Wild Mexican Abalone Steaks Recipe

Prepare the Citrus Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1.5 cups of water, 1 tsp of salt, and the citrus zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.

Make the Preserved Lemon Beurre Blanc

In a small saucepan, melt 1/2 cup of butter over medium heat. Add the preserved lemon and lemon juice, and simmer until slightly thickened. Whisk in the remaining butter, piece by piece, until the sauce is smooth. Season with salt and pepper to taste.

Sauté the Asparagus

Heat olive oil in a skillet over medium-high heat. Add the asparagus and sauté for about 5-7 minutes until tender and slightly charred. Season with salt and pepper.

Cook the Abalone Steaks

In a separate skillet, heat a little olive oil over medium heat. Season the abalone steaks with salt and pepper. Cook for about 2-3 minutes on each side until they are golden brown and cooked through.

Plate the Dish

On each plate, serve a portion of citrus jasmine rice topped with sautéed asparagus. Place the cooked abalone steak on top and drizzle with preserved lemon beurre blanc. Garnish with chopped parsley.