Seared Fresh Yellowfin Tuna
Mirin, Sesame Oil, Tamari, Key Lime Juice
Avocado Pineapple Mash with Serrano
Steamed Jasmine Rice
Avocado, crushed pineapple, finely chopped serrano chiles, a squeeze of key lime juice and a pinch of Kosher salt are mashed together with a fork. Avocado and pineapple make an interesting flavor combination, perfect complement to the fish.
Whisk together equal parts mirin, sesame oil, and tamari, plus half as much key lime juice. Divide in half, one part for serving the other part for seasoning the tuna.
The sashimi grade tuna is coated with the sauce just prior to cooking. It is not left to marinate for more than a few minutes per side, as with fish this fresh, I did not want to mask the delicate complex flavors of the fish.
I used that great SCANPAN
ceramic titanium non-stick fry pan from Denmark here! Heat the dry pan until very hot and add the tuna. Sear over high heat about 60 seconds per side. Serve the yellowfin tuna over the sauce with a scoop of avocado pineapple mash, steamed jasmine rice on the side. We thoroughly enjoyed this meal with a White Bordeaux, although a lighter style Burgundy/Pinot Noir would have been a good choice as well. For a terrific recipe using a similar sauce with king salmon, please visit here.
FRESH FISH ALERT !!!
Imagine my excitement when I walked into my neighborhood butcher shop to see Darko filleting his Yellowfin Tuna! Intentions to get anything other than yellowfin tuna went out the window! I was so glad to have my camera on hand too.
South Shores Meat Shop
Western Avenue at 25th Street
San Pedro, California
Tuna Facts: There are two species of tuna known as ahi, yellowfin and bigeye. Tunas are the fastest fish in the world; in fact, bursts of speed exceeding 20-30 mph are not unusual. They have streamlined bodies specifically adapted for efficient swimming, large white muscle masses useful for swimming long distances, and red muscle masses for short bursts of speed when chasing prey or escaping predators. For more interesting information on yellowfin tuna, nutrition, and sustainability status you can visit FishWatch.
Fresh Wild Petrale Sole
Sautéed in Miso Butter
Over Braised Baby Bok Choy in Broth
Steamed White Rice
- 1 c. white wine (I like inexpensive, yet still tasty Pinot Grigio for cooking)
- 1 c. fish stock or bottled clam juice
- 6 T. butter
- Soy sauce
- Toasted sesame oil
Heat the wine, stock and butter on high to cook off the alcohol, turn down to simmer and add halved baby bok choy. Cover. Cook about 5 minutes until the bok choy is tender. Remove boy choy to a platter. Turn up the heat and further reduce the sauce. Finish with a splash of soy sauce and a splash of toasted sesame oil.
Season the fish with salt and pepper, dust with flour and dip in egg. While the braising liquid is reducing, sauté the fish fillets in miso butter. I am showing this bird’s-eye view of my stovetop because I am the proud recipient of a 5 pc. set of SCANPAN Ceramic Titanium Professional Cookware made in Denmark. It is elegant and awesome, the improved non-stick surface allows for the use of any utensil, including metal utensils. A big thank you to Heather and the folks at SCANPAN!
Left: 10 1/4″ Fry Pan – sautéing fish
Front right: 6 1/2 qt. Dutch Oven (comes with cover) – reducing braising liquid
Back right: 3 qt. saucepan (with cover) – steaming white rice
Cast stainless steel handles stay cool longer. The set came with these nifty handle covers, but I found that the handles were fine on their own. Robin and Jimmy over at Caviar and Codfish
blog are hosting a Scanpan giveaway. I highly recommend participating! Now, my first foray with the new Scanpan was with scrambled eggs.
The scrambled eggs were extraordinarily creamy. They cooked differently than in my usual non-stick pan. I wish I could explain the difference… the pan seems to me to be slipperier? Anyway, I was very impressed. They soon will have another line available for induction cooktops, can’t wait for that! My favorite way to serve scrambled eggs, I enjoyed it this way at a hotel in Mexico City many years ago. With all things green: cilantro, salsa verde, sliced avocado with lime. Tortillas and coffee too.
Back to bok choy: Alternate the bok choy up and down on a platter. Ladle hot braising liquid on top. Then place the fish on top of the bok choy and serve with steamed white rice on the side.
I am sending this dish over to my blogger friend Simona of Briciole
blog as she is hosting Fresh Produce of the Month Event
and this month, it’s cabbage! And to my other friend Lore of Culinarty,
for her Original Recipe Round-Up. Do check out these fun monthly events.
- 1 stick butter (softened)
- 2 – 3 T. white miso
- 1 1/2 t. garlic minced
- 1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. Miso butter has a complex and intriguing flavor. I used it to sauté this fish, also on vegetables, noodles (great on soba noodles), in corn ramen soup (more on that later), or try a pat of miso butter on your grilled steak.
I am such a fan of this miso butter, I gave it as a Christmas gift. What? You gave butter as a gift? I did, and it was totally appreciated (so I was told), especially in this little pot with lid.