Coriander Fennel And Pepper Crusted Tuna With Watermelon Salsa Recipes

Steps:

• For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
• For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
• For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
• For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.

Steps:

• Make the salsa: Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
• Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
• Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of the vegetable oil to film the bottom of the saute pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper.

Steps:

• Cut tuna into strips 1-inch high by 1-inch wide. Chill tuna in the fridge to air dry a bit.
• Toast coriander seeds and fenugreek in a dry skillet. Grind with peppercorns in a coffee grinder or spice grinder. Place mix in a pie plate.
• Meanwhile make the garnishes. For the chutney: in a food processor combine onion, cilantro, ginger, chili peppers, lemon juice and season with salt and fresh pepper. Blend til well combined. Cut pita bread into triangles and fry in hot oil. Drain on paper towel.
• Heat a skillet til very hot. Roll tuna in the spice mix. Add a little oil to the pan. Sear the tuna on all 4 sides. Slice thin and serve with pita triangles and chutney. Sprinkle with more chopped cilantro.

Steps:

• On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.
• In mixing bowl combine all ingredients and season with salt and pepper.

Steps:

• Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
• Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
• Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

Steps:

• Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.

Steps:

• Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna.

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
• Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
• Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

Steps:

• Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
• Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.