Maui Onion And Sesame Seed Crusted Seared Ahi Recipes

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WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21



Wasabi Sesame Crusted Seared Ahi Tuna Salad image

Steps:

  • For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
  • For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
  • For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
  • Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
  • Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
  • Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

3/4 cup wasabi sesame seeds
1/3 cup coarsely cracked black pepper
1/3 cup coarse Hawaiian sea salt
Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks
Vegetable oil, for oiling the grill
4 tablespoons sesame oil
1/2 cup honey
1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup soybean oil
2 ounces spring mix
4 tablespoons capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 romaine heart
1/2 medium red onion, finely diced
1 lemon
2 avocados

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16



Sesame-Crusted Ahi with Ponzu Vinaigrette image

Steps:

  • Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
  • For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
  • In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
  • Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
  • Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
  • Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 pound sashimi-grade ahi tuna (steaks or loin)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated fresh ginger (from about a 1/2-inch piece)
1/2 cup ponzu
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 Fresno chile, thinly sliced
Canola oil, for cooking
2 shallots, thinly sliced
Kosher salt
Olive oil, for searing
1 scallion, finely sliced on the bias

GRILLED SWEET MAUI ONIONS

This recipe is way, way too easy! My good friend, Marleene told me about this cooking technique which I think she got from a restaurant in Hawaii. The beauty of this recipe is that it is fat free, loaded with taste, kid friendly, virtually low in calories and did I mention....way to easy??!!

Provided by Abby Girl

Categories     Onions

Time 25m

Yield 1 serving(s)

Number Of Ingredients 3



Grilled Sweet Maui Onions image

Steps:

  • Cut the onion into strips. Sprinkle lightly with salt, and let it sit for at least 10 minutes to draw out the juices from the onion.
  • Spray large skillet with Pam and let heat. Add onions and cook on low heat for 15 - 20 minutes, stirring occasionally, until onion is golden.

Nutrition Facts : Calories 46.2, Fat 0.1, Sodium 584.7, Carbohydrate 11.1, Fiber 1.5, Sugar 4.7, Protein 1

1 medium onion (any sweet onion will do, Maui, Walla Walla)
1/4 teaspoon sea salt
1 garlic clove (optional)

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 14



Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce image

Steps:

  • In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
½ cup dry white wine
½ cup heavy cream
½ cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

SESAME CRUSTED MAHI MAHI II

This zesty version of Mahi Mahi is a delightful yet flavorful array of goodness.

Provided by Melissa Goff

Categories     Seafood     Fish     Mahi Mahi

Time 25m

Yield 3

Number Of Ingredients 5



Sesame Crusted Mahi Mahi II image

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
  • Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
  • Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 0.9 g, Cholesterol 83 mg, Fat 3.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 0.7 g, Sodium 138.7 mg

¾ pound mahi mahi fillets
1 teaspoon toasted sesame oil
¼ teaspoon garlic pepper seasoning
1 tablespoon sesame seeds, toasted
1 ½ teaspoons grated fresh ginger

MAUI ONION CRUSTED SEARED AHI

This recipe is by Tom Selman and David Paul Johnson, of David Paul's Lahaina Grill in Lahaina, Maui, Hawaii. It was the Grand Prize Winner of the 2001 Maui Onion Recipe Contest, Professional Division. Be sure to dehydrate the onions for 24 hours before starting this recipe. I've never made this recipe before, but I have ordered and eaten it at the restaurant before. It sounds like a bit of work, but based on taste, I think that it's well worth the effort.

Provided by lazyme

Categories     Tuna

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16



Maui Onion Crusted Seared Ahi image

Steps:

  • Apple Cider-Soy Butter Vinaigrette:.
  • Mix the vinegar and cider in a sauce pan over medium heat.
  • Reduce to 1/2 cup.
  • Just before serving, add cold butter and margarine in small quantities while mixing over medium heat.
  • Place in a blender and pulse for just a second or two.
  • Caramelized Onion:.
  • Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside.
  • Vanilla Bean Rice:.
  • Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth.
  • Bring to a boil, reduce heat.
  • Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff.
  • Seared Ahi:.
  • Heat 1 tablespoon olive oil in a large skillet.
  • Roll ahi filet in dehydrated crushed onion.
  • Sear on all sides until browned.
  • Slice against grain of fish for serving.
  • Plating:.
  • Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion.
  • Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.

Nutrition Facts : Calories 1072.5, Fat 76.2, SaturatedFat 21.6, Cholesterol 86.6, Sodium 1002.6, Carbohydrate 59.4, Fiber 4.9, Sugar 9.1, Protein 33.5

16 ounces ahi fillets, premium grade
12 ounces maui onions, sliced thin, then dehydrated and crushed
16 ounces maui onions, caramelized
3 tablespoons olive oil
1 tablespoon salt and pepper
1 tablespoon shallot, finely chopped
1 tablespoon unsalted butter
1 cup jasmine rice
3 cups clam broth (or use 2 1/2 cups of the broth and 4 ounces white wine) or 3 cups fish stock (or use 2 1/2 cups of the broth and 4 ounces white wine)
1 vanilla bean, split
2 cups apple cider, filtered
2 cups apple cider vinegar
8 ounces soy margarine, chilled and cubed
2 ounces unsalted butter, chilled and cubed
1 ounce chives, finely chopped
black sesame seed (optional)

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