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Oz
10-08-2008, 06:02 PM
went to cabo last week so heres some recipes i have tried and will try with the tuna and maho i caught. try em out too :Cool:



coconut tuna ceviche

10 ounces coconut milk
1 tablespoon chopped ginger
1 tablespoon grated horseradish
12 ounces sashimi quality tuna, cubed into medium pieces
1 tomato, seeded and diced
1 small red onion, julienned
1 scallion, julienned

In a pot, bring the coconut milk, ginger, and horseradish to a boil and
reduce by a quarter. Strain and set aside to cool. In a mixing bowl,
combine the tuna, tomato, and coconut sauce. Add salt and pepper,
to taste.

Place in a serving bowl and garnish with the red onion and scallion.




Furikake-Crusted Ahi Pupu

1 pound fresh ahi (yellowfin tuna), cut into 1 1/2 to 2-ounce fillets

Seasoned Flour:
3/4 cup all-purpose flour
1 tablespoon seasoned salt (recommended: Lawry's)
1 tablespoon salt
1/2 teaspoon finely ground black pepper
1 teaspoon paprika

Tempura Batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 egg
1 cup cold water

Furikake Coating:
1/4 to 1/2 cup furikake (Japanese seaweed)
1 cup Japanese panko flakes

In a mixing bowl, combine all ingredients for the seasoned flour.

In a separate mixing bowl, combine dry ingredients for the tempura
batter. Beat the egg and cold water together in a separate container.
Add egg and water mixture to the dry ingredients and mix.

In another mixing bowl, combine the furikake and panko flakes. Line
up the 3 bowls in the following order: Seasoned flour, tempura batter,
furikake coating. Season the fillets in the seasoned flour. Dip it into
the tempura batter and then coat it with the furikake-panko mixture.

Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry
the ahi in the oil until brown, turn and fry for an additional minute.
Drain and serve while hot.



tuna kebobs with wasabi dipping sauce

1 1/2 pounds sashimi-grade tuna, deep red in color
16 large shiitake mushrooms, stems removed
2 large sweet red peppers
1 large red Bermuda onion
8 large bamboo skewers, soaked in water
1 1/2 cups Sherry-Soy Marinade (recipe follows)
1 to 2 teaspoons Wasabi paste (depending on how hot you want it)

Cut the tuna into 24 equal-size cubes. Quarter the mushrooms.
Cut the peppers and onion into 1/2-inch squares. Divide the
ingredients equally among the 8 skewers, alternating squares of
vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over
the kebabs and marinate, refrigerated, 2 to 3 hours.

Dissolve the wasabi in the remaining 1/2 cup marinade to make
a spicy dipping sauce to serve at the table with the grilled tuna.

On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3
minutes on each side. The tuna should be medium rare--still red
in the center--when served with the dipping sauce.

SHERRY-SOY MARINADE
1/2 cup canola, vegetable, or peanut oil
1/2 cup dry (not cooking) sherry
1/4 cup low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons peeled and finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
1/4 cup coarsely chopped cilantro leaves, tightly packed
3 whole scallions, sliced
3 tablespoons rice wine vinegar (or white vinegar)
1 tablespoon Annatoo (Achiote) paste
2 tablespoons ground cumin

Combine all ingredients in a saucepan and heat to just below
the boil. Remove from the heat. Cool. This marinade may be
stored in a refrigerator up to 2 weeks. Use to marinate chicken,
shrimp, or pork for several hours before grilling.





grilled mahi mahi with jerk spice

For the marinade:
1 red onion, roughly chopped
1 1/2 teaspoons dried thyme
Green tops of 2 scallions, chopped
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon white pepper
1/4 teaspoon ground nutmeg
1 jalapeno, chopped
2 tablespoons olive oil
3 teaspoons sea salt

For the fish:
4 (5-ounce) mahi mahi fillets
Salt

Prepare the marinade:
Place all ingredients into food processor and process for 15 seconds.
(There will be extra marinade. Marinade can be refrigerated for 1 week
or frozen up to 2 months.)

For the fish:
Season the fish with salt and spoon 2 teaspoons of the jerk marinade
on each side. Place into a hot grill or grill pan and turn heat down to
medium. After 2 minutes (should be brown) turn over and cook 3 to 5
minutes, until fish is cooked through.





grilled mahi mahi, ceviche style

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

Rub the fillets with kosher salt and set aside. In a non-reactive
bowl, combine the onion, lime juice, orange juice, jalapeno, sugar
and tequila. Mix to dissolve the sugar, and add the fillets to the
bowl. Marinate in the refrigerator for 2 hours, turning the fillets
once after 1 hour. Remove the fillets from the marinade and set
it aside. Pat the fillets dry with paper towels and lightly coat with
the olive oil.

