Instructions: Season Ahi, to taste, with crushed peppercorns and salt. In a large, heavy frying pan, heat 1/4-inch of peanut oil over a high heat; add fish. Sear on both sides to desired degree of doneness. Garnish with tomato wedges and cooked asparagus tips or broccoli florets.

(Note: Mark likes steamed rice with his fish.)

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