ISO tuna and swordfish recipes

[amber]

I bought a couple small pieces of tuna and swordfish. I have never tried either of these fish. Can you all give me some ideas on your favorite ways prepared them?

[ironchef]

Originally Posted by amber

I bought a couple small pieces of tuna and swordfish. I have never tried either of these fish. Can you all give me some ideas on your favorite ways prepared them?

How complicated do you want the recipe?

[amber]

Not too complicated. I'd like something that doesnt mask the flavor of the fish so that I can figure out if I like it or not. Nothing raw though.

[ironchef]

Originally Posted by amber

Not too complicated. I'd like something that doesnt mask the flavor of the fish so that I can figure out if I like it or not. Nothing raw though.

Okay then I'll suggest something for the swordfish then because I can't bring myself to cook fresh tuna anything past medium rare.

What you're going to do is, season the swordfish with salt and pepper and either grill or saute, then serve with this. Substitute 1 cup of mayo if you don't want to make it yourself.

Meyer Lemon and Herb Aioli

Yield: Approx. 1 cup

Ingredients:

1 Pasteurized Egg Yolk
1 c. Grapeseed or Canola Oil
2 Garlic cloves, minced
2 Tbsp. Fresh Thyme, chopped
1 Tbsp. Fresh Marjoram or Oregano, chopped
2 Tbsp. Fresh Italian Parsley, chopped
Juice of two Meyer Lemons + the zest
Kosher Salt to taste

Method:

In a food processor, combine the lemon juice and egg yolk. Slowly add in the oil while blending, until the mixture achieves a mayonnaise-like consistency. Do not over-mix. Add in the garlic and fresh herbs and pulse until they are incorporated. Remove the aioli and transfer to a non-reactive bowl or container. Fold in the lemon zest and season to taste with the kosher salt. Transfer to the fridge, and let sit for at least 1 hour to let the flavors develop. This can keep in the fridge for up to 3 days.

[amber]

Thats sounds good IC. So, what would you suggest for tuna at medium rare?

[ironchef]

Try this with the tuna:

Soy-Wasabi Aioli

Yield: Approx. 1 cup

Ingredients:

1 c. Mayonnaise
2 Tbsp. Kikkoman Soy Sauce
2 tsp. Prepared Wasabi Paste (or 1 1/2 tsp. Wasabi Powder + 1 1/2 tsp. cold water to make a paste)
1 Tbsp. Lime Juice
1 Tbsp. Mirin or Simple Syrup
3 Tbsp. Fresh Scallions, minced
2-3 Fresh Garlic cloves, chopped
1 Tbsp. Fresh Ginger, chopped
Kosher Salt to taste

Method:

In a food processor, combine all of the ingredients except for the salt. Pulse until everything is incorporated. Season to taste with salt and add more wasabi to taste if needed.

[amber]

Thank You so much for your help! Both Aioli's sound really good.

[BreezyCooking]

When you say "small pieces", what do you mean? I've seen swordfish & tuna sold in nice-size single-serving portions; but have also seen them sold in tiny little pieces. How much fish are you talking about, & how thick are the pieces?

[amber]

They were each about 1/3 lb and about 2-3" thick.

[urmaniac13]

This recipe is given by Yakuta when I asked about the usage of Fresh Coconut. I tried it on a grilled swordfish steak, and it was fabulous!! (I didn't use any green chilli though, as my partner Cristiano doesn't care for anything overly spicy!)

It is a chutney recipe and it turns out really good.

1/2 of a fresh coconut (you can chop it into small cubes)
2 bunches of corrainder washed and roughly chopped
1 green chilli or more if you like it spicy
juice of 1 lemon or lime
4 cloves of garlic (if they are large you can chop it roughly or if small leave them whole)
salt to taste
2 tsp of sugar

Blend all of this together in a grinder (with as less water as you can). I prefer to use the lime or lemon juice. The texture of it should be thick not runny.