Heat a grill to high and place the fillets over direct heat until they
are just cooked through - opaque at the center but still moist,
approximately 3 to 4 minutes per side. While the fish is grilling,
transfer the reserved marinade to a saucepan and heat until it is
reduced to about 3/4 cup. Using tongs, remove the fillets to
serving plates and divide sauce equally among them. Top with
the cilantro.






grilled mahi mahi with green chili-coconut milk broth

Green Chile-Coconut Milk Broth:
2 tablespoons olive oil
1 large red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
2 cups dry white wine
1 cup fresh or bottled clam juice
1 can unsweetened coconut milk
2 poblano peppers, roasted and coarsely chopped
1 serrano pepper, coarsely chopped
1/2 cup packed spinach leaves
1/2 cup water
1 tablespoon honey
Salt and freshly ground pepper

Preheat grill or side burner. Heat oil in a large enamel-coated
Dutch oven until almost smoking. Add onions and cook until
soft, about 4 to 5 minutes. Add garlic and ginger and cook for
2 minutes. Add wine and reduce until almost dry. Add clam juice,
coconut milk, poblano and serrano and bring to a boil. Add
spinach leaves and cook for 1 to 2 minutes, until just wilted.

Transfer mixture to a blender, add water and blend until smooth.
Return mixture to the pot and bring to a boil. Add honey and
season with salt and pepper to taste.

Grilled Mahi Mahi:
Olive oil
Salt and freshly ground pepper
8 mahi mahi fillets, 5 to 6 ounces each

Preheat grill. Brush mahi with olive oil on both sides and season
with salt and pepper to taste. Grill for 3 to 4 minutes on each side
for medium doneness. Place a fillet in a shallow bowl and ladle the
sauce around. Garnish with chopped cilantro.





garlic-lime mahi mahi

2-3 limes, juice of or 1/4 cup fresh lime juice
2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon soy sauce
1 teaspoon ground ginger
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 mahi mahi fillets, 1-inch thick
Directions

Preheat grill.

Combine and whisk together the lime juice, olive oil, garlic,
soy sauce, ground ginger, dijon mustard, salt, and pepper.

Using aluminum foil, form an open "packet" to allow fish to
sit in garlic-lime mixture for easier grilling.

Coat bottom of foil with cooking spray or butter to prevent
fish from sticking.

Place the fish in the packet and brush with about half of the
dressing and reserve the rest.

Place packet on the grill, and cook to desired temperature,
flipping only once.

Brush mahi mahi steaks once again with the remaining dressing
after flipping.





orange chili ginger ahi

1/2 cup orange juice, fresh squeezed
2 tablespoons sugar-free orange marmalade
3 tablespoons low sodium soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon gingerroot, fresh minced
1 teaspoon red pepper flakes
1 teaspoon black pepper, fresh ground
1 teaspoon salt, to taste
3 (4 ounce) tuna fillets, preferably ahi

Rinse the fish and pat dry.

Whisk remaining ingredients together and pour into a shallow
marinade dish or a sealable plastic bag. Add fish. Marinate for
at least 30 minutes but not more than 4 hours.

Place fish on a baking sheet. Bake in 375 degree oven for
approximately 15 minutes, until fish is cooked through.

Serve fish with your vegetable of choice.





mahi mahi with brown sugar soy glaze

6 scallions
3 tablespoons packed brown sugar
2 1/2 tablespoons soy sauce
3 tablespoons fresh lemon juice
4 (6 ounce) skinless mahi mahi fillets
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil

Preheat oven to 200°F.

Cut white and pale green parts of scallions crosswise into
2-inch pieces, then thinly slice enough scallion greens to
measure 3 tablespoons.

Stir together brown sugar, soy sauce, and lemon juice in a
small bowl until sugar is dissolved.

Pat fish dry and sprinkle with salt. Heat oil in a 12-inch
nonstick skillet over moderately high heat until hot but not
smoking, then cook fish on 1 side until browned, 3 to 4
minutes. Turn fish over and brown 1 minute. Add soy sauce
mixture and simmer, covered, until fish is almost cooked
through, about 3 minutes. Transfer fish with a slotted spatula
to a heatproof platter and keep warm in oven. (Fish will cook
through from residual heat.).

Add 2-inch scallion pieces and juices from fish platter to
sauce and boil, stirring occasionally, until glaze is very thick
and reduced to less than 1/4 cup, about 5 minutes. Spoon
glaze over fish and sprinkle with scallion greens.