Lahaina Grill - Recipes and On-line Cookbook

Recipes and On-Line Cookbook

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MAUI ONION CRUSTED SEARED AHI RECIPE

Serves 4

Ingredients (Ahi):
16 oz. Premium Ahi, filleted
12 oz. Maui Onions, sliced thin, then dehydrated and crushed
16 oz. Maui Onions, caramelized
3 tbsp. Olive Oil
1 tbsp. Salt and Black Pepper

Method (Ahi and Onions):
For caramelized onions, 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.

For 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.

Ingredients (Vanilla Bean Rice):
1 tbsp. Shallots, finely chopped
1 tbsp. Unsalted Butter
1 cup Jasmine Rice
3 cups Clam or Fish Broth
1 each Vanilla Bean, split

Method (Rice):
Cook rice over medium heat with vanilla bean, shallots, butter and clam broth. Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed. Remove from heat and fluff.

Ingredients (Apple Cider-Soy Butter Vinaigrette):
2 cups Filtered Apple Cider
2 cups Apple Cider Vinegar
8 oz. Soy Margarine, chilled and cubed
2 oz. Unsalted Butter, chilled and cubed
1 oz. Chives, finely chopped

Method (Vinaigrette):
Mix the vinegar and cider in a sauce pan over medium heat. Reduce to 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.

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.