Trapped at Berkeley

I made some seared mahi mahi tonight:

Preparation was simple: thaw the fish, pat it dry, and give it a generous rub of sesame seeds, chili powder, and lime dust. Place a pan on your stove’s most powerful burner, get it red hot, and gently sear the fish for no more than a couple minutes on either side. Slice thinly and serve with a sweet salsa (mango or papaya works well).

Yesterday, I also seared some frozen ahi tuna steaks I picked up at Henry’s. For the tuna, I used a soy sauce and sesame oil marinade overnight.

In either case, the results, as you can see, were great!