Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Simply delicious! These were pan seared on the stove. 

This is a perfect light summer meal!  I have made it using the grill and the stove top and they were both fabulous!  I am not a huge fan of the Orange-Ginger Sauce but I included it here just in case you were interested in trying it.  There is nothing off putting about it, I just don't care for the orange flavor with the fish.  For a side dish I simply have either roasted asparagus or a corn salad.  (See separate post)  Also, the fish monger at Coastal Seafood informed me that yellowtail is synonymous with Hamachi (the one on the right).  I enjoyed the salmon and the tuna more so the second time I made this I only used those two, again your preference.(Another Bobbly Flay fav)


Ingredients

1 pound skinless salmon fillet, sliced into 1-inch think strips
1 pound skinless tuna loin, sliced into 1-inch thick strips
1 pound yellowtail fillet, sliced tino 1-inch-thick strips
Canola oil
Salt and pepper
Garlic-Lim Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows

Pan sear

Special equipment: 6-inch wooden skewers, soaked in cold water for a least 1 hour or you could use metal ones like we did.

Preheat charcoal grill for direct grilling over high heat. ( If using the stove top use a 12-14 inch skillet and canola oil and you obviously don't need the skewers.)

Grilling just the salmon and tuna.

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.  (On the stove top heat canola oil over medium high heat.  Sear about 2- minutes and flip to sear other side.









Serve on platters with the dipping sauces in small bowls.

Ingredients for all the dipping sauces. 

Garlic-lime Aioli:

1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and pepper

Directions:Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand for 10 minutes to allow he flavors to meld before serving.

Spicy Ponzu:
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground pepper

Directions:
Whisk together the say 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.

Orange -Ginger Sauce:
1 Tablespoon canola oil
2 Tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 Tablespoon light brown sugar
2 Tablespoons low-sodium soy sauce 
Juice of 1 lime
2 Tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part) thinly sliced
1 teaspoon toasted white sesame seeds


Directions:
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 hear, 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.

Perfection - dining alfresco - here it is with the corn salad and a refreshing glass of crisp Sauvignon Blanc!