At the high cost of fresh fish these days, albacore is making a comeback.
It is the only tuna that can be sold as “solid white,”
and is often found in cans.
It’s paler in color than the sushi grade stuff,
but grilled fresh it is just as delicious.
And what it lacks in melt-in-your-mouth fattiness, it more than makes up in chewy structure and excellent taste.
And it grills beautifully, too.
This time I served it with sautéed bok choy.
Whisk a little soy sauce with sesame oil, grated fresh ginger, ground black pepper and a tiny dollop of honey, and then add slices of scallion.
Put the fish in the sauce and let it sit in the fridge for awhile.
Wash baby bok choy really well, cut in half the long way and then put them face down in hot olive oil in a wok.
5 or 6 minutes and then turn it.
Now get your grill pan oily and very hot.
Three minutes on one side, two on the other and then take it off the heat.
Smokey, sesame, salty on the outside, and still like sushi in the center.