Rub ahi filets with 2 teaspoons olive oil, salt and pepper; set aside. In a small pot, heat 1 tablespoon olive oil and sauté the garlic. Add shoyu, lime juice, sugar, chili-garlic sauce and jalapeno pepper. Heat, but do not boil. Set aside and keep warm. Heat a cast iron skillet until very, very hot. Sear the ahi filets only 30 seconds on each side. Keep warm in a heated oven. In a large skillet, heat 2 teaspoons olive oil and butter. Sauté the carrots for 1 minute. Add the bell pepper, squash, and mushrooms and sauté for 2 to 3 minutes. Season lightly with salt. Line 4 dinner plates with a lettuce leaf each. Arrange molded hot rice and vegetables on the lettuce leaves, top with seared ahi and drizzle with the chili-lime sauce. Garnish with green onions. Makes 4 servings.
Approximate Nutrient Analysis per serving (based on 1 cup rice per serving and not including salt to taste):
560 calories, 13 g fat, 3.5 g saturated fat, 60 mg cholesterol, 900 mg sodium, 67 g carbohydrate, 3 g fiber, 7 g sugar, 46 g protein
