Maui Onion And Sesame Seed Crusted Seared Ahi Recipes

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

MAUI ONION CRUSTED SEARED AHI

Steps:

• Apple Cider-Soy Butter Vinaigrette:.
• Mix the vinegar and cider in a sauce pan over medium heat.
• Reduce to 1/2 cup.
• Just before serving, add cold butter and margarine in small quantities while mixing over medium heat.
• Place in a blender and pulse for just a second or two.
• Caramelized Onion:.
• Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside.
• Vanilla Bean Rice:.
• Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth.
• Bring to a boil, reduce heat.
• Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff.
• Seared Ahi:.
• Heat 1 tablespoon olive oil in a large skillet.
• Roll ahi filet in dehydrated crushed onion.
• Sear on all sides until browned.
• Slice against grain of fish for serving.
• Plating:.
• Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion.
• Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.

SESAME CRUSTED MAHI MAHI II

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
• Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.