Orange Chili Ginger Ahi Recipes

Steps:

• Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
• Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
• Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

Steps:

• Soak kombu in 1 cup water at least 2 hours or overnight. Drain. Bring kombu and 6 cups water to boil in large saucepan. Remove kombu; discard. Add bonito; boil 2 minutes. Remove from heat; let sit 5 minutes. Mix in mirin, 1 1/2 teaspoons tamari, vinegar, sugar, and salt. Strain into medium saucepan. Add juice concentrate, ginger, and 3 teaspoons tamari; bring to simmer. Set broth aside.
• Heat 4 teaspoons oil in large nonstick skillet over medium-high heat. Add onions; sauté 2 minutes. Transfer to bowl. Heat 2 teaspoons oil in same skillet over high heat. Add tuna; sear 2 minutes per side.
• Meanwhile, bring broth to simmer. Mound 1/2 cup rice in each of 4 shallow soup bowls. Ladle 3/4 cup broth around rice in each bowl. Top rice with ahi and onions.
• *Available at Japanese markets and specialty foods stores, and in the Asian foods section of some supermarkets.

Steps:

• Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

Steps:

• Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
• Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
• Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
• Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
• Pickled Cuke Preparation
• Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

Steps:

• Spray a large skillet with cooking spray; heat over medium-high heat. Add tuna steaks to the hot skillet and sear 90 seconds on each side. Remove tuna steaks to a plate.
• Reduce heat to medium-low. Whisk soy sauce and honey together in small bowl. Add to the skillet with apple and ginger. Saute until tender, 5 to 10 minutes. Serve sauce on the side or on top of tuna steaks.

Steps:

• Rinse the fish and pat dry.
• Whisk remaining ingredients together and pour into a shallow marinade dish or a sealable plastic bag. Add fish. Marinate for at least 30 minutes but not more than 4 hours.
• Place fish on a baking sheet. Bake in 375 degree oven for approximately 15 minutes, until fish is cooked through.
• Serve fish with your vegetable of choice.