Happy New Year! Someone named Arthur unknown, once said “A New Year’s resolution is something that goes in one year and out the other,” boy, that Arthur was an extremely busy guy. I’ve seen his writings everywhere. Maybe his yearly resolution was to be quoted constantly.
So after the Conch has dropped on a crowded Duval Street and 2014 is just a memory you may be in need of a great fish dish. If you follow this recipe, I guarantee you`ll ring in the new year in style.
You know I’d like to meet that Arthur unknown someday. I just hope I don’t mispronounce his name when I do. I’ve been known to do that on occasion. Hey! There’s my New Year’s resolution. To make sure I get people’s names right. Starting now…
The following recipe may be a little daunting at first, feel free to simplify by excluding the sauce and preparing just the fish and rice. It will still be wonderful, a little lighter fare and a lot easier to make!
– Chef Scott Taylor
Sweet Onion Crusted Seared Ahi Tuna
- 16 oz premium Ahi tuna, fileted
- 12 oz sweet Bermuda onions, sliced thin, then dehydrated and crushed
- 16 oz Bermuda onions, carmalized
- 3 tbsp olive oil
- 1 tbsp salt and pepper
Directions for the Ahi and Onions
- For caramelized onions, over medium heat cook onion with 2 tbsp olive oil in a sauce pan, stirring constantly until onions carmalize, then set aside.
- For the Ahi, heat 1 tbsp olive oil in a large skillet. Roll Ahi filet in dehydrated crushed onions. Sear on all sides until browned.
- Slice against the grain of fish for serving.
Vanilla Bean Rice
- 1 tbsp shallots, finely chopped
- 1 tbsp unsalted butter
- 1 cup jasmine rice
- 3 cups clam or fish broth
- 2 tsp real vanilla extract
Directions for the rice
- Cook rice over medium heat with vanilla, shallots, butter and clam broth.
- Bring to a boil, reduce heat and cover. Simmer until all liquid is absorbed
- Remove from heat and fluff
Apple Cider- Soy Butter Vinaigrette
(This makes a killer sauce for this dish)
- 2 cups 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
Directions for sauce
- Mix the vinegar and cider in a sauce pan and reduce.
- Just before serving, add the cold butter and margarine in small qauntities while mixing over medium heat. Place in a blender and pulse for just a second or two.Serve the ahi covered in the caramelized onions pour the sauce over the rice and fish and garnish with chopped chives. Enjoy!