This is a beautiful spring time and summer Entrée salad. The idea is to build layers of flavours with each ingredient, so there isn’t one “big sauce”, but a few light sauces each contributing additional notes and textures.

This basic recipe will work with most any fish, shellfish and most meats. My favorite is Ahi because of the texture and dense flavour which plays off the sweetness of the honey and tartness of chimichurri well.

Pan Seared Ahi Steak, with chimichurri and ripe banana over greens tossed in lemon water. Finished with a Colorado wild flower honey

This is a beautiful spring time and summer Entrée salad. The idea is to build layers of flavours with each ingredient, so there isn’t one “big sauce”, but a few light sauces each contributing additional notes and textures.

This basic recipe will work with most any fish, shellfish and most meats. My favorite is Ahi because of the texture and dense flavour which plays off the sweetness of the honey and tartness of chimichurri well.

Pan Seared Ahi:

2 pieces of Ahi 4 – 6 oz each, lighly rubbed with salt and pepper on both sides

1 tablespoon olive oil to cook

1 teaspoon whole peppercorn , multi colored / mélange work quite nicely

bring a sauté pan to a high heat, with just a little oil on bottom of pan, cook both sides of tuna til it is a nice dark seared finish, turn down heat, and cook for another minute

Pour chimichurri over plated salad and ahi, finish with a light drizzle of a good Colorado wildflower honey.

*Recipe by Biju, Executive Chef of swimclub32. Swimclub32 features some great local farms and Artisans like Denver Bread Company, and works closely with Niman ranch of California to bring some of the Best Beef and Pork in the country to our friends in Denver. Biju is also an Instructor with Mis en Place cooking school downtown Denver, which features some of Denvers’ finest chefs in a fun, interactive

For more information visit swimclub32.com