much butter/oil, so they didn't get the sear I was looking for, but they did get flavor from the tuna seasonings.
- Whoever cleaned the shrimp sucks. Half of them still had the poop shoot, and they were all sliced way too deep for cleaning.
- The shallots cooked just long enough and hot enough to get crispy before adding mushrooms and butter. Crispy shallots + rich and buttery mushrooms is a winning combination.
- The bread was some cheap safeway bakery 'artisan' italian bread, but it was REALLY tasty.
Yep, that's about all I got. Honestly - I was just lucky to remember to take a picture. :)