Fresh Wild-Caught Mahi Mahi
Spicy Citrus Soy Sauce
Served over Crunchy Raw Mung Bean Sprouts with Chopped Peanuts
I am always pleasantly surprised by Mahi Mahi (also known as dorado or dolphinfish). It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. The name Mahi Mahi means strong-strong in Hawaiian, referring to its swimming ability, not its flavor. This species of fish grows and matures quickly and has a lifespan of 5 years, so its population can probably withstand fishing pressures. Speaking of fish lifespans, I was recently reading about the slow-growing Orange Roughy, and its lifespan of well over 100 years. The article said something like “the Orange Roughy in your freezer is probably older than your grandmother.” (And not a good choice on the sustainability charts either).
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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.
Nori Crusted Filet Mignon over a Lemon Mirin Soy Sauce
Topped with Wasabi Butter
As a nibble…on grilled ciabatta bread.
8 oz. Filet Mignon
Nori (roasted seaweed) is ground with white sesame seeds, red chile flakes, and black pepper in a food processor.
Two 8 oz. filets are seasoned, then dredged in the nori mixture and seared in olive oil for about 4 minutes per side. The meat is finished in a 400 degree oven.
Olive oil, mirin, tamari, and fresh lemon juice are whisked together for a sauce. Fresh lemon juice and steak – this is an amazing pairing.
For a large group, a 2 1/2 pound filet is cut in half.
A remote thermometer is helpful, we removed the meat from the oven at 128, and then let rest for 10 minutes.
I have made this Japanese Style Steak three times now. I cannot rave enough about the combination of flavors which are extraordinary. This fabulous recipe was inspired by a dish in Food & Wine