Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's blackened ahi with prawn buttered pasta and sautéed brussels. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels. Bradi Blackened Ahi krevettidega võiga ja pruunistatud Brüsseliga. Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta (or bacon), garlic and oil.

Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have brad's blackened ahi with prawn buttered pasta and sautéed brussels using 23 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels:

1. Take for the Brussels
2. Make ready 1/2 lb Brussel sprouts, wash, trimmed, and cut in half
3. Take 1/3 LG sweet onion, chopped
4. Make ready 1 tbs bacon grease. or 5 bacon strips chopped
5. Make ready to taste salt and pepper
6. Make ready 1 tbs powdered chicken bouillon
7. Take as needed water
8. Take for the pasta
9. Make ready 3/4 lb LG prawns
10. Take 1/2 box tri colored rotini
11. Prepare 1 cup marinated mushrooms, artichoke, and sun dried tomato medley
12. Prepare 1/4 sweet onion, chopped
13. Make ready 1 1/2 tsp Italian seasoning
14. Take 1/2 tsp basil
15. Get to taste salt and pepper
16. Prepare 4 tbs butter
17. Make ready 1 tsp harissa infused olive oil
18. Get for the ahi
19. Take 2 thick cut ahi tuna steaks
20. Make ready original Mrs dash seasoning
21. Get mccormicks island wood fire grill seasoning
22. Take 2-3 tbs canola oil
23. Prepare 2 tbs harissa infused olive oil

Here are my changes, my sprouts were so big, I quartered them, I sliced the bacon prior to cooking it and sautéed it with the. Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated–buy them, as they're likely more fresh.

Steps to make Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels:

1. Start by boiling pasta in 2 qt water till AL dentè. Drain rinse and set aside
2. In a frying pan add bacon or grease to pan. Add onion. Saute until onion gets translucent.
3. Add the Brussels and saute until they start to brown. Stir often.
4. Add bouillon and a half cup of water. Stir well. Cover and simmer. Continue to add water as needed and stir frequently until Brussels are tender. Salt and pepper to taste.
5. Shell prawns
6. Using equal parts mccormicks and Mrs dash, coat tuna filets liberally on both sides. let sit while preparing the pasta.
7. In another frying pan, heat harissa oil for the prawns. When hot add prawns and onion. Saute stirring constantly.
8. After two minutes add marinated medley and seasonings.
9. One minute before the prawns are done add pasta and butter. Toss to coat the pasta
10. While preparing the pasta in another frying pan, heat both oils for the ahi. On med high. Until oil just starts to smoke.
11. Sear ahi for 1 to 1 1/2 minutes on each side. Do not cook past rare. Seasonings should blacken nicely
12. Serve and enjoy. For a spicier kick a little harissa oil can be drizzled over pasta or Brussels

If you love Brussels sprouts and big bowls of pasta, this is the dish for you. To assemble the dish, on a dinner plate, spoon the mustard soy sauce on one side and the white butter sauce on the other. Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor. My guests went wild over them!! I used to simply steam and put butter on.

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