It was a dark and stormy night and we had the raw ingredients of a grilled dinner delight.
No, not really - it was a sunny day in Seattle and Yama acquired some yellowfin tuna and a new sesame sherry marinade recipe. I brought the vegetables and wine and my fun new camera app that turns photos into cartoons.
We drank last year's rose and contemplated grilled vegetables and happy fish.
The marinade for the fish was Yama's creation. A blend of the following ingredients.
Exact measurements are not available from the chef - but he recommends letting the fish hang out with the flavors for at least 3 hours before grilling.
Grill your vegetables until there is a nice browning/blackening going on. Parsnips and beets can be grilled to the point of almost burnt and have a lovely crisp flavor to them. Grill the fish for less than 2 minutes per side and be ready to serve it immediately.
Don't forget to enjoy :)!