Jul 14 2026
Restaurants›Sexy Fish Miami›Main Course Recipe

Main Course Recipe

Inspired by Sexy Fish Miami
Time1h
Serves2

Choose one from Crispy Tofu & Avocado, Half Grilled Lobster, Chirashi Bowl, Prime Skirt Steak, Grilled Tiger Prawn, Kagoshima A5 Sirloin

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Ingredients

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Crispy Tofu & Avocado

Half Grilled Lobster

Chirashi Bowl

Prime Skirt Steak

Grilled Tiger Prawn

Kagoshima A5 Sirloin

Method

Crispy Tofu & Avocado

  1. 1

    Prepare the tofu

    Press the firm tofu to remove excess moisture. Cut it into cubes.

  2. 2

    Coat the tofu

    In a bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.

  3. 3

    Fry the tofu

    Heat vegetable oil in a frying pan over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 8-10 minutes.

  4. 4

    Prepare the avocado

    While the tofu is frying, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with lime juice, salt, and pepper to taste.

  5. 5

    Serve

    Serve the crispy tofu topped with mashed avocado.

Half Grilled Lobster

  1. 6

    Prepare the lobster

    Bring a large pot of salted water to a boil. Add the live lobster and cook for 8-10 minutes until bright red. Remove and let cool slightly.

  2. 7

    Prepare the garlic butter

    Melt butter in a saucepan, add minced garlic, and sauté until fragrant. Stir in lemon juice and chopped parsley.

  3. 8

    Grill the lobster

    Preheat the grill. Split the lobster in half lengthwise, brush the meat with garlic butter, and grill for 5-7 minutes.

  4. 9

    Serve

    Season with salt and black pepper, and serve with additional garlic butter.

Chirashi Bowl

  1. 10

    Cook the sushi rice

    Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions.

  2. 11

    Season the rice

    Once cooked, mix the rice vinegar with the warm rice and let it cool.

  3. 12

    Prepare the toppings

    Slice the salmon and tuna sashimi. Cut the cucumber into thin strips.

  4. 13

    Assemble the bowl

    In a bowl, place a serving of seasoned sushi rice, top with sashimi, cucumber, pickled ginger, and sprinkle sesame seeds.

  5. 14

    Serve

    Drizzle with soy sauce before serving.

Prime Skirt Steak

  1. 15

    Prepare the steak

    Remove the skirt steak from the fridge and let it sit at room temperature for 30 minutes.

  2. 16

    Season the steak

    Rub the skirt steak with olive oil, garlic powder, onion powder, salt, and black pepper.

  3. 17

    Cook the steak

    Preheat a grill or skillet over high heat. Cook the steak for 3-4 minutes on each side for medium-rare.

  4. 18

    Rest and slice

    Let the steak rest for 5 minutes before slicing against the grain.

  5. 19

    Serve

    Serve with your choice of sides.

Grilled Tiger Prawn

  1. 20

    Prepare the marinade

    In a bowl, mix minced garlic, olive oil, lemon juice, paprika, salt, and black pepper.

  2. 21

    Marinate the prawns

    Add the tiger prawns to the marinade and let sit for 30 minutes.

  3. 22

    Heat the grill

    Preheat the grill to medium-high heat.

  4. 23

    Grill the prawns

    Grill the prawns for 2-3 minutes on each side until they are opaque and cooked through.

  5. 24

    Serve

    Serve immediately with lemon wedges.

Kagoshima A5 Sirloin

  1. 25

    Prepare the steak

    Remove the Kagoshima A5 sirloin from the fridge and allow it to reach room temperature.

  2. 26

    Season the steak

    Generously season both sides with sea salt and black pepper.

  3. 27

    Heat the pan

    Heat olive oil in a skillet over medium-high heat.

  4. 28

    Cook the steak

    Sear the steak for 3-4 minutes on each side for medium-rare.

  5. 29

    Serve

    Let the steak rest for a few minutes before slicing and serving with rosemary.

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