Skip to main content

Beet Vinaigrette-Marinated Ahi with Cocoa-Dusted Asparagus for #TripleSBites

This is a virtually effortless appetizer that's as tasty as it is simple. I had planned to make my own vinaigrette as a marinade, then a bottle of beet vinaigrette arrived from one of the event sponsors Out of the Weeds and my dish was decided. It was even easier than I anticipated. Thanks, Robin.

Just for fun, here are the (purported) aphrodisiac qualities to this appetizer...

Beets: When I visited the ruins of Pompeii, I saw frescoes of beets on the wall of the brothel. In Greek mythology Aphrodite ate beets to augment her beauty. Ancient Romans believed that drinking beet juice was a love potion of sorts. But there may be some science in relation to this myth: naturally-occurring nitrates in beets can increase blood flow and beets also contain high amounts of boron, which is directly correlated to the production of sex hormones. You decide. I just love the pink color they lend to dishes.

Chocolate or Cocoa: Chocolate contains phenylethylamine, which stimulates the same hormone your body releases during sex.

Asparagus: Cultures all around the world have mentioned the aphrodisiac qualities of asparagus. The Greeks wrote of it in love poetry and the Kama Sutra advised crushing it into a paste to make a beverage. Aside from its obviously phallic shape, asparagus is also rich in calcium, vitamin E and potassium, which all might lend a dose of extra energy.

Beet Vinaigrette-Marinated Ahi

  • 3/4 C beet vinaigrette (thanks, Out of the Weeds*)
  • ahi filets, cubed
  • freshly ground salt
  • freshly ground pepper
  • olive oil
Place the ahi in a small mixing bowl. Pour marinade over the fish, tossing to coat completely. Cover and refrigerate for at least 30 minutes - and up to 4 hours.

When you're ready to cook, preheat the broiler. Line a baking sheet with parchment paper. Remove fish from marinade and arrange the cubes on the baking sheet. Broil the cubes until they are just cooked through and caramelized on top; ours took approximately 10 to 12 minutes.

To serve, place the fish on a plate. Sprinkle with freshly ground salt and freshly ground pepper. Drizzle with a good quality olive oil.

Cocoa-Dusted Asparagus

  • 1 bunch thin asparagus spears, trimmed
  • 3 T olive oil
  • 1 clove garlic, minced 
  • freshly ground salt
  • freshly ground pepper
  • 1 t unsweetened cocoa powder
  • juice from 1 lemon
  • 1 organic lemon, thinly sliced
Preheat an oven to 425 degrees F. Place the asparagus in a large mixing bowl. Drizzle with the olive oil and lemon juice. Toss to coat the spears, then toss with garlic, salt, pepper, and cocoa powder. Arrange the asparagus onto a baking sheet in a single layer. Top with lemon slices

Bake in the oven until just tender. Ours took approximately 12 to 15 minutes. 

Thanks, Out of the Weeds* - just one of our #TripleSBites sponsors - for ingredients used in this recipe.

*Full Disclosure: I received a bottle of beet vinaigrette from Out of the Weeds for participating in #TripleSBites. Feel free to use whatever vinaigrette you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

Here's what everyone else brought to the table today...

We had some very generous event sponsors for this event.


  1. Great appetizer and thanks for the history on aphrodisiacs.

  2. Cocoa asparagus? Now that I've got to try.

  3. These are some really unique flavor pairings. I must try them!

  4. Wow, this sounds truly awesome! Especially the cocoa dusted asparagus? You're boys eat this?? That is awesome!

  5. Different surf and turf items are always favorites. Like my bacon wrapped oysters. Yum!!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce