Shuley Posted June 16, 2017 Report Share Posted June 16, 2017 This will be my entry in the kamado guru "something fishy" challenge. My husband played photographer as most everything was really quick cooking. He has also mentioned several times how he thinks it would be fun to do videos. However, I don't think I have thick enough skin to deal with the haters. Or creepers. Anyway, I'd love some opinions on money shots before I post over on the guru. Before coming up with ideas on this challenge, I was thinking I wanted to do something I wasn't as familiar with. I like to take these challenges as an opportunity to get out of my comfort zone and use my family as guinea pigs. So, I began reading about the feast of the seven fishes hoping to find inspiration. I kept seeing a marinated squid salad. I really really really wanted to try it, but knew this wouldn't count as a "fish," so I headed out to various stores to see if I could find anything to go with it that I felt inspired by. I ended up deciding on seared ahi. I have done this in a pan before and gotten good results, but I had a feeling I could up my game and do it in the grill and with a fancy marinade. First I got some ingredients for lightly marinated cucumbers to put the ahi on i wanted these to be relatively simple, clean and crisp. Then I set them aside for about an hour and a half. then I got my ingredients for my ahi marinade together. this was simple, just soy sauce, brown sugar and Sriracha. Honestly, I marinated for an hour but I could have marinated for 30 minutes. The fish really soaked up the marinade. It was very tasty. As I set that aside I got the dressing ready for the squid salad ready. Also, I had a change of heart before mixing up the ingredients and only used one half of one Serrano pepper in the marinade so my boys would eat it I just tossed the squid with a little olive oil, salt and pepper and headed out to the grill. roughly chopped the tossed with the dressing made up a rub for the tuna, rubbed with a few drops of sesame oil, sprinkled and headed out to the grill with a well heated cast iron griddle only about 1 min per side and slice immediately. This is one of those rare things where carry over cooking is something you really have to fight by slicing as soon as possible. Whew! Didn't mess it up!!! now, put it all together. I have about 12 money shots to choose from but here are a few. this was a fantastic meal. We all scarfed it down and the only left overs we had was some rice and two teeny strips of tuna. My hubby and boys and seconds.... and thirds of everything. 3 Quote Link to comment Share on other sites More sharing options...
Paul Posted June 16, 2017 Report Share Posted June 16, 2017 Wow! Nicely done. I'm about as far away from expert as you can get but, I like the first overhead money shot that shows the green salad also. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 16, 2017 Report Share Posted June 16, 2017 Beautiful, I like the very first shot after the sliced tuna and as a second pick I'd go with the same as Paul, the first overhead shot.:) Good luck.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 16, 2017 Report Share Posted June 16, 2017 @Shuley - the colors in those pics are stunning. I really like this cook, especially as it sows tuna perfectly done, and that's hard to do. Kudos on a wonderful cook! On a side note, I hope your son is do well and recovering nicely. Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 16, 2017 Author Report Share Posted June 16, 2017 1 hour ago, Paul said: Wow! Nicely done. I'm about as far away from expert as you can get but, I like the first overhead money shot that shows the green salad also. Thanks for the input. I was leaning towards this one also but was worried that it made the portions look a lot smaller than they actually are. Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 16, 2017 Author Report Share Posted June 16, 2017 1 hour ago, MacKenzie said: Beautiful, I like the very first shot after the sliced tuna and as a second pick I'd go with the same as Paul, the first overhead shot.:) Good luck.:) Thank you. Those are my two favorites as well. it was delicious and this was my first attempt at semi classy plating. Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 16, 2017 Author Report Share Posted June 16, 2017 55 minutes ago, CeramicChef said: @Shuley - the colors in those pics are stunning. I really like this cook, especially as it sows tuna perfectly done, and that's hard to do. Kudos on a wonderful cook! On a side note, I hope your son is do well and recovering nicely. Thank you very much. It was fun. My son seems to be recovering nicely. Luckily it was a relatively minor procedure, just he got a very severe antibiotic resistant infection from a hospital when he was two weeks old so now I am extra paranoid about infection. Anyway- so far he is doing well 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 16, 2017 Report Share Posted June 16, 2017 Interesting cook. It all looks delicious. Will be an awesome entry. I am really not a fan of overhead shots. It just doesn't give depth to the food. 1st shot all the way. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 17, 2017 Report Share Posted June 17, 2017 Great cook looks and sounds tasty pic 1 for me Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
