Seared Tuna Yellowtail And Salmon With Three Dipping Sauces Food

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
• Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
• Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
• Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
• Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

SEARED YELLOWTAIL WITH HORSERADISH CREMA

Steps:

• In a medium bowl combine the fennel, coriander, sesame seeds, pepper and salt.
• Slice the yellowtail into two pieces, each roughly 1 1/2-by-1 1/2-by-6-inches. Generously rub the seasoning on all sides.
• Heat the canola oil in a large nonstick saute pan set over high heat. Once the oil starts to smoke a bit, carefully add the yellowtail. Sear each piece on all four sides until browned, 30 seconds to 1 minute per side. The center of the fish should still be rare. Place the cooked yellowtail on a plate to cool, then refrigerate until cold, about 1 hour. The fish will be easier to slice if it's cold.
• In a medium bowl combine the creme fraiche, horseradish and lemon zest.
• Using a sharp knife, gently slice the yellowtail in 1/2-inch-thick pieces. Spread a spoonful of the horseradish crema on top of the rice crackers. Place the sliced yellowtail on top of the crema. Break off small pieces of the nori and place on top of the yellowtail to garnish.

SEARED YELLOW FIN TUNA

Steps:

• Cut tuna steak in half.
• Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
• Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
• Put olive oil into pan and heat until it reaches smoking point.
• Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
• Pull tuna from pan and allow to rest for 10 minutes.
• Slice thinly and serve.

TUNA PATTIES WITH THREE DIPPING SAUCES

Steps:

• In a food chopper, processor or blender, process the crackers into crumbs and set aside.
• In a bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise, egg, salt, pepper, giner and dill. Add 6 tablespoons of the cracker crumbs and mix very well with a fork, making as smooth as possible. The texture should be soft, but firm enough to be able to form into patties. If needed, add a bit more of the cracker crumbs.
• Put the remainder of the cracker crumbs in a shallow dish. Scoop out a scant 1/4 cup of the tuna mixture, roll into a ball, put into the crumbs, press down to flatten the pattie to about 1/2 to 3/4 inch thick, then turn and dredge the other side with the crumbs. Put on a plate and continue until all the tuna mixture is used up.
• If you can, let the tuna patties sit in the fridge for about 1/2 hour to set a bit.
• In a large skillet (I like to use my electric set at 375) add enough oil to coat the entire bottom with a thin layer. When heated, add the patties and cook until well-browned and crispy on one side, then turn to brown and crisp the other side. Add more oil if needed as you go along. Remove to a plate lined with a paper towel and top with a 2nd paper towel to help drain some of the oil, then serve with your favorite dipping sauce, or even plain. They are also good served cold.
• Mustard Dill Sauce: In a bowl, combine the mustard, lemon juice, dill, sugar, salt and pepper and whisk until smooth. Add the oil gradually while whisking until all the oil is incorporated and the sauce is thickened. Let this chill in the fridge to blend flavors.
• Honey Mustard: Combine all the ingredients in a bowl and whisk until smooth and well blended. Let chill in the fridge to blend flavors.
• Curried Mayonnaise: Combine all the ingredients in a bowl and whisk until smooth and well-blended. Let chill in the fridge to blend flavors.