On the Line: Keith Stich of Wildfish Seafood Grille, Part Three
Photo by Meranda Carter

On the Line: Keith Stich of Wildfish Seafood Grille, Part Three

We wrap up our interview with Wildfish's Keith Stich with an easy-peasy ahi main course. [Editor's Note: While the exact amount of fish isn't stated in the recipe, Stich said that 6 ounces of ahi feeds one person.] While things are marinating, take a look back at parts one and two.

Teriyaki Marinated Ahi Tuna With Wasabi Mashed Potatoes.
Ahi ingredients:

Ahi tuna, cut into approximately 2-inch-thick portions (preferably from Whole Foods or Santa Monica Seafood)
Teriyaki sauce
May Ploy sauce (see recipe below)
Radish sprouts to garnish
Sesame seeds, toasted, to garnish

Ahi directions:

Marinate the tuna in teriyaki sauce (enough to cover fish) for at least 15 minutes prior to cooking, but not more than 30 minutes.

After the tuna has marinated, get a sauté pan hot and sear the tuna on all sides for 1 minute each. The tuna should be rare with a nice, even cooked outside layer, but you can cook it longer to your desired temperature.

Place a scoop of the wasabi mashed potatoes on a plate, and then put the seared tuna right on top of them.

Finish the dish with the May Ploy sauce, and garnish with radish sprouts and sesame seeds.

Wasabi mashed potatoes ingredients:

2 pounds potatoes, peeled and diced
1/4 pound whole butter
1/2 cup heavy cream
Wasabi powder to taste
Salt and pepper to taste

Wasabi mashed potatoes directions:

Place the potatoes in a pot and cover with water. Boil until fork tender.

Drain off the water and mash the potatoes together with remaining ingredients.

Note: You may have to adjust the amounts of butter and heavy cream to your own liking.

May Ploy sauce ingredients:

1 cup soy sauce
1 cup May Ploy (sweet chili) sauce

May Ploy directions:

Mix both ingredients together. Set aside.

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