usvi-on-line
Calling all foodies - HELP! How do I cook this?
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California Girl
Nope, haven't cooked it yet! I knew you'd come up with something too! 
Lay your recipe on me! I'm thinking maybe I'll divide it in two and cook 1/2 with sailorgirl's suggestion and the other 1/2 with your recipe! Although I have to admit I'm a teriyaki fan and Pete does have a good point about the oil. Is Yellowtail very oily on it's own, like Salmon? Surely 1/2 of that fish would feed 2 people, right?
Coden, thanks for the cooking instructions! Biiig help!
Cat, sorry about the sushi comment
You know I love you. I just don't see how anyone can eat that stuff. 
Lay your recipe on me! I'm thinking maybe I'll divide it in two and cook 1/2 with sailorgirl's suggestion and the other 1/2 with your recipe! Although I have to admit I'm a teriyaki fan and Pete does have a good point about the oil. Is Yellowtail very oily on it's own, like Salmon? Surely 1/2 of that fish would feed 2 people, right? Coden, thanks for the cooking instructions! Biiig help!
Cat, sorry about the sushi comment
You know I love you. I just don't see how anyone can eat that stuff. -
captainjay
- Posts: 480
- Joined: Fri Feb 02, 2007 5:52 am
- Location: Saint Thomas, USVI
Take some blackening spice or Ruth's Grill Rub if you have it. Mix up some soy sauce and lemon juice. Let the fish thaw. Rub it down with the soy/lemon. Cover it with the grill rub. Get a cast iron skillet real hot. Put in a little olive oil and butter, real butter. Put the fish in the skillet spice side down for just long enough to put a crust on it. Flip it long enough to crust the other side. Slice it and serve it with wasabi and soy. If its not pink/raw in the middle you cooked it to long.
Yum
Here is a recipe I borrowed from anothe web page.
Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish.
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.
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Yum
Here is a recipe I borrowed from anothe web page.
Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish.
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.
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I just realized I forgot to type in the marinade. Here it is!
For every pound of fish I combine
1/4 cup soy sauce
1 tbsp. fresh grated ginger
2 cloves very finely minced garlic
1 tsp. wasabi powder
Mix everything together and marinate the fish for at least 15 minutes and up to 3 hours, turning occasionally. Sometimes I put a little brown sugar into the marinade also.
If I am pan searing the fish instead of grilling it, I press a mixture of black and white sesame seeds into the fish before cooking it. I've never tried grilling it with the seeds because I always assumed they would burn.
For every pound of fish I combine
1/4 cup soy sauce
1 tbsp. fresh grated ginger
2 cloves very finely minced garlic
1 tsp. wasabi powder
Mix everything together and marinate the fish for at least 15 minutes and up to 3 hours, turning occasionally. Sometimes I put a little brown sugar into the marinade also.
If I am pan searing the fish instead of grilling it, I press a mixture of black and white sesame seeds into the fish before cooking it. I've never tried grilling it with the seeds because I always assumed they would burn.
It's like looking in your soup and finding a whole different alphabet.
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California Girl
Thanks everyone! Jay, your method sounds good, if you like raw fish, which I don't, but thanks anyway
It's supposed to rain all weekend here, and then I'm off to Grand Cayman on Tuesday for a week. Guess that fishie will have to remain frozen for a little while longer I'll give a full report on the Food Porn thread when I cook it!
It's supposed to rain all weekend here, and then I'm off to Grand Cayman on Tuesday for a week. Guess that fishie will have to remain frozen for a little while longer
I'll give a full report on the Food Porn thread when I cook it!
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California Girl
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captainjay
- Posts: 480
- Joined: Fri Feb 02, 2007 5:52 am
- Location: Saint Thomas, USVI
Next time you are in a restaurant that has a seared tuna appetizer like this try it. My wife doesn't like raw fish either and she loves tuna done this way. I on the other hand could literally cut the fillet of off it on the boat and eat it so I am the person to ask about raw fish. Enjoy you trip to the CaymansCalifornia Girl wrote:Thanks everyone! Jay, your method sounds good, if you like raw fish, which I don't, but thanks anyway
It's supposed to rain all weekend here, and then I'm off to Grand Cayman on Tuesday for a week. Guess that fishie will have to remain frozen for a little while longer
Jay
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California Girl
