The original Signature Blackened Ahi with Soy-Mustard Sauce! I’ll show you this Do-It-Yourself version of Roy’s most popular and iconic appetizer, served with both Soy-Mustard and Beurre Blanc sauces. Roy’s inspired Hawaiian Fusion restaurants have been defining Pacific Rim dining since 1988. Enjoy this recipe, thank you for watching and I love y’all!
Credits: Roy’s Fish & Seafood by Roy Yamaguchi with John Harrison
pg. 121 & 223
Ten Speed Press, Berkeley CA; 2005
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